Egg Pancakes

By • September 2, 2011 • 31 Comments

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Author Notes: My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes. hardlikearmour

Food52 Review: These pancakes make a perfect quick morning breakfast. Prep your batter overnight, and the rest is a snap. In a few minutes you have a tasty breakfast that is also fun to eat. Hardlikearmour suggests serving these with brown sugar, but we think they'd go well with almost anything so feel free to get creative with sweet or savory toppings. Stephanie Bourgeois

Serves as few or as many as you'd like

  • 1 large egg
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • ¼ cup milk (whole preferable)
  • butter for frying
  • brown sugar or other topping
  1. Whisk egg(s) in appropriately sized bowl. Add salt and flour, then whisk to combine. Slowly whisk in the milk. Cover and refrigerate overnight if possible, or at least 30 minutes.
  2. Heat a small non-stick frying pan (6- to 8-inches) over medium-low to medium heat. While pan is heating, whisk your batter briefly.
  3. Once the pan is hot, coat the bottom with a small pat of butter. Pour enough batter to cover the bottom of the pan (about 3 T for a 6-inch pan.) Cook until the top is set, then flip and cook the other side briefly. Once you flip the pancake you will notice it puff up a bit, and seem to "grow" up the sides of the pan. When it stops "growing" it is done. Ideally you don't want the pancake to brown at all, so adjust your heat as needed. (It's okay if they get a little brown, so don't worry if they do!)
  4. Serve immediately sprinkled with brown sugar or other desired topping.
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Comments (31) Questions (0)

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over 1 year ago Bobbie Carrigan

we grew up having my grandma making these, then I started and taught my daughters how to make them. We always eat them with butter, sugar, and bacon. wonderful !!!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

That's awesome! I love that you've passed down the tradition, like my family has.

Stringio

over 1 year ago adele93

could SR flour be substituted for plain for a more "fluffy" result?

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I've not done so, but don't see why it wouldn't be worth a try. Worst case it doesn't work, and you're out a few eggs!

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about 2 years ago Trembring

Hah, I know these! My German family called them eirkuchen. Not sure of the spelling, but I guess it translates to egg pancakes. So many wonderful toppings you can choose from but I'm like you, smear on some butter and sugar, roll em up and devour. I know what's for breakfast tomorrow! Thanks!

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

That's great! Thanks for the name info - I had no idea, but I'm sure it was passed down from my grandma's side (Schwartz) or the family. Now I'm curious to know if you have an idea of another family recipe's name. It's essentially fried dinner roll dough that's sprinkled in sugar. My grandma called it "bucken".

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about 2 years ago somebunnyslove

Made a small batch yesterday because I was craving crepes. Because I am trying to lessen my white flour intake (Type 2 diabetes), I used oat flour instead. To make them more like a dessert, I added 1/2 teaspoon of confectioner's sugar. Filled with apples and cinnamon, these made divine blinztes!

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love the idea of using oat flour! I bet it adds a really nice flavor. Glad you enjoyed them!

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over 2 years ago Aminator

My kid won't eat eggs, but he loves pancakes. I'm thinking of trying to sneak these under the radar :)

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

They're eggy, but with a yummy topping and framed as pancakes I bet it'll work! If you try it, let me know how it goes.

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over 2 years ago Aminator

I'm going to call them crepes.

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over 2 years ago Cookies4Two

These are wonderful - like my Oma used to make. I've searched for the recipe for years, thank you so much for sharing!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm happy to hear they're like your family recipe. Is you Oma German?

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almost 3 years ago EatDrinkLyon

This made a perfect dinner for one tonight, and I will definitely make them again for my husband. I sauteed some chopped leeks and added some parmesan cheese, then rolled it up and added a few grinds of black pepper. Utterly delicious. Thanks!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! I love your savory filling. Glad you enjoyed them!

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almost 3 years ago Waverly

Great recipe - easy, quick and homey. My family is going to love these. Thanks!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Waverly! They are a family tradition for us, and I'm glad to have been able to share them.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hla, we made these for dinner tonight. They are awesome! Sprinkled ours with brown sugar, rolled 'em up, and drizzled with maple syrup. Yummmm! Thanks for another great recipe. I used your ratio and made 3 eggs worth.

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrslarkin! I'm glad you family enjoyed them! My dad made some for my family for breakfast on Thanksgiving morning, and they were yummy.

Kg_in_evanston_cropped

about 3 years ago Fairmount_market

These sound delicious and similar to pancakes my German grandmother used to make. I look forward to trying them.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

My grandma was of German descent, so I bet it is very similar. Did your grandma happen to make something called "bucken"? It is deep fried dinner roll dough, sprinkled with sugar - sort of like a beignet.

Kg_in_evanston_cropped

almost 3 years ago Fairmount_market

No I haven't heard of bucken. You should post a recipe for them!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a lovely story. Could one go in the opposite direction on the fat scale and use half & half? I can see my daughter loving these.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Hi, B! I'm pretty sure it would work, but I've never tried it. Let me know if you do it!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, will do. I'm thinking tomorrow morning.

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about 3 years ago gingerroot

Can't wait to try these! My boy loves pancakes and I love your story behind them. I'm certain he could eat 3 eggs worth by himself.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, gr! When I was a kid we liked them better than regular pancakes.

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about 3 years ago sexyLAMBCHOPx

Very cool. I bet stuffing them with some of this weeks greens recipe would make a great B, BR, L or dinner. Thank you for sharing; Love to learn a new ingredient technique.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, sLC! I've never had them savory - Great idea! It's such a nostalgic recipe for me, it's hard to think beyond my memories.

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about 3 years ago sexyLAMBCHOPx

Silly question, but have you eaten them at room temp? I see serve immediately but wondering about make-ahead, and let a savory hot filling "warm" them up. You're on a roll with these yummy recipes. : )

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm pretty sure you could do them at room temperature, and let the filling or a low oven warm them. I've seriously never done anything besides our family tradition with them, and only learned how to make them myself about 2 weeks ago!