By February 4, 2014 1 Comments Read More →

German Pancakes

German Pancakes

My standard weekday breakfast consists of cold or hot cereal with fruit. Lately, I’ve been breaking the monotony with German pancakes. This is my mother’s recipe for a fast and easy, crepe-style German pancake. My sisters and I have been making these since we were children.

German pancake ingredients

The recipe calls for a few simple ingredients: eggs, milk, flour and salt. (I couldn’t resist photographing my cute, pineapple and strawberry head, egg cups. They’re part of my kitchen, fruit pottery collection.) My sister, Amy, uses a blender to mix her batter. She says, that’s how Mom always made it. I just whisk mine together in a mixing bowl so that I don’t have to clean out a blender. I like to make my German pancakes in a 10 inch cast iron skillet. However, at times, I have used a nonstick skillet, and Amy uses a crepe skillet. My sister and I agree, it is necessary to butter the skillet between each pancake. This keeps the pancakes from sticking, and helps them to brown nicely. My method is to quickly wipe the skillet surface with a stick of butter, leaving a light, even coat of melted butter.

Buttering the skillet

frying the pancake

Don’t worry if your pancakes have uneven edges and uneven browning, that’s just the nature of these pancakes.  Since I butter the skillet, I don’t feel they need to be topped with additional butter. However, I do apply a generous amount of maple syrup. I spread my leftover pancakes with strawberry or apricot preserves, roll them up, and warm them in the microwave for a perfect midnight snack!

Rolled jam pancake

German Pancakes

Servings 6 pancakes
Meal type Breakfast
Our family recipe for delicate, crepe-style German pancakes.


  • 3 Large eggs
  • 1 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 3/4 cups flour (recommend, unbleached flour)
  • butter (for the skillet)
  • maple syrup (as a topping)


Step 1. In a mixing bowl, whisk together eggs, milk and salt.
Step 2. Add the flour; whisk well, making sure there are no lumps. If there are very small lumps, let the batter rest while the skillet heats, then whisk again. The small lumps should dissolve.
Step 3. Heat a 10 inch skillet over medium-high heat. When hot, lightly butter the skillet. Add a scant 1/2 cup of batter. Quickly, tilt the pan to evenly coat the bottom. When the top side of the pancake is nearly set, loosen edges with a spatula and flip the pancake over. Continue to cook approximately one minute or until done.
Step 4. Repeat step 3, buttering the skillet for each pancake. Makes 6 pancakes.
Step 5. Serve with maple syrup or rolled with up with preserves.

Special Notes:

The temperature of the range top and the amount of batter needed will vary with your equipment. Don't fret if the first pancake does not come out. This is the usual case with pancakes. Practice makes perfect. Once you get it right, make a note on your recipe.

Posted in: Breakfast, RECIPES

1 Comment on "German Pancakes"

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  1. Margie Schaefer says:

    I am going to make this Saturday morning – for my book club. This shows how much I trust you because they are FOODIES!!

    I will report back.

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