Pfannkuchen

These classic Pfannkuchen are delicate, thin, and lightly buttery, with soft golden edges and a tender center. Finished with a squeeze of fresh lemon and a dusting of sugar, they are simple, bright, and deeply comforting.

Nutrition · per serving

347kcal

12gProtein

37gCarbs

16gFat

1gFiber

2 servings

Ingredients

8 items

Teig

plain flour100 g

eggs2 medium

milk200 ml

fine salt1 pinch

unsalted butter, melted15 g

Zum Braten und Servieren

unsalted butter10 g

lemon1

caster sugar20 g

Tips

•For the thinnest pancakes, let the batter sit for even 2-3 minutes while the pan heats; this helps the flour hydrate quickly, though no long rest is needed for a beginner-friendly version.
•If the batter seems too thick to swirl easily, whisk in 1-2 teaspoons of extra milk.
•A properly heated pan is key: too cool and the batter sticks; too hot and the butter browns before the pancake sets.
•These are best eaten fresh, but you can stack them and keep warm under a clean tea towel for a few minutes.

Steps

1
Melt 15 g butter for the batter. In a mixing bowl, whisk the eggs, milk, salt, and melted butter until smooth. Add the flour and whisk until you have a thin, lump-free batter, about the consistency of single cream. If a few small lumps remain, whisk for another 20-30 seconds rather than overworking it.
15 g unsalted butter, melted2 medium eggs200 ml milk1 pinch fine salt100 g plain flour
2
Cut the lemon into wedges. Set the sugar aside for serving. Place a non-stick frying pan, about 24 cm wide, over medium heat. Add a little of the butter for frying and swirl to coat the pan lightly.
1 lemon20 g caster sugar10 g unsalted butter
3
When the pan is hot, pour in about half of the batter and immediately tilt and swirl the pan so it spreads into a very thin layer. Cook for 1-2 minutes, until the underside is lightly golden and the top looks mostly set. Loosen the edges with a spatula, flip, and cook the second side for 30-60 seconds.
10 g unsalted butter
4
Repeat with the remaining butter as needed and the rest of the batter to make a second Pfannkuchen. Keep the first pancake warm on a plate while the second cooks; they should stay soft and pliable, not crisp.
10 g unsalted butter
5
Serve immediately with lemon wedges for squeezing and a sprinkle of caster sugar. Fold or roll the Pfannkuchen just before eating.
1 lemon20 g caster sugar

Origin & History

Pfannkuchen are a traditional German home-style pancake, especially common as a quick sweet meal or simple dessert. Across Germany, names for pancakes vary by region, but this thin pan-cooked version has long been a staple served with sugar, jam, applesauce, or lemon.

german pancake vegetarian lemon quick pan-fried beginner

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Steps

Melt 15 g butter for the batter. In a mixing bowl, whisk the eggs, milk, salt, and melted butter until smooth. Add the flour and whisk until you have a thin, lump-free batter, about the consistency of single cream. If a few small lumps remain, whisk for another 20-30 seconds rather than overworking it.

15 g unsalted butter, melted2 medium eggs200 ml milk1 pinch fine salt100 g plain flour

Cut the lemon into wedges. Set the sugar aside for serving. Place a non-stick frying pan, about 24 cm wide, over medium heat. Add a little of the butter for frying and swirl to coat the pan lightly.

1 lemon20 g caster sugar10 g unsalted butter

When the pan is hot, pour in about half of the batter and immediately tilt and swirl the pan so it spreads into a very thin layer. Cook for 1-2 minutes, until the underside is lightly golden and the top looks mostly set. Loosen the edges with a spatula, flip, and cook the second side for 30-60 seconds.

10 g unsalted butter

Repeat with the remaining butter as needed and the rest of the batter to make a second Pfannkuchen. Keep the first pancake warm on a plate while the second cooks; they should stay soft and pliable, not crisp.

10 g unsalted butter

Serve immediately with lemon wedges for squeezing and a sprinkle of caster sugar. Fold or roll the Pfannkuchen just before eating.

1 lemon20 g caster sugar