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Pfannkuchen (German Pancakes)

A recipe for Pfannkuchen (German Pancakes) inspired by my visit to Bad Ems, Germany! These light, thin pancakes are delicious on their own or with a variety of toppings.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 12 Pancakes
Course: Snacks
Cuisine: German

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups (355 milliliters) milk
  • 4 large eggs
  • 1/4 cup (60 milliliters) sparkling water
  • unsalted butter or vegetable oil for greasing the pan

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. Slowly whisk in the milk until combined and no lumps remain.
  3. Whisk in the eggs. If too thick, slowly add a little more milk (remember sparkling water will be added after resting). If too thin, slowly add a little more flour.
  4. Cover the bowl and allow to rest at room temperature for 30 minutes.
  5. Place a large nonstick skillet or pan over medium low heat. Lightly grease with oil or butter.
  6. Whisk the sparkling water into the batter.
  7. Once the pan is thoroughly heated, add 1/3 cup (80 milliliters) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.
  8. Cook until set on the top and the bottom turns golden, about 2 minutes.
  9. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more butter or oil as needed and repeat with remaining batter.
  10. Serve immediately with desired toppings.