I first came across German Egg Pancakes (Eierkuchen) while searching for a recipe for pancakes with lots of eggs. You see, with a homestead flock of almost 30 chickens we have a surplus of eggs, and sometimes it’s nice to whip something up that can use a dozen or more . So, when I found a recipe for German egg pancakes that called for 6 eggs per 1/2 cup of flour I was pretty excited, and after tinkering around a bit with it, it has become our go to for pancakes.
German egg pancakes are thinner and denser than traditional pancakes, but full of flavor and are very filling.
The basic recipe we’ve settled on is:
- 6-7 eggs
- 1/2 cup flour
- 1/2 cup liquid (milk, coconut milk, water, I’ve even used beer in a pinch)
- 1/2 cup melted butter or coconut oil
- a pinch of salt
These are all whisked together, and then poured, thinly, into a well greased cast iron pan. A quick fry on each side, and that’s it.
Now, these pancakes are not IHOP style pancakes. They are denser, and way more substantial. 1 or 2 thin pancakes are enough to fill you up, and considering their nutrient profile (high fat, high protein, and low carb) you stay full. Another great thing about these paleo pancakes are that they are not just for breakfast.
A cast iron pan with a little coconut oil is perfect for these thin pancakes.
We’ve had savory pancakes for dinner more than a few times. We’ve made basil pancakes with a golden ale as the liquid and used the base recipe as a tortilla-esque wrap for sausages. Because this recipe calls for such a small amount of flour, it’s easy to substitute alternative flours like almond flour, acorn flour, or cattail pollen for a unique and tasty treat.
For breakfast, milk works best, and about a 1/2 tsp. of sugar. We’ve added cinnamon, vanilla extract, and raspberry yogurt. These can be eaten plain, with maple syrup, honey, or wrapped around bacon.
Today, as we just picked over 30 pounds of an apples from an old apple tree on our homestead, we decided to try some apple pancakes and they turned out great. I doubled the base recipe and used 14 eggs and 1 cup of flour. After mixing, we shook in some cinnamon and fired up the outdoor stove. After the pancakes are poured in, it’s easy to place thin slices of apple into the batter before flipping.
These are great with fresh coffee, raw honey, and real maple syrup. Next time you make pancakes, consider trying these German pancakes, whether it’s for breakfast, lunch or dinner.
