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