Description
These Mini German Pancakes are light, fluffy, and golden with perfectly crisp edges. Baked in a muffin tin, they puff up beautifully and are perfect for holding fresh fruit, syrup, or whipped cream.
Ingredients
1 cup all-purpose flour
1 cup milk
6 large eggs
1/4 tsp salt
1 tsp vanilla extract
2 tbsp melted butter (plus extra for greasing muffin tin)
Powdered sugar, for serving
Fresh fruit or syrup, for topping
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin generously with melted butter.
2. In a blender, combine eggs, milk, flour, salt, vanilla extract, and melted butter. Blend until smooth.
3. Pour the batter evenly into the muffin tin cups, filling each about halfway.
4. Bake for 12–15 minutes, or until the pancakes are puffed and golden brown around the edges.
5. Remove from the oven and let cool slightly — the centers will deflate, forming little cups.
6. Dust with powdered sugar and serve warm with fresh fruit, syrup, or whipped cream.
Notes
Serve immediately for the best puff and texture.
You can add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
These can be made ahead and reheated in the oven at 300°F for 5 minutes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1 mini pancake
- Calories: 110
- Sugar: 4g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Mini German Pancakes, Dutch baby muffins, popovers, easy breakfast, brunch recipe