Mini German Pancakes Recipe
Introduction
Mini German pancakes are a delightful breakfast treat that puff up beautifully in the oven. These individual-sized pancakes are crispy on the edges and soft inside, making them perfect for serving to family or guests.
Ingredients
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- Butter for greasing the muffin tin
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and lightly butter a 12-cup muffin tin to prevent sticking.
- Step 2: In a blender, combine the eggs, milk, and flour. Blend until the batter is smooth and well mixed.
- Step 3: Pour the batter evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Step 4: Bake in the preheated oven for 15–20 minutes, or until the pancakes are puffed, golden, and set in the center.
- Step 5: Remove from the oven and serve immediately for best texture.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Try topping with fresh berries, powdered sugar, or a drizzle of maple syrup.
- Ensure your muffin tin is well buttered to help the pancakes rise and crisp evenly.
Storage
Mini German pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or microwave to retain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
While you can mix the batter in advance, it’s best to bake the pancakes shortly after blending to ensure they puff up well in the oven.
Can I use a different type of flour?
All-purpose flour works best, but you can substitute whole wheat flour for a nuttier flavor. Keep in mind the texture might be denser with whole wheat flour.
PrintMini German Pancakes Recipe
Mini German Pancakes are delightful, light, and fluffy treats perfect for breakfast or brunch. These individual-sized puffed pancakes combine eggs, milk, flour, and butter baked to golden perfection in a muffin tin, creating a fun and easy-to-serve meal that’s both impressive and simple to prepare.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 mini pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Mini German Pancakes Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, melted (plus extra for greasing muffin tin)
Instructions
- Prepare the batter: In a blender or mixing bowl, combine the eggs, milk, and flour. Blend or whisk until the mixture is smooth and free of lumps.
- Grease the muffin tin: Preheat your oven to 425°F (220°C). Generously butter each cup of a standard muffin tin to prevent sticking and enhance flavor.
- Pour batter into muffin tin: Pour the batter evenly into the prepared muffin cups, filling them about two-thirds full to allow room for puffing.
- Bake until puffed and golden: Place the muffin tin in the oven and bake for 15 to 20 minutes, or until the mini pancakes are puffed up and golden around the edges.
- Serve warm: Remove from oven and serve immediately to enjoy the signature puffed texture. Optionally, top with powdered sugar, fresh fruits, or syrup.
Notes
- Use room temperature eggs and milk for a better rise and fluffiness.
- Do not open the oven door during baking to prevent the pancakes from collapsing.
- You can add vanilla extract or a pinch of cinnamon for extra flavor.
- Serve these with fresh berries, maple syrup, or a dusting of powdered sugar for best taste.
- Leftovers can be reheated gently in the oven but may lose their puffiness.
Keywords: Mini German Pancakes, Dutch Baby Muffins, Breakfast Recipes, Puff Pancakes, Easy Brunch Ideas
