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Oma's German Pancakes (Pfannkuchen)
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
These German pancakes (pfannkuchen) are the ones I really love, similar to crepes, perfect for breakfast, dessert, or supper.
Published: February 27, 2017, Updated: May 10, 2025
Lori Neff's afternoon tea set with filled German pancakes(Flinsen) and topped with whipped cream.Pfannkuchen ... those thin, crepe-like German pancakes ... were a staple in our home growing up. Not quite as fluffy as American pancakes and a touch thicker than French crêpes, they are perfect stuffed with sweet or savory fillings.
Oma’s Recipe Rundown
- Ease of Making: Quick and simple with basic pantry staples
- Taste: Light and eggy
- Time: Ready in about one hour, including resting time
- Best Served With: Applesauce, jam, cinnamon sugar, ham and cheese, or smoked salmon
Top Tips for Best Results
- Let It Rest: Resting the batter helps the gluten relax and the flour absorb the liquid.
- Add Sparkle: Stir in sparkling water right before cooking for lighter, more delicate pancakes.
- Swirl the Pan: Tilt the pan immediately after pouring in the batter for a thin, even layer.
- Don’t Rush the Flip: Wait until the edges look set and bubbles form on top before flipping.
Oma Says
I remember standing at the stove with two pans going ... one sizzling with pfannkuchen, the other frying up my easy potato pancakes.
Why? Because in our family, everyone had their favorites … and I loved both! There was something so comforting about flipping those pancakes, feeding a crowd, and watching each plate get emptied with a smile.
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The German pancakes shown at the top is from a recipe was sent in by Facebook fan Lori Neff, who calls them gefüllte flinsen ... filled crepes. And that filling? YUMMY! I'm including her recipe below mine!
Pfannkuchen Aren't Always Pfannkuchen
In most of Germany, pancakes are called pfannkuchen, literally “pan cakes.” But not in Berlin! There, pfannkuchen are jelly donuts, and pancakes are eierkuchen , literally “egg cakes”.
So when ordering in a restaurant, know where you are, or be ready for a surprise. But either way, it'll be wunderbar!
These pfannkuchen are simple to make, using items your probably already have, flour, eggs, and milk.
You’ll find them served across Germany and in Austria and Eastern Europe where they are usually called palatschinken. Whatever you call them, they’re delicious, and I’m still making them just like I did when our boys were young, one hot pan at a time.
Filling Ideas for Pfannkuchen
Sweet Fillings:
- Sprinkle with cinnamon sugar (mix 1 teaspoon cinnamon with ¼ cup granulated sugar)
- Fruit preserves or jam (apricot, raspberry, strawberry)
- Nutella or chocolate spread
- Apple sauce or stewed fruit
- Sweetened quark or cream cheese with fruit
- Whipped cream and fresh berries
Savory Fillings:
- Ham and grated cheese (melted inside!)
- Sautéed mushrooms with onions and herbs
- Smoked salmon with cream cheese and dill
- Spinach and ricotta
- White asparagus with hollandaise
- Fried eggs and crispy bacon
Oma's German Pancakes (Pfannkuchen)
These German pancakes (pfannkuchen) are the ones I really love, similar to crepes, perfect with sweet or savory fillings.
Prep Time:
5 minutes
Resting Time:
30 minutes
Cook Time:
25 minutes
Total Time:
1 hour
Servings:
Makes 6-8 pancakes
Ingredients:
- 2 cups (250 g)all-purpose flour
- 2 cups (480 ml) milk
- 2 large eggs
- 2 tablespoons (25 g) sugar (optional)
- 1 pinch salt
- 1½ tablespoons (22 ml) sparkling water (optional )
- ¼ cup (60 g) unsalted butter for frying
Instructions:
- In a large bowl, using a whisk or hand mixer whisk together flour, milk, eggs, salt, and sugar (if using) until smooth and slightly bubbly.
- Cover and let the batter rest in the fridge for 30 minutes.
- After resting, stir in the sparkling water to lighten the batter.
- Heat a nonstick skillet or crepe pan over medium-high heat. Add a bit of butter and swirl to coat the pan.
- Pour about ½ cup (120 ml) of batter into the pan and immediately tilt it to spread the batter into a thin, even layer.
- Cook for 2–3 minutes, or until the bottom is golden and the edges begin to crisp. Flip and cook the second side for 1–2 more minutes.
- Repeat with the remaining batter, adding more butter to the pan as needed. Keep finished pancakes warm in a low oven if desired.
- Serve warm with sweet or savory toppings—rolled up, folded, or stacked.
Notes/Hints:
- Don’t have German Mineralwasser? Use plain sparkling water, club soda, or seltzer. Just make sure it’s unflavored and unsweetened. Add it right before cooking for the fluffiest Pfannkuchen.
- Any leftover pancakes (without sugar) are perfect for flädlesuppe.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on May 10, 2025
Lori's gefüllte Flinsen
Here's the recipe for gefüllte flinsen that Lori sent me when she sent me her photo. You'll realize there pancakes will be quite sweet.
Batter Ingredients:
- 5 heaped tablespoons flour
- 4 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup milk
Filling Ingredients:
- 1 can fruit, drained
- 8 ounces cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons cream
- 1 teaspoon grated lemon peel
Instructions:
- Mix batter ingredients together until smooth.
- Let stand 20 to 30 minutes.
- Meanwhile, make the filling by beating cream cheese with powdered sugar, cream, and grated lemon peel. Mix in fruit.
- Heat butter or ½ butter and ½ coconut oil, until melted in a frying pan. Pour in a ladle full of batter. Let brown on both sides until all used up.
- Spoon filling down the middle of each crepe, roll up, and serve with whipped cream.
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Comments? Questions?
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Oma's German Pancake Recipe (Pfannkuchen)
By Oma Gerhild FulsonThese German pancakes (Pfannkuchen) are the ones I really love, similar to crepes, perfect with sweet or savory fillings.
Ingredients: flour, eggs, sparkling water, salt, milk,
For the full recipe, scroll up ...
Words to the Wise
"Blessed are those who are generous, because they feed the poor."
Proverbs 22:9 (NLT)
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From Oma's heart
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Complete your set today - order now!
Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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