Name: Mini German Pancakes Recipe
Prep time: 10 min
Cook time: PT-490152H13M2S
Total time: PT-490152H13M2S
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1 cup milk; 4 large eggs; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 tablespoons butter

Introduction

Mini German pancakes are light, fluffy, and perfectly portioned for a delightful breakfast or snack. These individual-sized treats puff up beautifully in the oven and are easy to customize with your favorite toppings.

Three golden brown Dutch baby pancakes with puffed, crisp edges sit on a white plate with intricate raised patterns. Each pancake has a light dusting of powdered sugar that highlights the textured edges and slightly softer centers. On top of each pancake is a dollop of whipped cream, soft and white, with swirled peaks giving a fluffy look. The close-up view shows the delicate layering of the pancakes with airy, tender insides and slightly crispy outsides. The background is a white marbled texture, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup milk
4 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons butter

Instructions

Step 1: Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat up.
Step 2: In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the batter is smooth.
Step 3: Carefully remove the hot muffin tin from the oven and add 1/2 tablespoon of butter to each cup, allowing it to melt.
Step 4: Quickly pour the batter into each muffin cup, filling about 3/4 full.
Step 5: Bake for 15-20 minutes until the mini pancakes are puffed and golden brown.
Step 6: Remove from the oven and serve immediately with your favorite toppings.

Tips & Variations

For extra flavor, sprinkle cinnamon or nutmeg into the batter before blending.
Try topping your pancakes with fresh berries, maple syrup, or powdered sugar.
Use a non-stick muffin tin or grease the cups well to prevent sticking.
To make them dairy-free, substitute milk and butter with plant-based alternatives.

Storage

Store any leftover mini German pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to restore their puffiness. They are best enjoyed fresh but can be frozen for up to a month; thaw before reheating.

How to Serve

Three thick, golden-brown pancakes sit stacked on a white, textured plate. Each pancake shows a slight crisp around the edges with a soft, fluffy middle. On top of each pancake is a dollop of white whipped cream, and the pancakes are dusted with a light layer of powdered sugar, giving a snowy look. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without a blender?

Yes, you can whisk the ingredients by hand until smooth, but using a blender ensures a uniformly airy batter for the best puff.

Why do German pancakes puff up so much?

The high oven temperature combined with the eggs in the batter creates steam that causes the pancakes to rise and puff dramatically in the oven.

Mini German Pancakes Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

These Mini German Pancakes are light, fluffy, and golden, made by baking a smooth batter in a hot muffin tin. Perfect for a delicious breakfast or brunch, they puff up beautifully in the oven and pair wonderfully with your favorite sweet or savory toppings.

Author: Stella
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 12 mini pancakes 1x
Category: Breakfast
Method: Baking
Cuisine: German

Ingredients

Scale

Batter Ingredients

1 cup all-purpose flour
1 cup milk
4 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For Baking

4 tablespoons butter

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and place a muffin tin inside the oven to heat up. This ensures the butter melts immediately to create crispy edges on the pancakes.
Prepare Batter: In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the mixture is smooth and free of lumps, creating a light batter perfect for puffing up in the oven.
Butter Muffin Cups: Carefully remove the hot muffin tin from the oven and add 1/2 tablespoon of butter into each muffin cup. The heat will melt the butter quickly, which helps create a crisp base and edges for the pancakes.
Fill Muffin Cups: Immediately pour the batter into each muffin cup, filling them about three-quarters full to allow room for the pancakes to rise and puff without spilling.
Bake Pancakes: Place the muffin tin back into the oven and bake for 15-20 minutes, or until the Mini German Pancakes have puffed up prominently and turned a golden brown color on top.
Serve: Remove the pancakes from the oven and serve them hot. Add your favorite toppings such as powdered sugar, fresh fruit, syrup, or whipped cream for a delightful treat.

Notes

Using a hot muffin tin with melted butter is key to achieving the characteristic crispy edges.
Serve immediately as the pancakes will deflate as they cool.
Feel free to customize toppings to your preference including savory options like bacon or herbs.
You can double the recipe for a larger batch; just bake in multiple muffin tins.

Keywords: Mini German Pancakes, German Pancakes, Puff Pancakes, Dutch Baby Pancakes, Breakfast, Brunch, Oven-Baked Pancakes