Description
Mini German Pancakes are light, puffy, and custardy delights baked in a muffin tin. Perfect for breakfast or brunch, they’re easy to make and fun to customize with your favorite toppings.
Ingredients
Scale
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (divided in muffin cups)
- 1 teaspoon vanilla extract
Instructions
- Place a muffin tin in the oven and preheat to 400°F.
- In a blender or mixing bowl, combine eggs, milk, flour, sugar, salt, and vanilla. Blend until smooth and frothy.
- Carefully remove the hot muffin tin from the oven and add a small pat of butter into each cup. Let it melt.
- Pour the batter evenly into the buttered muffin cups, filling each about halfway.
- Bake for 18 to 20 minutes or until the pancakes are puffed and golden brown.
- Let cool slightly before adding toppings. Serve warm.
Notes
- For extra puff, let the batter rest for 5–10 minutes before baking.
- Use a blender for the smoothest texture and best rise.
- Add a sprinkle of cinnamon or lemon zest for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini pancakes
- Calories: 140
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg