"This great pancake, similar to a blintz, is simple, easy to make, and delicious." — Deborah
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My mom tells the story of how when she and my dad were first married (she's German, he was an American GI stationed in Munich), he asked her to make him some pancakes. She knew only how to make German pancakes. When she put the plate in front of him, he looked at it, asked "What's this?" and ate them all. This is almost exactly the way my mom taught me to make German pancakes. When they are hot off the pan I sprinkle the inside w/cinnamon and sugar, roll them up and serve them with chilled canned peaches spooned over them. We eat these almost every Sunday as our evening meal.
These pancakes tasted fine but I found them very hard to create. They were extremely runny and hard to control in the skillet.
if you have trouble flipping the pancakes, try running a toothpick around the outside of the pancake and using it to grab the pancake. Then you can use your fingers to flip it.
I love German pancakes and have looked for a recipe for them for ages. This is so easy that it is hard to believe how good they are. Remember though, the first pancake to be cooked has to be thrown away. (Really, it does!) When the pancake is cooked and put on the place, spread a little butter over it and then fold it over itself twice. Top with a little more butter, a squeeze of lemon juice, and a sprinkling of powdered sugar. Fantastic.
My mom makes these (she is German). So far this is the easiest recipe to remember and make. When I would ask my mom how to do it she would say, "eggs-flour-milk, it's easy." But she never used measurements! She just knew how to do it. So my attempts always came out like rubbery discs.
One thing I would like to say about Barbarella's recipe is that those tablespoons of flour should be on the heaping side. I also added a few grinder spins of rose petal infused salt.
The thing about these is you can make them as fancy or as plain as you like, use the leftovers sliced up in soup, make them savory or sweet...try filling them with leftover cranberry sauce!
The trick to flipping these in the pan is to wait until the uncooked portion looks dry, loosen the sides all around the skillet, then with a wide spatula flip. A non-stick pan helps, but my mother made these things in a cast iron skillet!
These tasted great, but I also had trouble getting them to form into a round shape. I have a small frying pan that is great for making one pancake at a time, so I used it and found it was much easier to get that round shape. I also used 1/4 cup of flour instead of the amount suggested in the recipe to mellow out some of that eggy taste. After the alterations I believe that these are the best pancakes I have ever had. Thanks for the recipe.
My Oma used to make this for me as a child, I misplaced her recipe and I tried this and it fit the bill perfectly! My german grandparents used to call this "polojinka" I make mine with Rosehip Jam in the center....if you are ever in a german store grab a jar of this jam you wont regret it. Thank you for replacing her recipe for me so I can enjoy it again with my family.
As a Mennonite German we made these large flat pancakes, we call them flinsin. We roll them up with butter and homemade syrup, the best treat. It's my daughter's favorite meal served with bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Barbarella's German Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 31
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