Comments on: Easy German Pancake Recipe

By: Melissa Griffiths

Melissa Griffiths — Mon, 09 Mar 2026 13:40:35 +0000

In reply to Christopher Denopoulos. I think it should work fine! Then just give it a good mix before adding it to the pan? I'd love to know if you try it and how it goes!

By: Christopher Denopoulos

Christopher Denopoulos — Sat, 28 Feb 2026 15:57:24 +0000

I may the German pancakes today for the first time. Followed your exact recipe. Boy were they good.
Can you blend everything together the night before and leave it covered in the refrigerator for the next morning?

By: Melissa Griffiths

Melissa Griffiths — Tue, 02 Sep 2025 18:17:36 +0000

In reply to Brittany Beeson. So glad you like it, you just add it after you add the milk!

By: Brittany Beeson

Brittany Beeson — Sun, 31 Aug 2025 16:03:43 +0000

I might be tripping, but I can’t seem to find where to add the salt and vanilla in the directions. This is the first time making this myself, and I’m surprised that there’s no sugar! No wonder my husband loves it (he’s not a fan of sugar).

By: Melissa

Melissa — Sun, 27 Apr 2025 00:51:26 +0000

In reply to Holly Chamberlain. Oooh great addition Holly! Thanks for leaving a comment!

By: Holly Chamberlain

Holly Chamberlain — Sat, 26 Apr 2025 14:01:41 +0000

I have made the German pancakes
twice and my husband and I both love them. The recipe is simple and doesn’t take as long to make or cook as the cheese pancakes I usually make for our Saturday morning breakfast. I like the simplicity of this recipe and just 4 required ingredients, however we like them with vanilla extract.

By: Melissa

Melissa — Mon, 21 Apr 2025 21:06:25 +0000

In reply to Emily. Yay for making substitutions that work for you Emily! And thank you so much for sharing what worked, so helpful to everyone!

By: Emily

Emily — Mon, 21 Apr 2025 19:33:25 +0000

These are insanely good. I have made German pancakes once before where the recipe just called for milk so I used almond milk (because I need it to be dairy-free) and they were not very fluffy and rather rubbery. I didn’t think I would make them again. But, when I read this recipe, I noticed that it specified whole or 2% milk so I used full-fat coconut milk (the kind in a can) and it worked so much better. Thank you for the very specific directions. I have also been reheating leftovers in the oven at 350 degrees for 15 minutes and they are wonderful the next day, too.

By: Melissa

Melissa — Sat, 04 Feb 2023 23:51:10 +0000

In reply to Laura. I don't know, the worst that will happen is that it will not puff up very well but still taste good so I think it's worth trying!

By: Laura

Laura — Fri, 03 Feb 2023 16:07:10 +0000

Can this be made with almond milk?