Description
Mini German Pancakes are light, puffy, and perfect for breakfast or brunch. These individual Dutch baby-style pancakes are made in a muffin tin and come together quickly with simple ingredients like eggs, milk, and flour. Serve with sweet or savory toppings for a fun and customizable morning treat.
Ingredients
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter (divided between muffin cups)
Instructions
1. Preheat oven to 400°F and place muffin tin inside to heat.
2. Add 1/2 teaspoon of butter into each muffin cup and return pan to oven to melt.
3. In a blender, combine eggs, milk, flour, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
4. Let the batter rest for 5 minutes.
5. Carefully pour batter into each muffin cup, filling halfway.
6. Bake for 15-18 minutes or until puffed and golden.
7. Remove from oven and allow to cool slightly; they will deflate to form cups.
8. Serve warm with toppings like berries, syrup, or lemon curd.
Notes
Let the batter rest before baking for a better rise.
Preheating the muffin pan is key to crisp edges.
Serve immediately for best texture, though they reheat well.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-American
Nutrition
- Serving Size: 2 pancakes
- Calories: 120
- Sugar: 2g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg