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Authentic German Pancakes

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Authentic German Pancakes are light and egg-y with delicate crispy edges. The recipe came from a German family friend many years ago.

These are the Real Deal Authentic German Pancakes. The recipe below was shared with my grandpa by a visitor from Germany many years ago and these pancakes are delicious; light and eggy with delicate, crispy edges. Resembling French-style crepes but a little thicker and with a bit more tang thanks to the addition of buttermilk.

Authentic German Pancakes are light and egg-y with delicate crispy edges. The recipe came from a German family friend many years ago.

The recipe was recorded in a family journal that my grandfather started a few years after my grandmother died back in the 80’s. He initially meant for the journal to be used to record events that happened and sometimes would catalog repairs or projects going on at the time. He wrote in all capital letters that the family recognized as ‘Grandpa-style’ because he was known to yell a lot. Not to be terse or mean, but to make sure we all knew how important what he was telling us was. recipe in family journalEventually, weekend cabin guests started to write little passages in the journal as well, usually thanking him for a great weekend and adding highlights about their favorite part of the visit.

One weekend in 1986, he was fortunate enough to entertain a few old friends from Germany, where he’d spent some time in his late teens back in 1933 just as Hitler was coming to power (Wow! What a time to see world-changing history). After which, Grandpa became well-known for spouting off some funny or profound remark in Deutsch, whenever the occasion seemed to require. 😊 But back to the pancakes- I still remember him telling me about the German pancakes one of the ladies had made for everyone during the weekend and how impressed he was with himself for getting her to write down the recipe in the journal before writing her own message to “Lieber Mick” who had been a “good boy”.

Let me share this special recipe with you now (And the Cold Cookie recipe is a bonus, but good luck finding some of the ingredients)-

Written recipe on paper

German Pancakes are easy to make but they are a little delicate to handle. After mixing the simple list of ingredients, melt a nice amount of real butter on a heated non-stick surface. I’ve used skillets, cast iron camp griddles, and electric griddles, all with success.

Pan with melted butter

Once your butter is melted, slowly pour the thin batter onto the pan, either tilting the skillet to spread it thin or by pouring out toward the edges.

Pouring batter onto pan

The pancakes only take a few seconds on each side. Once the sides start to crisp and the center is no loner shiny, flip them over.

Pancake being cooked

For best results when flipping, if you don’t have a very large pancake turner it helps to use two spatulas under each side of the pancake. Alternately, if you don’t care about both sides of the pancake being browned, they’re perfectly fine after cooking on just one side.

Pancake flipped

Shown folded into fourths in the photo below, but we like to eat them flat; you can also roll them like a French crepe. Delicious with pure maple or berry syrup drizzled over the top, fruit on top is a must. A dusting of powdered sugar makes a nice presentation.

Authentic German Pancakes are light and egg-y with delicate crispy edges. The recipe came from a German family friend many years ago.

One final note about this treasured recipe find, and this always makes me a bit sad when I make the German Pancakes… my grandpa never got to have this recipe made for him after his German friends went back home. Soon the recipe was buried several weekends and years back in the journal, all but forgotten until around twenty years later when we came across it and remembered Grandpa talking about them. So Grandpa, I’m sorry I never made them for you while you were still with us, but I make them in your honor now.

Grandpa just prior to his visit to Germany, circa 1933.

Grandpa just prior to his visit to Germany, circa 1933.

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4.79 from 14 votes

Authentic German Pancakes

Real German pancakes take only a few minutes in a non-stick pan or on a griddle. These pancakes are thin and egg-y. I find it helps to use two spatulas to help turn the pancake to prevent breakage.
Course Breakfast
Cuisine German
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 10 pancakes
Calories 105
Author Good Dinner Mom

Ingredients 

  • Real butter for frying
  • 4 eggs
  • 1 Tablespoon sugar
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup buttermilk

Instructions

  • Set aside a 12-inch non-stick skillet or electric griddle.
  • In a medium bowl, crack 4 eggs and combine well with a fork. Add 1 Tablespoon sugar and stir again.
  • Add 1 cup flour and stir just lightly until streaks of flour still visible. Slowly add 1 cup milk and 1 cup buttermilk, stirring to help prevent clumps. If clumps won't go away, don't worry, this is fine.
  • Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it's plenty hot before pouring the batter.
  • Melt enough butter to prevent sticking and to add flavor. Slowly pour batter onto pan until it reaches the size you want.
  • The egg-y batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over. I use two spatulas to do this if the pancake is large. Alternately, you could just cook the pancake on the first side and when the middle of the pancake is no longer shiny, it's done and you can flip it onto your plate. I like both sides browned a bit so I flip them. If you flip, just cook an additional 30 seconds until the second side starts to brown lightly.
  • Serve either flat, rolled, or folded into fours. If you're wanting to serve rolled German pancakes (as crepes), keep the batter quite thin in the pan, tilting the pan to spread batter out from center.
  • These pancakes are tasty with just real syrup poured over them, or with fruit of choice and powdered sugar.

Notes

  1. If the pan is not hot enough before you pour the batter, you'll have a hard time flipping the pancake. Alternately, if your skillet is a really good nonstick pan, you can cook on one side until the top is dull, then just flip it out onto the plate.
Nutrition Facts
Authentic German Pancakes
Amount Per Serving (1 g)
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 71mg24%
Sodium 60mg3%
Potassium 107mg3%
Carbohydrates 13g4%
Fiber 0.3g1%
Sugar 4g4%
Protein 5g10%
Vitamin A 174IU3%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Kate from Germany, shared at the Fullmer-family cabin in 1986. Shared with you by me in honor of my grandfather, Ernest Milton “Mick” Fullmer.

These are the real deal. German Pancakes, not Dutch Babies, baby~

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Published on December 28, 2015

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    Recipe Rating




  1. Robin says

    September 9, 2023 at 8:13 PM

    4 stars
    I made these last year at the start of Octoberfest. They were very good! This year, I am pressed for time and would also like to make them for a larger group. If I made them in advance, would they freeze well?

    Reply
    • Sally Humeniuk says

      September 9, 2023 at 10:59 PM

      Hi Robin, my first thought is that these might not do well of frozen, but they might actually do well if you follow these recommendations. Be sure to let the pancakes cook completely. Then wrap well in plastic wrap to keep out as much air as possible. When you’re ready to thaw and reheat them, I’d put on the counter for maybe an hour and then either heat in microwave or low oven. I’m so glad you liked them enough last year that you want to make them again! Thank you and let me know how they turn out for you.

      Reply
  2. Robin says

    September 9, 2023 at 6:21 PM

    Last year I made these for the start of Octoberfest. They were very good! This year I am bit pressed for time and wanted to make them for a larger group. Is it okay to make them in advance and freeze them?

    Reply
  3. Lois Starkey says

    September 7, 2023 at 10:31 PM

    This is close to what my Grandma made. She called it blenna. I do remember she mixed the batter the night before.

    Reply
  4. Diana says

    July 2, 2023 at 11:05 PM

    Perfect, exactly what I was looking for thank you.

    Reply
    • Sally Humeniuk says

      July 8, 2023 at 11:45 AM

      Thanks, Diana! Glad I could help you. 🙂

      Reply
  5. simon says

    August 15, 2022 at 3:30 AM

    3 stars
    this recipe is fast and v good. (I’m obviously a child so take what I say with a grain of salt) I have never been able to find the recipie my dad made when i was little but this one is almost there. I like things extra sweet and I think these are best when you can taste the egg really clearly. i decided to add a little extra sugar and an extra egg and they were perfect 😀 thanks for the recipe

    Reply
    • Sally Humeniuk says

      August 16, 2022 at 5:27 PM

      Hi Simon, I’m so glad you liked the recipe! Thanks for taking the time to comment.

      Reply
  6. linda king says

    May 26, 2022 at 5:54 AM

    5 stars
    Thanks for sharing! You’re right, these ARE authentic! Super easy & yummy!! I had mine w/ banana slices, walnuts & pure Maple syrup.

    Reply
    • Sally Humeniuk says

      May 26, 2022 at 8:46 AM

      Thanks, Linda. Love the idea of adding banana and walnuts!

      Reply
  7. jess k says

    May 23, 2022 at 6:22 AM

    5 stars
    BEST.GERMAN PANCAKES. EVER.
    Made these with raspberries and Nutella drizzle and they were absolutely delicious. Thank you for an easy yet scrumptious recipe.

    Reply
  8. Katie Lawley says

    February 22, 2022 at 10:21 PM

    5 stars
    Thank you for this recipe.
    I know a woman that came from Germany that makes these with just flour, eggs and milk cooked in a skillet and then tops it with cinnamon and sugar.

    Reply
    • Sally Humeniuk says

      February 23, 2022 at 8:48 AM

      Hi Katie! Love the idea of topping with cinnamon and sugar, I really appreciate this information.

      Reply
  9. Shari Williams says

    February 12, 2022 at 8:39 PM

    5 stars
    I grew up with these, but I know this as dunkle. I was told the more eggs use the better it is. The most eggs I use was six and I used regular milk. They are so good. We ate these with sugar rolled up or syrup or jam. Thank you for the recipe.

    Reply
    • Sally Humeniuk says

      February 16, 2022 at 8:21 AM

      Thanks Shari!
      I’m glad this recipe worked for you and I appreciate you taking the time to comment!

      Reply
  10. Sherry says

    August 24, 2021 at 2:34 PM

    I have not made these yet, but I will play with this. It seems so close to what my grandma and great-grandma did, but I am sure she would use any milk she had available. I do know that she always separated the eggs and would beat the whites and fold them in, because it was something she would let me do. I am going to give that a try with this recipe. She would have to be in the kitchen for an hour cooking these with all my cousins grabbing 5 plus at a time on their plates.

    Reply
  11. Gale Barnett says

    May 22, 2021 at 1:26 AM

    5 stars
    Go to this recipe for the cold cake cookies. https://www.recipesfromeurope.com/kalter-hund/ The Leibnizkekse is a butter cookie. The Palmin is Coconut oil product that is 100% fat if my German is correct. Also called a Kalte Schnouze (snout). There are several styles to choose from. It is chocolate covered and layers and stored in refrigerator to be be well chilled. ‘Cold Cookie Cake” I will have to make. There is a Canadian biscuit that can be substituted Victory ? maybe.

    Reply
    • Sally Humeniuk says

      May 22, 2021 at 1:29 PM

      Excellent, Gale. Thank you! I appreciate this. 🙂

      Reply
  12. Jonathan Pisciotta says

    March 27, 2021 at 3:22 PM

    5 stars
    I made these german pancakes for my mom today. I added one extra egg because my eggs were a little on the small size. They came out amazing.

    Reply
    • Jonathan Pisciotta says

      March 27, 2021 at 3:24 PM

      5 stars
      Forgot to mention I used brown suger. 🙂

      Reply
    • Sally Humeniuk says

      March 28, 2021 at 9:36 AM

      Hi Jonathan, Thanks for making the recipe! Love the idea of using brown sugar and good call on the extra egg.

      Reply
  13. Michelle M. Martin says

    August 27, 2020 at 4:08 AM

    Ok, the leibniz kekse is a German cookie. I have seen them in T.J. max or at speciality grocery stores. The palmin is just coconut oil or fat. You can find that anywhere nowadays! Thanks for the memories! Love German pancakes. My opal used to make “scrambled pancakes” for us kids! The best!

    Reply
    • Sally Humeniuk says

      August 28, 2020 at 7:17 AM

      Michelle, Thank you for this information! I will definitely be making the cold cookie cake now that I know I can just use coconut oil. And I’m glad I could bring back some memories for you. Scrambled Pancakes are definitely something I’m going to try. Have a great day and thanks for making mine.

      Reply
  14. MJ says

    May 24, 2020 at 1:27 PM

    I’m leaving a comment even though I haven’t made them yet. But my grandpa was the son of German immigrants and this looks remarkably close to what he made when we’d visit the farm back in the 80’s. I look forward to making these this weekend in memory of my Grandpa, a WWII vet. Thanks for posting the recipe along with the story.

    Reply
    • Sally Humeniuk says

      May 25, 2020 at 9:12 PM

      Thanks, MJ! I hope you try the recipe and that it doesn’t disappoint. We make the pancakes often and I always think of my grandpa’s German friend sharing the recipe with him when I make them.

      Reply
    • Michelle Kuzell says

      November 14, 2021 at 7:17 AM

      We are making these for the second time today. Closest recipe we have found to some we had in Texas. Thank you so much for sharing your Grandpa’s recipe. It is delicious and we are very thankfuel to have found it. Thank you!!!

      Reply
      • Sally Humeniuk says

        November 14, 2021 at 11:27 AM

        Wow, thank you Michelle! This makes me so happy and my grandpa would love knowing that you liked it so much, too. 🙂

        Reply
  15. J. Demmer says

    January 5, 2020 at 5:56 AM

    Thank you for this recipe. My mother grew up in Augsburg and used to make German pancakes for breakfast when I was growing up. I never got the recipe from her, but when I made this, it’s what I remembered.

    Reply
    • Sally Humeniuk says

      January 6, 2020 at 8:21 AM

      Thank you so much for this wonderful comment! I’m honored that this recipe is what you were looking for to remind you of your mother’s German pancaked. You made my week, thank you again for taking the time to comment. 🙂

      Reply
  16. s says

    May 24, 2019 at 8:08 AM

    Thank you for sharing this. I had this same experience with my German grandmother. I want to share with my grandchildren and couldn’t find my recipe. This is it! Except my grandmother didnt use buttermilk. Fresh milk from their cow was the routine when my father was young. She’s roll them up with freshly canned blackberries from her berry patch. For extra fun we’d add whipped cream.

    Thanks for bringing back treasured memories by posting this

    Reply
    • Sally Humeniuk says

      May 26, 2019 at 9:16 AM

      Thank you so much for your comment, you brought a tear to my eye. I’m so happy I could help you with the recipe and I love that your grandmother rolled them with her own canned berries! I will have to try this way of serving the pancakes, it sounds lovely. Thanks so much for making my day. 🙂

      Reply
  17. anjali says

    January 21, 2019 at 6:29 PM

    I’ve never had authentic german pancakes but they look awesome! I’ll have to try and make an eggless version of these!

    Reply
  18. Neli Howard says

    January 21, 2019 at 6:20 PM

    5 stars
    We love this German pancake been making it for years it’s a AMAZING ..

    Reply
  19. Sherri says

    January 21, 2019 at 5:41 PM

    5 stars
    What a lovely and sweet story! It’s so exciting finding gems like your grandfather’s journal! Such a nice way to honor him…and delicious too! 🙂

    Reply
    • Sally Humeniuk says

      January 21, 2019 at 6:58 PM

      Sherri, thank you for this incredibly nice comment on my post. This story is special to my family for sure and the fact that you appreciate it makes my day. <3

      Reply
  20. Veena Azmanov says

    January 21, 2019 at 5:07 PM

    5 stars
    This is so delicious looking. Love the Glaze to this Pancakes. Cant wait to try them for Breakfast as soon as possible.

    Reply
  21. Cliona Keane says

    January 21, 2019 at 4:58 PM

    5 stars
    I’m a pancake obsessive and these look amazing! I adore thin and crispy pancakes with all of the right toppings so I’ll definitely be making these soon.

    Reply
  22. Hannah says

    January 12, 2019 at 12:01 PM

    5 stars
    The cookie cake recipe is awesome as well (also known as kalter hund (cold dog). The ingredients aren’t hard to find and several translated recipes are available online as well… thanks for sharing these 🙂

    Reply
    • Sally Humeniuk says

      January 12, 2019 at 1:34 PM

      Thank you Hannah, I’ll be looking to make them! Also, I really appreciate you stopping by with your nice comment.

      Reply
  23. B. Chris says

    July 7, 2018 at 12:22 AM

    Can’t tell you how excited I am to have come across the cookie/cake recipe for ‘Kalte Schnauze’. I recognized it immediately as a favorite childhood dessert for which I never had a recipe from my mom. I wonder if coconut oil could be used instead of Palmin. It’s worth a try for me. I have a package of those cookies in my cupboard right now, which I bought at Aldi just last week. What a treasure you have in those recipes. Thanks so much for sharing.

    Reply
    • Sally Humeniuk says

      July 7, 2018 at 4:14 PM

      B. Chris, you have no idea how happy this makes me! Let me know how they turn out with the coconut oil. I’d love to make them myself. 🙂

      Reply
  24. Marion says

    November 27, 2017 at 9:00 PM

    Hi the cookie recipe is something my mom used to make, it was called cold dog but I don’t know why. Palming is a hard palm oil and the cookies can be any plain biscuit cookie. Youlay them in a train like row on parchment or plastic wrap then brush them with a little rum put your prepared cream on the and layer them 4 or five high always adding cream between the layers then wrap it well and put in a plastic bag to hold the flavour. After store in the freezer. Slice carefully into half inch servings. Kalter hund or cold dog ,a nice treat.

    Reply
    • Sally Humeniuk says

      November 28, 2017 at 1:53 AM

      Marion, thank you so much for clarifying that recipe! I’ve so been wanting to figure out how to make it and now I think I can thanks to your instructions. My whole family will be very surprised. :*

      Reply
  25. rachel lyons says

    July 2, 2017 at 11:21 PM

    Such a sweet tribute to your grandfather! I will be trying these and that comes from a 2nd gen German with many other family recipes given to me-so you should be honored! lol thanks again:)

    Reply
    • Sally says

      July 3, 2017 at 8:17 AM

      Rachel, I am honored! Can’t wait to hear what you think. Thanks so much for taking the time to stop by. 🙂

      Reply
  26. Mrs CP says

    February 19, 2017 at 7:07 AM

    My husband, German descent (1st gen here) was raised by his grandmother. I had a recipe for German pancakes that I translated into English (I don’t speak German), but it got lost when we sold our house. This is the closest I’ve found to that recipe. (it called for seltzer water) Hubby drank all the buttermilk, so when I went to add it, all I had was vanilla almond milk! I only added 1 cup since it is much thinner than buttermilk. I’m lactose intolerant, so my stomach is happier with the ingredient change! Hubby said, whatever you did, it tastes great! Make them like this every time! They are nice and thin like Oma used to make!

    Awesome! 🙂

    Reply
    • Sally says

      February 19, 2017 at 7:53 AM

      Hello Mrs. CP! You made my day with this post. I’m so glad you and your husband liked them. My 14-year old son is also lactose intolerant so this is what I do when I make this recipe (it’s one of his very favorite). I buy Lactaid brand milk which tastes just like regular milk and then for the 1 cup of buttermilk, I pour 1 tablespoon of white vinegar or lemon juice in the measuring cup and then add milk till full to the 1 cup mark. Let that sit for about 5 minutes, then make the recipe as usual. They’re perfect every time. Have a great day and thanks again for taking the time to comment. P.S. I imagine you could also add the vinegar or lemon juice to almond milk to get that “seltzer” type of tang.

      Reply
  27. Mamalala says

    December 30, 2015 at 6:06 PM

    These are going to make it on our breakfast list this weekend. Looks easy and good.

    Reply
  28. Kevin | Keviniscooking says

    December 28, 2015 at 8:28 PM

    I’m drooling. I want these… now! Buttermilk, a thick crepe, I mean come on! Thanks Kate, Grandpa, and you Sally, for sharing this little tasty treasure!

    Reply
    • Sally says

      December 29, 2015 at 9:16 AM

      Thanks, Kevin! They are pretty tasty. I don’t know if it’s because of the back story that we love them so much but I’m with you… buttermilk makes them!

      Reply
  29. Mel says

    December 28, 2015 at 1:09 PM

    I loved the story behind this recipe, Sally! And what fun to have the handwritten recipe and notes from your granddad and everyone else who “chimed in” in the notebook. What a treasure. I can’t wait to make these!

    Reply
    • Sally says

      December 28, 2015 at 2:24 PM

      Thanks Mel! I hope you all had a wonderful Christmas and look forward to getting your feedback on the recipe.

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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