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Mini German Pancakes Recipe
John

Mini German Pancakes Recipe

Light, puffy, and golden mini German pancakes baked in a muffin tin. These individual servings deliver crispy edges and custardy centers, perfect for breakfast or brunch without standing at the stove.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 mini pancakes
Course: Breakfast
Cuisine: American, German
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole milk room temperature
  • 4 large eggs room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter melted and divided

Equipment

  • 12-cup muffin tin
  • Blender or mixing bowl
  • Measuring cups and spoons
  • Oven mitts

Method
 

  1. Preheat your oven to 425 degrees F. Place a 12-cup muffin tin on the center rack to heat up while you prepare the batter. This preheating step ensures maximum puff.
  2. In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend on medium speed for 30 seconds until completely smooth with no lumps visible. The batter should appear thin like crepe batter.
  3. Carefully remove the hot muffin tin from the oven using oven mitts. Working quickly, add about 1 teaspoon of melted butter to each cup, swirling to coat the bottom and sides.
  4. Immediately pour the batter into each cup, filling about two-thirds full. Return the tin to the oven right away to maintain temperature.
  5. Bake for 15 to 18 minutes without opening the oven door. The mini pancakes will puff dramatically and turn golden brown. Centers should look set but still slightly jiggly.
  6. Remove from oven and serve immediately while still puffed. Run a butter knife around edges to release each mini pancake. They will deflate quickly but maintain their delicious texture.
  7. Top with your favorite toppings such as powdered sugar, maple syrup, fresh berries, or whipped cream. Serve hot and enjoy the light, custardy texture.

Notes

  • Room temperature ingredients blend more smoothly and create better rise
  • Never open the oven door during baking as temperature drops cause premature deflation
  • The muffin tin must be extremely hot before adding batter for maximum puff
  • These are best served immediately but can be reheated in a 350°F oven for 5 minutes
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • Batter can be prepared the night before and refrigerated; stir before using