If you love breakfast treats that are as delightful to eat as they are to look at, then this Mini German Pancakes Recipe will become your new favorite. These little beauties puff up golden and tender in the oven, creating a light and airy texture that’s perfect for savoring every bite. Each mini pancake is like a whimsical, edible bowl ready to be filled with your favorite toppings. Plus, making them is a breeze, blending simple ingredients into a delectable dish that feels both special and comforting. Get ready to wow your family or guests with these charming and delicious treats!
Ingredients You’ll Need
The magic of this Mini German Pancakes Recipe is in its simplicity. Each ingredient plays a vital role—from the eggs that create the rise and fluffiness, to the flour that gives just the right structure, and the butter that adds irresistible richness and golden edges.
- 6 large eggs: These provide the lift and light texture that make the pancakes puff up beautifully.
- 1 cup whole milk: Adds moisture and a creamy richness to the batter.
- 1 cup all-purpose flour: Gives the pancakes their tender crumb and gentle chew.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon vanilla extract (optional): Adds a warm, fragrant note that complements the buttery goodness.
- 2 tablespoons unsalted butter (for muffin tin): Ensures the mini pancakes don’t stick and creates those gorgeous golden edges.
- Powdered sugar, for dusting: A light finishing touch that adds subtle sweetness and a pretty presentation.
- Fresh fruit, such as strawberries, for topping: Brings freshness, color, and a natural sweetness to the dish.
How to Make Mini German Pancakes Recipe
Step 1: Preheat and Prepare the Muffin Tin
Start by heating your oven to a toasty 425°F (220°C). Drop a quarter teaspoon of butter into each cup of your 12-cup muffin tin, then pop the whole tin into the oven. This step melts the butter and gets the pan nice and hot, a crucial detail for those signature puffy edges.
Step 2: Blend the Batter
While your muffin tin is warming up, combine the eggs, milk, flour, salt, and vanilla extract in a blender. Blitz everything until the batter is completely smooth. Let it rest for about 10 minutes—this little pause allows the flour to hydrate fully, ensuring a tender texture in each mini pancake.
Step 3: Fill the Muffin Cups
Carefully take the hot muffin tin out of the oven. The butter should be bubbling delightfully at this point. Quickly but gently pour the batter into each cup, filling them about halfway. Don’t delay here—this heat jump-starts the rise that makes these pancakes so wonderfully airy.
Step 4: Bake until Puffy and Golden
Slide the muffin tin back into the oven and bake for about 12 to 15 minutes. You’ll see each mini pancake magically puff up and turn a beautiful golden color. This part is always so satisfying to watch; the transformation feels a bit like kitchen magic.
Step 5: Rest and Deflate
Once baked, remove the tin from the oven and allow the pancakes to cool for a few minutes. They will naturally deflate in the center, creating perfect little wells for whatever toppings you love best.
Step 6: Dust and Dress
Lightly dust your mini treasures with powdered sugar and crown them with fresh fruit, a drizzle of syrup, or even a dollop of whipped cream. Each bite is a fluffy, flavorful celebration!
How to Serve Mini German Pancakes Recipe
Garnishes
Mini German pancakes are blank canvases waiting for your favorite garnishes. Dusting with powdered sugar adds a pretty, snowy touch. Bright berries like strawberries or blueberries bring vibrant color and natural sweetness, while a light drizzle of maple syrup adds warmth and moisture. For a special touch, try a spoonful of lemon curd or a sprinkling of cinnamon sugar.
Side Dishes
These mini delights pair wonderfully with light sides to keep breakfast balanced. Crispy bacon or savory sausage are classic companions, adding a salty contrast. Fresh fruit salad or a simple green smoothie can bring refreshing brightness. Even a scoop of yogurt on the side offers a creamy, tangy complement that keeps your meal feeling fresh and satisfying.
Creative Ways to Present
Serve your Mini German Pancakes Recipe in a charming brunch spread to impress guests. Arrange the mini pancakes stacked in a tiered stand or laid out on a large platter with bowls of various toppings for a fun DIY station. Presenting them inside colorful paper liners or alongside small pots of jam can elevate the experience, turning simple breakfast into a festive occasion.
Make Ahead and Storage
Storing Leftovers
If you have any mini German pancakes left after the feast, store them in an airtight container in the refrigerator for up to two days. Make sure they are completely cooled before sealing to prevent sogginess.
Freezing
These pancakes freeze beautifully! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They will keep well for up to two months, ready for a quick, convenient breakfast fix.
Reheating
To bring mini German pancakes back to life, warm them in a preheated oven at 350°F (175°C) for about 5 to 7 minutes, or microwave for 20 to 30 seconds. They regain their puff and warmth while staying tender—just like fresh from the oven.
FAQs
Can I make mini German pancakes without a blender?
Absolutely! While a blender makes the process quicker and ensures a smooth batter, you can whisk the eggs, milk, flour, salt, and vanilla by hand until smooth. Just be patient and take extra care to eliminate lumps for the best texture.
What if I don’t have unsalted butter?
You can use salted butter instead, but consider decreasing the salt slightly in the batter to avoid over-seasoning. The butter is essential for the crispy edges and preventing sticking, so don’t skip it!
Can I use milk alternatives?
Yes, you can substitute whole milk with almond milk, oat milk, or other plant-based milks. Just keep in mind the flavor and texture might be slightly different, but the recipe remains delicious and fluffy.
Why do mini German pancakes deflate after baking?
This deflating is totally normal and expected—it actually creates those perfect wells in the center that are ideal for holding toppings. The pancake puffs up from steam and air, then gently collapses as it cools.
Can I add fillings like chocolate chips or cinnamon?
Definitely! Fold in some chocolate chips, cinnamon, or even blueberries into the batter before baking for a fun twist. Just be sure not to overfill the muffin cups so your pancakes still puff nicely.
Final Thoughts
I truly hope you give this Mini German Pancakes Recipe a try soon—whether for a cozy weekend breakfast or a special brunch occasion, these little clouds of deliciousness never disappoint. They’re simple, fun to make, and absolutely scrumptious to eat, especially when shared with people you love. Once you see how quick and charming these pancakes are, you’ll find yourself coming back to this recipe again and again!
Print
Mini German Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Description
Mini German Pancakes are light and fluffy oven-baked treats, perfect for breakfast or brunch. Made with simple ingredients like eggs, milk, and flour, and baked in a buttered muffin tin, these popovers puff up golden and tender. They are delicious dusted with powdered sugar and topped with fresh fruit or maple syrup, offering a delightful combination of textures and flavors.
Ingredients
For the Batter
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For the Muffin Tin
- 2 tablespoons unsalted butter (for greasing)
For Serving
- Powdered sugar, for dusting
- Fresh fruit, such as strawberries, for topping
- Maple syrup (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Place 1/4 teaspoon of unsalted butter into each cup of a 12-cup muffin tin. Put the muffin tin in the oven to melt the butter and to preheat the tin, ensuring a non-stick surface and perfect crisp edges.
- Make the batter: In a blender, combine the 6 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon vanilla extract (optional). Blend the mixture until completely smooth. Allow the batter to rest for 10 minutes to ensure a tender texture.
- Fill the muffin cups: Carefully remove the hot muffin tin from the oven. Quickly pour the batter into each cup, filling them about halfway to allow room for puffing during baking.
- Bake the pancakes: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the pancakes are puffed up and golden brown on the edges.
- Cool slightly and serve: Remove the tin from the oven and let the mini pancakes cool briefly. They will deflate in the center, creating a perfect cavity for toppings.
- Add toppings and enjoy: Dust the mini German pancakes with powdered sugar and top with fresh fruit like strawberries or a drizzle of maple syrup for sweetness. Serve warm for the best taste.
Notes
- Resting the batter before baking helps yield a lighter texture.
- Be quick when pouring the batter into the hot muffin tin to get a good rise.
- These mini pancakes are best served immediately to preserve their crisp edges.
- You can experiment with different fresh fruits or toppings such as whipped cream or yogurt.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter.
