Eierkuchen – German Pancakes Recipe

Eierkuchen is usually served as a midday meal in Germany, with applesauce spread on. It is a sweet dish, and is somewhat comparable to crepes – in shape, that is. This is usually a big hit with kids, and fairly easy to make.


Difficulty: very simple.
Preparation Time: 10 min.
Portions: 3.

  • 1/2 c. milk
  • 4 eggs
  • 1/4 tsp. salt
  • 2 tsp. sugar
  • 1 tsp. vanilla extract
  • 1/2 c. flour
  • Butter, about 6 tbs.
  • applesauce (Optional)


(While you can hand mix the ingredients, I recommend putting everything in a blender. If the ingredients are not mixed properly, the taste ends up a bit flat, and the texture is off.)

  • Add into blender milk, eggs, salt, sugar and vanilla. Blend well. Add in flour. Blend for about 20 seconds. Scrape down any flour that hasn’t been blended in, then blend again for another 10 seconds or so.
  • Melt 1 tablespoon of butter in a small skillet over medium-high heat. The goal is to make one pancake in the pan at a time. A saute pan is good for this. Each pancake made requires a new pat of butter in the pan.
  • Pour in just enough batter to coat the bottom of the pan, but not so little that you can see the pan bottom through the batter.
  • When the pancake is no longer runny on top, carefully lift an edge to check for browning underneath. The color should be a dark golden color. When done, flip over. Finish to same color on the other side. Remove to a dish and cover to keep warm. When complete, the stack can be heated in the microwave if necessary for about 50 seconds.
  • Serve with applesauce (traditionally) or fruit preserves.

Eierkuchen can also be frozen for later use. The recipe can easily be doubled or tripled. Original recipe makes 5-6 pancakes, which are generally 3 servings.

Nutritional Facts are for fat-free (skim) milk.


Nutrition Facts
Per Serving
Makes 3 Servings
Amount Per Serving
Calories 340 Cal. from Fat 203
  % Daily Value *
Total Fat 23.1g 36%
Saturated Fat 14.5g 73%
Monounsat. Fat 5.9g  
Polyunsat. Fat 0.9g  
Trans Fat 0g  
Cholesterol 61.8mg 21%
Sodium 313mg 13%
Potassium 238mg 7%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0.6g 2%
Protein 10g 20%
Vitamin A 14%
Vitamin C 1%
Calcium 11%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

10 comments on “Eierkuchen – German Pancakes Recipe

  1. This one is a favorite in our household. Especially for kids this is very good with Nutella (a hazelnut / cocoa spread) instead of the applesauce.

  2. grew up eating this. my grandma made it a lot, especially in the spring with dandelion salad. we put ketchup on it sometimes

  3. very good and i hit with my class. though i need to ask, could this dish be served cold if need be?

  4. I grew up eating this for breakfast at my grandma’s house. She would just keep making them until we couldn’t eat any more.

      • I’m with Barbara on this one. Being German and having grown up there with family in Hamburg and Stuttgart, I’ve never known anyone having it for lunch. There are probably some who do but you’d never be able to claim that Germans have Eierkuchen or pancakes for lunch. Breakfast, yes. Snack, absolutely! Our family loved it as dessert with the applesauce more on the chunky side with a good splash of Calvados and whipped cream

  5. man my mom made this for dinner.This would fed 6 kids with a one parent household. Jelly then rolled up was my favorite.

  6. We often ate them as a light evening supper, but also for breakfast or lunch. We typically spread some favorite jam on them, rolled them up and sprinkled powdered sugar on top. We never knew them as anything other than Eierpfannkuchen even if we didn’t speak German as kids.

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