Soft and Tender German Pancakes

Prep Time: 10

Cook Time: 20

Servings: 6 pancakes

These melt-in-your-mouth German Pancakes, known as Eierpfannkuchen, are a delicious twist between traditional pancakes and crepes. Quick to make with simple ingredients, and perfect for breakfast, brunch, or dessert!

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Ingredients

250 g plain flour or 200g gluten-free plain flour
2 tablespoons sugar
Pinch of salt
4 whole eggs
2 cups full cream milk 500ml
Butter for frying

Instructions

In a large bowl, whisk together the flour, sugar, and salt.
Add the eggs and milk.
Whisk until the batter is smooth and free of lumps.
Heat a non-stick frying pan over medium heat and add a little butter.
Pour a small amount of batter into the pan, tilting to spread it thinly.
Cook until the edges start to lift and the bottom is golden brown, this will only take 1 minute or so each side.
Flip and cook the other side until lightly browned.
Repeat with remaining batter, adding more butter as needed.

Video

Notes

For a gluten-free version, use 200g gluten-free flour instead of 250g plain flour.
Serve with sweet toppings like jam, fruit, or cinnamon sugar, or fill with savoury ingredients like chicken and mushroom (just leave the sugar out of the recipe for savoury).
Store leftovers stacked with baking paper between them and freeze for later.
Only cook until set, they will continue cooking out of the pan.
Cover cooked pancakes with a clean towel whilst cooking the rest.