Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g (1 2/3 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 1/4 tsp fine salt
- 3 large eggs
- 360 ml (1 1/2 cups) whole milk
- 60 ml (1/4 cup) sparkling water (or plain water)
- 28 g (2 tbsp) unsalted butter, melted (plus 1–2 tbsp for the pan)
- 1 tsp vanilla extract (optional)
- 240 g (3/4 cup) apricot jam or seedless raspberry jam
- 2 tbsp powdered sugar, for dusting
- 300 g (about 2 cups) fresh berries and/or sliced fruit, for serving
Do This
- 1. Whisk flour, sugar, and salt; whisk in eggs, milk, water, and melted butter until smooth.
- 2. Rest batter 10 minutes (helps thin, tender pancakes).
- 3. Heat a 25 cm / 10-inch nonstick skillet over medium heat; lightly butter it.
- 4. Cook thin pancakes (about 60 ml / 1/4 cup batter each): 60–75 seconds per side.
- 5. Cool pancakes briefly; warm jam slightly for easy spreading.
- 6. Spread jam thinly, roll each pancake tightly, then slice into 2.5 cm / 1-inch spirals.
- 7. Plate spirals, dust with powdered sugar, and serve with fresh fruit.
Why You’ll Love This Recipe
- Thin, tender German-style pancakes that cook fast and feel special without being fussy.
- Jam-filled spirals look bakery-pretty, but they’re easy enough for a relaxed weekend breakfast.
- Flexible: use apricot, raspberry, or whatever jam you love.
- Great for serving a group—slice and arrange on a platter like a sweet brunch board.
Grocery List
- Produce: 300 g (about 2 cups) fresh berries (raspberries, strawberries, blueberries) and/or sliced fruit (apricots, peaches)
- Dairy: 360 ml (1 1/2 cups) whole milk, 28 g (2 tbsp) unsalted butter, 3 large eggs
- Pantry: 200 g (1 2/3 cups) all-purpose flour, 25 g (2 tbsp) granulated sugar, fine salt, 240 g (3/4 cup) apricot jam or seedless raspberry jam, powdered sugar, vanilla extract (optional), sparkling water (or plain water)
Full Ingredients
Pfannkuchen Batter
- 200 g (1 2/3 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 1/4 tsp fine salt
- 3 large eggs
- 360 ml (1 1/2 cups) whole milk
- 60 ml (1/4 cup) sparkling water (or plain water)
- 28 g (2 tbsp) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract (optional)
For Cooking
- 14–28 g (1–2 tbsp) unsalted butter, for the skillet (use as needed between pancakes)
Filling & Serving
- 240 g (3/4 cup) apricot jam or seedless raspberry jam
- 2 tbsp powdered sugar, for dusting
- 300 g (about 2 cups) fresh berries and/or sliced fruit, for serving
Step-by-Step Instructions
Step 1: Make the pancake batter
In a medium bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until a thick, smooth paste forms (this helps prevent lumps).
Slowly whisk in the milk, followed by the sparkling water. Whisk until the batter is smooth and pourable. Whisk in the melted butter and (if using) vanilla extract.
Step 2: Rest the batter for better texture
Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate and gives you thinner, more tender pancakes that are easier to roll without cracking.
Step 3: Preheat the pan
Set a 25 cm / 10-inch nonstick skillet over medium heat for 2–3 minutes. If you use an infrared thermometer, aim for a pan surface temperature of about 175°C / 350°F.
Add a small amount of butter (about 1/2 tsp) and swirl to coat. You want a thin, glossy film—not a puddle.
Step 4: Cook thin Pfannkuchen (German pancakes)
Pour in about 60 ml (1/4 cup) batter and immediately tilt and rotate the pan so the batter coats the bottom in a thin layer.
Cook until the top looks mostly set and the edges begin to lift, about 60–75 seconds. Flip with a thin spatula and cook the second side for 20–30 seconds, just until lightly golden in spots.
Transfer the pancake to a plate. Repeat with the remaining batter, lightly buttering the pan as needed. You should get about 8 thin pancakes.
Step 5: Warm the jam and cool the pancakes slightly
Let the pancakes cool for 3–5 minutes so the jam doesn’t melt and slide around. Meanwhile, warm the jam very briefly so it spreads easily: microwave in a small bowl for 10–15 seconds, or warm over low heat for 1 minute. Stir until smooth.
If your jam is very chunky and you want clean spirals, you can press it through a fine-mesh sieve (optional, but helpful for neat slices).
Step 6: Fill, roll, and slice into spirals
Lay one pancake flat. Spread a thin, even layer of jam over the surface, leaving a 1 cm / 1/2-inch border at the far edge so it seals neatly. Use about 1 1/2 tbsp jam per pancake (adjust based on pancake size).
Roll the pancake up tightly into a cylinder. Place seam-side down. Repeat with the remaining pancakes.
Using a sharp knife, slice each roll into 2.5 cm / 1-inch pieces to create spirals.
Step 7: Plate and finish with powdered sugar and fruit
Arrange the spirals cut-side up on plates or on a serving platter. Dust with 2 tbsp powdered sugar right before serving.
Add fresh fruit on the side (berries and/or sliced apricots/peaches). Serve immediately while the pancakes are tender.
Pro Tips
- For thin, flexible pancakes: If your batter seems thick, whisk in additional milk 1 tbsp at a time until it pours like heavy cream.
- Keep edges tender: Don’t overcook; these should be pale with light golden spots, not crisp like a crepe.
- Prevent sticking: Even with nonstick, use a small dab of butter every 1–2 pancakes for consistent release and flavor.
- Neat spirals: Let rolls sit seam-side down for 2 minutes before slicing, and wipe your knife between cuts if jam smears.
- Serving for a crowd: Slice and arrange spirals on a platter, then dust with powdered sugar right before bringing to the table.
Variations
- Lemon-sugar Pfannkuchen rolls: Skip the jam; brush pancakes lightly with melted butter, sprinkle with 2 tbsp sugar and the zest of 1 lemon, then roll and slice.
- Berry-quark filling: Mix 250 g (about 1 cup) quark (or thick Greek yogurt) with 2 tbsp honey and a pinch of salt; spread a thin layer, add a little jam, roll, and slice.
- Chocolate-hazelnut: Replace jam with 120 g (about 1/2 cup) chocolate-hazelnut spread; add sliced strawberries for serving.
Storage & Make-Ahead
Make ahead: Cook the pancakes up to 24 hours ahead. Stack with parchment between them, cover tightly, and refrigerate. Bring to room temperature for 15–20 minutes before filling and rolling.
Store leftovers: Assembled rolls keep best when stored whole (unsliced) in an airtight container in the refrigerator for up to 2 days. Slice just before serving for cleaner spirals.
To serve again: These are typically served at room temperature. If you prefer them slightly warm, microwave briefly at 50% power for 10–15 seconds (warming too much can make the jam run).
Nutrition (per serving)
Approximate, based on 4 servings: 430 calories, 13 g protein, 12 g fat, 68 g carbohydrates, 2 g fiber, 34 g sugars, 240 mg sodium.
