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Eierkuchen [RECIPE]

Yesterday, I promised to share two yummy recipes with you, Eierkuchen (best translated as “fluffy pancakes,” but literally “egg cakes”), and vanilla syrup. I just found another recipe that I’m going to share with you (I’ll explain why later in this post), but I have decided to post only one recipe per post. That will make it easier for you to print it off, for those of you who want to do that. I’ll always provide links at the beginning and end of the posts to the other recipes in the grouping.

:: Eierkuchen / Fluffy Pancakes :: Vanilla Syrup :: Black Bottom Peanut Butter Chipcakes ::

We made the Eierkuchen because Rob was craving good German pancakes–they are different from American-style pancakes. They didn’t quite meet his expectations, so we are going to keep trying, but I found the recipe to be A-MA-ZING. I didn’t have any expectations for them to live up to, but I will definitely use this recipe again when we want pancakes or to treat guests to a special breakfasty treat.

We first had vanilla syrup when George and Christina had us over for brinner one evening, and it just goes perfectly with the Eierkuchen. Grocery shopping bonus: all three recipes for today require an item you might not have in your kitchen, buttermilk, so you can buy some and hopefully use most of it up before it spoils.


I’m going to post the Eierkuchen recipe in its original German and in English as well. There is a section of the German recipe that even Rob is not sure how to translate (not that he doesn’t know what the words mean; he doesn’t understand how they translate into method UPDATE: Thanks to Gerhild from Quick German Recipes, I can now translate this part, see comment below for explanation), so I’m going to put what we did in square brackets. If you are a native German speaker and can shed some light on how to properly follow this recipe, please do so in the comments. Believe me, they still taste delish!

(original source)


250 g Mehl
500 ml Buttermilch
½ TL Natron
1 TL Backpulver
50 g Zucker
1 TL Vanille oder Vanillezucker
1 Prise Salz
3 Ei(er), getrennt
Butter oder Öl für die Pfanne


Eier trennen und das Eiweiß mit einer Prise Salz steif schlagen. Eigelb mit Zucker schaumig schlagen. In einer Schüssel Mehl mit Backpulver, Natron und Vanille mischen und im Wechsel mit der Buttermilch oder Milch zu dem Eier-Zuckergemisch geben. Alles nur kurz verrühren, so lange, bis das Mehl sich dann am Ende aufgelöst bzw. gut verteilt hat. Als letztes den Eischnee vorsichtig unterheben. Abgedeckt ca. 30 Minuten ruhen lassen!

In einer Pfanne etwas Butter oder Öl warm werden lassen und eine Kelle Teig hineingeben. Auf mittlerer Stufe schön goldgelb backen. Wenn die oberste Schicht blasen wirft, den Eierkuchen wenden und noch mal kurz braten. Auf einen Teller stürzen und weiter wie bisher braten bis der Teig komplett aufgebraucht ist.

Dazu schmeckt am besten Zucker mit Zimt oder Apfelmus oder Kompott! Wer es nicht so süß mag, gibt keinen oder nur 1 EL Zucker hinzu. Anstatt Buttermilch kann auch Milch verwendet werden, wer es knuspriger mag, verwendet Mineralwasser. Die Vanille kann durch 5 Tropfen Vanillearoma ersetzt werden oder durch Vanillekakao oder einfach komplett weggelassen werden, wer es nicht so mag!
Zubereitungszeit: ca. 30 Min.
Schwierigkeitsgrad: simpel
Brennwert p. P.: keine Angabe
Freischaltung: 04.08.07

Fluffy Pancakes


1 2/3 c. flour (if you have a kitchen scale, use 250 g.)
2 c. buttermilk
1/2 tbsp. baking soda
1 tbsp. baking power
1/4 c. sugar (if you have a kitchen scale, use 50 g.)
1 tbsp. vanilla or vanilla sugar
1 pinch salt
3 eggs, separated
butter or oil for the pan


Separate the eggs. Beat the whites with a pinch of salt until they make stiff peaks. Beat the yolks and sugar until foamy. In a mixing bowl, mix flour, baking soda, baking powder, and vanilla. Alternate between adding flour and then buttermilk to the egg yolk mixture  until combined. Finally, fold in egg whites. Cover and chill for 30 minutes. Heat butter/oil in a pan over medium, then add one ladle of batter to griddle. When you start to see bubbles forming on the top, turn and brown for a few seconds on the other side.

Tastes best with sugar and cinnamon, apple sauce, or fruit compote/jam. If you don’t want them so sweet, use no sugar or only 1 teaspoon. You can also use milk instead of butter milk. If you’d like to make the pancakes crispier, add sparkling water [club soda would probably work just fine] instead of buttermilk/milk. You can substitute 5 drops of vanilla extract or [vanilla cocoa?], or leave it out completely.

Preparation time: 30 minutes
Difficulty level: simple
Calories per portion: not available
Published: 4-Aug-2007

:: Eierkuchen / Fluffy Pancakes :: Vanilla Syrup :: Black Bottom Peanut Butter Chipcakes ::

If you try these recipes and play around with them, let us know how it goes in the comments, especially if you tweak them and it works!

3 thoughts on “Eierkuchen [RECIPE]

  1. Gerhild

    29 Jan on 2010 at 18:54

    This recipe sounds delicious – definitely a traditional German pancake.

    The terminology “im Wechsel” in this case means to add by alternating between the ingredients. In other words, alternately add the flour mixture and the buttermilk to the egg/sugar mixture.

    The idea is to be able to mix everything together fairly quickly – without having a large amount of dry ingredients going in at once.

    Instead of using vanilla, I like to use almond flavoring – is that because it tastes like marzipan (a real treat for us Germans!)

    Keep up the great work sharing these recipes!

  2. Pingback: Black Bottom Peanut Butter Chipcakes [RECIPE] | Linden's Pensieve

  3. Pingback: Vanilla Syrup [RECIPE] | Linden's Pensieve