Name: Mini German Pancakes Recipe
Prep time: 10 min
Cook time: PT-489944H16M8S
Total time: PT-489944H16M8S
Cuisine: German
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1 cup milk; 4 large eggs; 1 teaspoon vanilla extract; 4 tablespoons butter (divided for muffin cups)

Introduction

Mini German Pancakes are a delightful twist on the classic Dutch baby, perfect for a fun and fluffy breakfast treat. These individual-sized pancakes are light, airy, and easy to make, ideal for serving a crowd or enjoying a special weekend morning.

Three thick, fluffy pancakes sit on a white plate with a decorative edge, each pancake golden brown with a slightly crispy edge and soft, spongy texture. Each pancake has a generous dollop of white whipped cream piled on top, and a light dusting of powdered sugar covers the pancakes and the plate, adding a delicate snowy look. The focus is on the front pancake, showing its airy layers closely, while the other two pancakes softly blur in the background. The plate rests on a white marbled surface. 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 in the oven to heat up.
Step 2: In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until 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 the muffin cups, filling each cup about 3/4 full.
Step 5: Bake in the preheated oven for 15-20 minutes or until the Mini German Pancakes are puffed up and golden brown.
Step 6: Remove from the oven and serve hot with your favorite toppings like syrup, fresh fruit, or powdered sugar.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the batter before blending.
Use gluten-free flour to make this recipe suitable for gluten-sensitive diets.
Try swapping milk with almond or oat milk for a dairy-free option.
Serve with a dollop of yogurt or a drizzle of honey for a healthy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or microwave until warm and puffy. For best texture, consume fresh.

How to Serve

Three thick, round pancakes are stacked individually on a white plate with a textured rim, each pancake showing a golden-brown top with slight caramelization and lighter yellow sides that look soft and fluffy. On each pancake, there is a dollop of white whipped cream with a soft, airy texture, sitting on the center. A light dusting of white powdered sugar covers the tops of the pancakes, adding a touch of fine, snowy texture. The plate rests on a white marbled surface, and the background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it refrigerated. Stir gently before pouring into the muffin tin.

What toppings work best with Mini German Pancakes?

Classic syrup, fresh berries, powdered sugar, whipped cream, or fruit compote all complement the light texture perfectly.

Mini German Pancakes Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

These Mini German Pancakes are fluffy, golden puffed delights baked individually in a muffin tin. Made with a simple batter of flour, milk, eggs, and vanilla, they offer a light and airy texture perfect for a delicious breakfast or brunch treat. Easily topped with syrup, fruit, or powdered sugar, these pancakes bring a fun and elegant twist to classic pancakes.

Author: Sophie
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

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt

Wet Ingredients

1 cup milk
4 large eggs
1 teaspoon vanilla extract

Other

4 tablespoons butter (divided for muffin cups)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat up. This ensures the butter melts immediately and helps create the characteristic puff.
Blend Batter: In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth and fully mixed to form a thin batter.
Butter Muffin Cups: Carefully remove the hot muffin tin from the oven. Add 1/2 tablespoon of butter to each muffin cup, allowing it to melt and coat the sides.
Fill Muffin Cups: Quickly pour the batter into each muffin cup, filling about 3/4 full to allow room for puffing during baking.
Bake Pancakes: Place the muffin tin back in the oven and bake for 15-20 minutes until the pancakes have puffed up and turned golden brown on top.
Serve Hot: Remove the Mini German Pancakes from the oven and serve immediately with your favorite toppings such as powdered sugar, syrup, or fresh fruit.

Notes

Make sure to use a hot muffin tin to achieve the best puffiness and texture.
Do not open the oven door during baking to prevent the pancakes from deflating.
These pancakes are best enjoyed fresh and hot out of the oven for maximum fluffiness.
Customize toppings based on your preference – fresh berries, whipped cream, or lemon juice all work great.

Keywords: Mini German Pancakes, German Pancakes, Dutch Baby Pancakes, Puff Pancakes, Breakfast Recipe, Muffin Tin Pancakes