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German Strawberry "Pfannkuchen" (Pancakes)


My mother was born and raised in Bavaria (Southern German). These German pancakes is one of the first recipes she ever taught me to make. Growing up, finances were tough, so she'd make these for an inexpensive meal. We loved them and "Mutti" would fill them with applesauce, or any kind of jam we had in the refrigerator. The crepes are very easy to make and they freeze very well.

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Rate this recipe 4.1/5 (7 Votes)


  • Measurements are "approximate". You want the batter to be fairly thin, but not watery.
  • 3 cups all-purpose flour
  • 3 1/2 cups milk
  • 2 eggs
  • Pinch of salt
  • 1 teaspoon vanilla
  • Unsalted butter (for the skillet)
  • NOTE: You can make the batter a little thicker, if you prefer thick pancakes. I've adapted my mother's version to be thinner- more like crepes.


Servings 24
Preparation time 5mins
Cooking time 9mins
Adapted from


Step 1

Heat a skillet (I prefer a non-stick)to medium heat.
Melt about 1/2 pat of butter until melted
Add about 1/2 cup of batter in the middle of the skillet. Lift the skillet and swirl the batter until it coast the entire bottom.
Cook until golden brown; flip over (or use a spatula)
Keep warm in the oven, while finishing the rest.

Add 1to 2 tablespoons of desired filling-- apple sauce, preserves or lemon curd.

Sprinkle with powdered sugar.


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