German Egg Pancakes

Delight your taste buds with the simple elegance of German Egg Pancakes, a light and airy treat perfect for breakfast, brunch, or dessert. Made with a handful of pantry staples like eggs, all-purpose flour, and milk, these tender pancakes are whisked to perfection for a silky, lump-free batter. A dash of sugar and optional vanilla extract add a subtle sweetness, while a touch of butter ensures each golden pancake is irresistibly rich. Cooked thin and delicate, these versatile pancakes are best served warm, dusted with powdered sugar, and topped with a squeeze of lemon for a bright, zesty finish. Whether you enjoy them plain or pair them with fresh fruit or whipped cream, this easy and authentic recipe brings German culinary tradition straight to your kitchen.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 eggs
• 120 grams all-purpose flour
• 240 ml milk
• 15 grams sugar
• 1 pinch salt
• 30 grams butter
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon powdered sugar (for topping)
• 2 lemon wedges (optional)

Directions

Step 1

In a mixing bowl, crack the eggs and whisk them until smooth and frothy.

Step 2

Gradually sift in the all-purpose flour and whisk to combine, ensuring no lumps are formed.

Step 3

Slowly add the milk while whisking to create a smooth and slightly thin batter.

Step 4

Stir in the sugar, a pinch of salt, and vanilla extract if using, mixing until fully incorporated.

Step 5

Preheat a large non-stick frying pan or skillet over medium heat.

Step 6

Melt a small portion of butter in the pan, ensuring the surface is well-coated but not overly greasy.

Step 7

Pour about 1/4 cup of the batter into the pan, tilting it gently to spread the batter and create a thin, even layer.

Step 8

Cook for 1-2 minutes or until the edges begin to curl and the bottom is golden brown. Flip the pancake and cook for another 1-2 minutes on the other side.

Step 9

Remove the cooked pancake from the skillet and set it on a plate covered with a clean kitchen towel to keep warm.

Step 10

Repeat the process with the remaining batter, adding more butter to the pan as needed.

Step 11

Serve the egg pancakes warm, dusted with powdered sugar and accompanied by lemon wedges for a zesty touch.

Nutrition Facts

Serving size	684.6 grams (684.6g)

Amount per serving	% Daily Value*
Calories	1197

Total Fat 50.50g	65%
Saturated Fat 23.20g	116%
Polyunsaturated Fat 0.90g
Cholesterol 837mg	279%
Sodium 682mg	30%
Total Carbohydrate 133.90g	49%
Dietary Fiber 5.70g	20%
Total Sugars 39.20g
Protein 46.60g	93%

Vitamin D 278IU	1389%
Calcium 474mg	36%
Iron 9mg	52%
Potassium 964mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 15.8%

Carbs: 45.5%