Place all ingredients in the blender and pulse until smooth. Let batter set a couple minutes before using so not too frothy.

Heat a large skillet over medium heat. Spray generously with cooking spray.

Dollop batter in 1/4 cup portions per pancake. Tilt pan in circular motion to distribute batter as if you were making a crepe.

Cook until golden brown (lift edge with spatula to check). Carefully, flip the pancake over and cook other side until golden brown. Repeat procees until all pancakes are done.

Pancakes can be kept warm placed side-by-side in oven set to 200.

Serve warm with maple syrup.


These simple pancakes are meant to be very thin and crepe-like. Be sure to turn them carefully or they will tear.

Mr Breakfast would like to thank casey for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From velvet

Rating (out of 5):

Excellent! We make these a lot!

Comment submitted: 12/16/2017 (#20470)



From Synaptic Gap

Rating (out of 5):

I'm in heaven, these taste like crepes. I cut the recipe in half and used lactose-free milk which worked as well.

Comment submitted: 7/3/2013 (#16108)



From Greg GA

Rating (out of 5):

The only change I made was to add about 1/4 teaspoon of vanilla to the batter. We topped ours just with jam and they were great.

Comment submitted: 7/1/2013 (#16097)



From whick

Rating (out of 5):

Love it... sort of between a crepe and a pancake. Not sure if this is really authentic German, but it is authentically delicious. I rate it awesome.

Comment submitted: 3/25/2011 (#12345)



From Natasha in Cali

Rating (out of 5):

I used this recipe this morning and loved it. I grew up eating "Thin Pancakes" or "German Pancakes" when I was my Grandmother's house. I added a few shakes of cinammon and it was perfect. I love how simple it is to throw all the ingrediants together in the blender, makes for easy clean up.

Comment submitted: 6/1/2008 (#5421)

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