Golden and puffed straight from the oven, Mini German Pancakes are the kind of breakfast magic that feels almost too easy. With a batter that whisks up in minutes and a muffin tin doing all the shaping, you get these adorable, crispy-edged cups with custardy centers. They’re versatile too—fill them with fruit, syrup, or whipped cream, and suddenly brunch feels extra special.
Unlike traditional German pancakes that fill a skillet, these mini versions are perfectly portioned and quicker to bake. They make an ideal choice for hosting guests or feeding hungry kids without the chaos of flipping or slicing. A dash of vanilla and a warm oven are all you need to bring this delightful treat to life.
What Kind of Muffin Pan Should I Use?
A standard 12-cup muffin tin works best for this recipe. If you’re using a nonstick pan, be sure to grease it thoroughly to prevent sticking. You can also use silicone muffin molds if preferred—just place them on a baking sheet for stability.
Ingredients for the Mini German Pancakes
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus extra for greasing the pan)
- Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream
How To Make the Mini German Pancakes
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter, making sure to coat each cup to avoid sticking.
Step 2: Make the Batter
In a blender, combine eggs, milk, flour, salt, vanilla extract, and melted butter. Blend on high speed for about 30 seconds until the mixture is smooth and frothy. Let the batter rest for 5 minutes.
Step 3: Fill the Muffin Cups
Pour the batter evenly into the muffin cups, filling each one about halfway. The pancakes will puff significantly, so leave room.
Step 4: Bake to Perfection
Bake for 15-18 minutes or until the pancakes are puffed and golden brown around the edges. Do not open the oven door during baking—this helps them rise properly.
Step 5: Serve Immediately
Remove from the oven and gently lift each pancake out with a spoon. Serve warm with your favorite toppings.
Serving and Storing Mini German Pancakes
These pancakes are best enjoyed right out of the oven while they’re still puffed and slightly crisp at the edges. They’re perfect for a breakfast board with a selection of toppings like lemon curd, chocolate spread, or cinnamon apples.
To store leftovers, let them cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 300°F oven for 5-7 minutes to bring back some of that fluffy texture.
Frequently Asked Questions
How can I make these dairy-free?
You can substitute the milk with a non-dairy alternative like almond milk and use plant-based butter.
Can I freeze Mini German Pancakes?
Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven at 300°F for 10 minutes.
Why didn’t my pancakes rise?
Make sure your oven is fully preheated and avoid opening the door while baking. Also, a well-blended, rested batter helps achieve the rise.
Can I make the batter ahead of time?
The batter is best used fresh, but you can refrigerate it for up to 2 hours if needed. Blend again briefly before using.
Are these the same as Dutch babies?
Yes, they’re essentially mini Dutch babies baked in muffin form for easier serving.
Want More Brunch Ideas with a Twist?
If you loved these Mini German Pancakes, you might want to try these other cozy creations:
- Nutella French Toast Casserole for a chocolatey morning indulgence.
- Cottage Cheese Egg Bake packed with protein and ideal for meal prep.
- Sopapilla Cheesecake Bars if you want a sweet treat with minimal fuss.
- Cinnamon Donut Bread to add a bakery feel to your brunch.
- Cherry Chocolate Cheesecake for when you’re craving a decadent dessert breakfast.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest breakfast board so it’s just a click away when cravings hit.
And if you make these Mini German Pancakes, I’d love to know how they turned out! Did you go classic with syrup or get creative with fillings? Drop your twist in the comments—baking adventures are better shared.
For more fun breakfast and brunch ideas, follow me on Pinterest: Nina Dishes
Mini German Pancakes
- Total Time: 20 minutes
- Yield: 12 mini pancakes
- Diet: Vegetarian
Description
Mini German Pancakes are golden, puffed bites of breakfast magic with crisp edges and custardy centers. Baked in a muffin tin for perfect portions, they’re easy to whip up and customize with your favorite toppings—from berries and syrup to whipped cream. A quick, versatile treat for brunch or busy mornings.
Ingredients
6 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons melted butter
Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream
Instructions
1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with butter.
2. In a blender, combine eggs, milk, flour, salt, vanilla extract, and melted butter. Blend for 30 seconds until smooth. Let rest for 5 minutes.
3. Pour batter evenly into muffin cups, filling each about halfway.
4. Bake for 15–18 minutes or until puffed and golden brown. Do not open the oven during baking.
5. Remove from oven and lift out with a spoon. Serve warm with your favorite toppings.
Notes
Use a nonstick muffin tin and grease thoroughly to avoid sticking.
Do not open the oven while baking or they may collapse.
Serve immediately for the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-American
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 2g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
Keywords: mini pancakes, muffin tin, easy breakfast
