German Homemade Pancakes Recipe – Oma's Pfannkuchen (2024)

FAQs

Why are my German pancakes not fluffy? ›

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection. Whereas the traditional American pancake uses baking soda or powder to help it fluff up and is cooked on a hot stovetop or grill and is much fluffier when done.

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Why Didn't My Dutch Baby Puff Up? Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.

Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

France – Crêpes

You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.

In Germany, Pfannkuchen are often eaten for breakfast or brunch, accompanied by a variety of sweet or savory toppings. Some popular sweet toppings include jam, honey, Nutella, fresh berries, and whipped cream. Savory toppings can include ham, cheese, scrambled eggs, mushrooms, and vegetables.

Pancake Day Around The World

In Germany, for example, it's called 'Fastnacht' meaning 'Eve of the Fast', and in Iceland it's called 'Sprengidagur', meaning 'Bursting Day'. In France and some other parts of the world, the festival is called 'Mardi Gras', from the French phrase meaning 'Fat Tuesday'.

Is a German pancake the same as a Yorkshire pudding? ›

A German pancake (a.k.a. a Dutch baby) is similar to a large Yorkshire pudding. Unlike other types of pancakes, German pancakes are baked in the oven instead of fried on the stove. They also don't contain leaving ingredients, such as baking powder or baking soda.

A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released. Over stirring causes tough, rubbery pancakes. You should barely stir your pancake batter.