Authentic German Pfannkuchen
Light, fluffy, and versatile German pancakes that can be enjoyed sweet or savory. Perfect for breakfast, brunch, or any time you're craving comfort food!
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
Ingredients
Pfannkuchen Batter
- 1 cup all-purpose flour
- 1 tbsp granulated sugar omit for savory version
- 1/4 tsp salt
- 1 cup milk room temperature
- 2 large eggs separated
- 1 tsp vanilla extract omit for savory version
- 2 tbsp butter for cooking
Instructions
- In a mixing bowl, whisk together the flour, sugar, and salt.1 cup all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp salt
- In a separate bowl, combine milk, egg yolks, and vanilla extract. Mix well.1 cup milk, 2 large eggs, 1 tsp vanilla extract
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for 15 minutes.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter.
- Heat a non-stick skillet over medium heat. Melt a small amount of butter to coat the pan.2 tbsp butter
- Pour about 1/4 cup of batter into the skillet, tilting to spread evenly. Cook until bubbles form on the surface and edges are set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with remaining batter.
- Serve warm with your choice of toppings.
Notes
- Toppings: For sweet Pfannkuchen, try powdered sugar, fruit preserves, fresh berries, or Nutella. For savory versions, consider cheese, ham, or sautéed vegetables.
- Storage: Leftover Pfannkuchen can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet or microwave.
- Tip: For extra fluffy pancakes, don't skip whipping the egg whites!
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Calcium: 70mg | Iron: 1mg