Egg Pancakes

September 2, 2011

Test Kitchen-Approved

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.


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
In This Recipe


  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.

More Great Recipes:
Pancake|Egg|Milk/Cream|5 Ingredients or Fewer|Breakfast

Reviews (35) Questions (0)

35 Reviews

Elsie July 22, 2018
I made these with millet flour, almond milk, and cooked them in ghee. (GF, DF) They came out great!
Lynn D. August 8, 2017
I made these for myself this morning and thought they were delicious. Do you think you could keep them in a warm oven so you could serve more than one person at a time?
Author Comment
hardlikearmour August 9, 2017
I think that would work!
Martin June 30, 2017
I had high hopes for these, was disappointed. Maybe cause I didn't have them overnight? They tasted a lot like egg and not in a good way. Will not make them again.
Bobbie C. April 2, 2013
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 !!!!
Author Comment
hardlikearmour April 4, 2013
That's awesome! I love that you've passed down the tradition, like my family has.
adele93 March 6, 2013
could SR flour be substituted for plain for a more "fluffy" result?
Author Comment
hardlikearmour March 7, 2013
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!
Trembring November 22, 2012
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!
Author Comment
hardlikearmour November 23, 2012
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".
somebunnyslove August 25, 2012
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!
Author Comment
hardlikearmour August 25, 2012
I love the idea of using oat flour! I bet it adds a really nice flavor. Glad you enjoyed them!
Aminator April 17, 2012
My kid won't eat eggs, but he loves pancakes. I'm thinking of trying to sneak these under the radar :)
Author Comment
hardlikearmour April 17, 2012
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.
Aminator April 17, 2012
I'm going to call them crepes.
Cookies4Two February 25, 2012
These are wonderful - like my Oma used to make. I've searched for the recipe for years, thank you so much for sharing!
Author Comment
hardlikearmour February 25, 2012
I'm happy to hear they're like your family recipe. Is you Oma German?
LloJo February 21, 2012
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!
Author Comment
hardlikearmour February 21, 2012
Yum! I love your savory filling. Glad you enjoyed them!
Waverly December 9, 2011
Great recipe - easy, quick and homey. My family is going to love these. Thanks!
Author Comment
hardlikearmour December 9, 2011
Thanks, Waverly! They are a family tradition for us, and I'm glad to have been able to share them.
mrslarkin November 28, 2011
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.
Author Comment
hardlikearmour November 29, 2011
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.
Fairmount_market November 18, 2011
These sound delicious and similar to pancakes my German grandmother used to make. I look forward to trying them.
Author Comment
hardlikearmour November 18, 2011
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.
Fairmount_market November 24, 2011
No I haven't heard of bucken. You should post a recipe for them!
boulangere September 17, 2011
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.
Author Comment
hardlikearmour September 17, 2011
Hi, B! I'm pretty sure it would work, but I've never tried it. Let me know if you do it!
boulangere September 17, 2011
Thanks, will do. I'm thinking tomorrow morning.
gingerroot September 3, 2011
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.
Author Comment
hardlikearmour September 3, 2011
Thanks, gr! When I was a kid we liked them better than regular pancakes.
sexyLAMBCHOPx September 2, 2011
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.
Author Comment
hardlikearmour September 2, 2011
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.
sexyLAMBCHOPx September 2, 2011
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. : )
Author Comment
hardlikearmour September 2, 2011
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!