German Pfannkuchen (Thin Pancakes)
Delicate, paper-thin pancakes dusted with powdered sugar and served warm. This classic German breakfast features a light batter that yields tender, flexible crepes perfect for folding or rolling with jam.
A little context
In most of Germany, Pfannkuchen refers to these delicate, thin pancakes, similar to French crêpes. In Berlin, however, the word denotes a jelly-filled doughnut, a distinction that often confuses visitors. These pancakes are a staple for Sunday breakfast or quick family dinners, traditionally dusted with sugar and served with jam. They are simple, economical, and rely on a rested batter for the perfect texture.
Method
- 01
Combine dry ingredients
Whisk flour, granulated sugar, and salt in a large bowl until evenly distributed.
- 02
Add wet ingredients
Pour in milk, eggs, and melted butter. Whisk vigorously until the batter is smooth and no lumps remain.
- 03
Strain the batter
Pass the mixture through a fine-mesh sieve into a jug. This ensures a silky texture free of small flour clumps.
- 04
Rest the batter
Let the batter sit at room temperature for 30 minutes. This relaxes the gluten for tender, flexible pancakes.
- 05
Heat the pan
Place the skillet over medium heat. Test with a drop of water; it should sizzle and evaporate quickly.
- 06
Grease the surface
Brush the pan lightly with butter or oil. Wipe away excess to prevent frying the edges.
- 07
Pour and swirl
Pour 1/4 cup of batter into the center. Immediately tilt and rotate the pan to spread it into a thin, even circle.
- 08
Cook first side
Cook for 1 to 2 minutes until the top surface looks matte and the edges lift from the pan.
- 09
Flip carefully
Slide a thin spatula underneath and flip. Cook for another 30 to 60 seconds until golden spots appear.
- 10
Remove and stack
Transfer to a plate. Cover with a clean kitchen towel to keep warm and soft while cooking the rest.
- 11
Repeat process
Re-grease the pan between every 2 pancakes. Continue until all batter is used.
- 12
Serve immediately
Stack warm pancakes. Dust generously with powdered sugar and serve with jam on the side.
Pro tips
- ✦Resting the batter is non-negotiable for tender pancakes.
- ✦Wipe the pan with a paper towel dipped in oil if batter begins to stick.
- ✦Keep finished pancakes covered to prevent them from drying out.
- ✦Batter should coat the back of a spoon; add a splash of milk if too thick.
- ✦Work quickly after pouring; the batter sets fast in a hot pan.
Substitutions
- whole milk → almond milk or water (lighter texture but less richness)
- unsalted butter → neutral vegetable oil (slightly less flavor, good for vegan adaptation)
- strawberry jam → lemon curd or apple sauce (changes flavor profile but maintains tradition)
Storage
Fridge 2 days in airtight container; freezes well wrapped in parchment up to 1 month.
What to serve with it
- Fresh black coffee
- Earl Grey tea
- Sliced fresh berries
- Whipped cream
FAQ
Can I make this ahead of time?+
Yes, stack cooled pancakes between parchment paper and freeze. Reheat in a dry skillet.
Why are my pancakes tearing?+
Pan may be too hot or batter too thick. Lower heat slightly and add a splash of milk.
Is this the Berlin style Pfannkuchen?+
No. Berlin Pfannkuchen are doughnuts. This recipe is the standard thin pancake found in southern Germany and most of Europe.
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