Sophie Sadler

Pancakes

Pfannkuchen

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Preparation info
  • Yield:

    2

    pancakes
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
German Home Kitchen: Traditional Recipes That Capture the Flavors of Germany
German Home Kitchen

By Sophie Sadler

Published 2025

  • About

I grew up eating pfannkuchen in Germany, and now my kids love them, too. These fall somewhere between American pancakes and French crêpes, with light, fluffy texture from beaten egg whites and a splash of sparkling water. I love them rolled up and filled with Nutella or jam or simply sprinkled with cinnamon sugar.

Ingredients

  • 2 large eggs, whites and yolks separated
  • 1 pinch salt
  • 1 teaspoon

Method

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at high speed until stiff peaks form.
  2. In a large bowl, whisk the egg yolks, sugar, flour, baking powder, milk, and sparkling water until smooth.
  3. Gently fold the egg whites into the batter until no white streaks remain. The batter should be thick, fluffy, and ba