German Eierkuchen (Thin Pancakes) Recipe
Quick Answer
Eierkuchen: 3 Eier, 250 ml Milch, 150 g Mehl und 1 Prise Salz zu einem glatten Teig verrühren. In einer gebutterten Pfanne dünne Pfannkuchen backen (ca. 2 Minuten pro Seite). Mit Marmelade, Nutella oder Zimtzucker füllen und aufrollen.
By RecipesQueen Kitchen • June 15, 2026
Eierkuchen (literally 'egg cakes') are thin German pancakes that fall between a French crêpe and an American pancake in thickness. Popular throughout eastern Germany, especially in Saxony, Thuringia, and Berlin, they're made from a simple batter of eggs, milk, flour, and a pinch of sugar. Unlike American pancakes, Eierkuchen are cooked flat and thin in a lightly buttered pan, then rolled or folded around sweet fillings like jam, Nutella, cinnamon sugar, or fresh fruit.
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 pinch salt
- 2 tbsp butter, for the pan
Instructions
- 1
Whisk eggs, milk, flour, sugar, and salt together until completely smooth with no lumps. Let the batter rest for 10 minutes.
- 2
Heat a non-stick pan (about 10 inches) over medium heat. Add a small pat of butter and swirl to coat.
- 3
Pour about 1/4 cup batter into the pan, tilting quickly to spread it into a thin, even circle. Cook for about 2 minutes until the bottom is golden.
- 4
Flip carefully and cook the other side for 1-2 minutes. Transfer to a warm plate. Repeat with remaining batter, adding butter between each pancake.
- 5
Serve warm with your choice of filling: jam, Nutella, cinnamon sugar, fresh berries, lemon juice and sugar, or apple sauce.
Nutrition Facts (per serving)
Frequently Asked Questions
What is the difference between Eierkuchen and Pfannkuchen?
In eastern Germany (Berlin, Saxony), they're called Eierkuchen. In western and southern Germany, the same dish is called Pfannkuchen. Confusingly, in Berlin, 'Pfannkuchen' refers to what the rest of Germany calls 'Berliner' — a filled doughnut.
How do I prevent lumps in the batter?
Add the milk gradually to the flour while whisking, or use a blender. Letting the batter rest for 10 minutes also helps the flour hydrate and produces smoother pancakes.
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