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German Pancakes

In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

  • 4 eggs
  • 3 cups milk, divided
  • 1 teaspoon salt
  • 2 cups flour
  1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
  2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
  3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
  4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
  5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
  6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
  7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18
Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 
The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.
However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 
I use the same recipe (half size) for savory fillings, using a smaller skillet.


  1. Oh boy, I know someone who would love this as a lunch treat! Must start this tradition with my grandchildren too. Thanks for another example of how to make memories ...

  2. My mother used to make these when I was young and sometimes she would add either chopped apples or blueberries into the pan before the batter was set. Loved it when she made these.

    1. Yes, I do slice apples very thin and and scatter them on top and then add another thin layer of batter. Takes a bit longer, and they are a bit thicker, but so good with cinnamon sugar.

  3. You haven't lived until you've had them with rhubarb.

  4. I make these by the dozen, cover with Saran Wrap and leave in the fridge. My granddaughter just pops one in the micro when she wants a snack. They don’t stick together so it’s easy. She likes Nutella or lemon and sugar on them. I add a tsp of vanilla to the batter. Angharad

  5. ohh no please don;t stop blogging!