Mini German Pancakes Recipe
Introduction
Mini German pancakes are a delightful twist on the classic Dutch baby, perfect for breakfast or brunch. Light, fluffy, and beautifully puffed, these individual-sized treats are easy to make and sure to impress your family or guests.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons butter
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat up while you prepare the batter.
- Step 2: In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the batter is smooth and well mixed.
- Step 3: Carefully remove the hot muffin tin from the oven. Add about 1/2 tablespoon of butter to each muffin cup, allowing it to melt and coat the sides.
- Step 4: Quickly pour the batter into each cup, filling them about 3/4 full to allow room for puffing.
- Step 5: Bake for 15-20 minutes, until the mini pancakes are puffed up and golden brown on top.
- Step 6: Remove from the oven and serve immediately with your favorite toppings like powdered sugar, fresh fruit, or syrup.
Tips & Variations
- For a richer flavor, substitute half the milk with cream or buttermilk.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced touch.
- Try topping with lemon juice and powdered sugar for a traditional German twist.
- Make them gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Storage
Store any leftover mini German pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster oven or regular oven to help them regain their crisp edges. Avoid microwave reheating as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Give it a quick blend before pouring it into the muffin tin to recombine any settled ingredients.
Why do German pancakes puff up so much?
The high oven temperature and the steam created by the eggs and batter cause the pancakes to puff dramatically while baking. The butter also helps create a crispy edge that holds the puff.
PrintMini German Pancakes Recipe
These Mini German Pancakes are airy, golden, and delightfully fluffy bites with a subtle vanilla sweetness. Baked in a hot muffin tin, they puff up beautifully and offer a perfect combination of crisp edges and tender centers. Ideal for a breakfast treat or brunch, they’re easy to make with simple pantry ingredients and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 mini German pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
Other
- 4 tablespoons butter
Instructions
- Preheat Oven and Prepare Muffin Tin: Heat your oven to 400°F (200°C) and place a muffin tin inside to warm up. This helps the batter start cooking immediately when poured, contributing to the pancakes’ characteristic puffiness.
- Blend the Batter: In a blender, combine 1 cup all-purpose flour, 1 cup milk, 4 large eggs, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Blend until the batter is completely smooth and uniform, ensuring a tender texture.
- Add Butter to Muffin Cups: Carefully remove the hot muffin tin from the oven. Add 1/2 tablespoon of butter into each muffin cup. The butter melts right away, creating a crispy, flavorful base for the pancakes.
- Pour Batter into Muffin Tin: Quickly pour the blended batter into each muffin cup, filling about 3/4 full to allow room for rising without overflowing.
- Bake the Pancakes: Place the muffin tin back in the oven and bake for 15-20 minutes. The pancakes will puff up significantly and develop a lovely golden brown color on top and edges.
- Serve Hot: Remove from the oven and serve immediately. These mini German pancakes are perfect with syrup, powdered sugar, fresh fruit, or your favorite toppings.
Notes
- Make sure the muffin tin is very hot before adding the batter to help achieve maximum puffiness.
- You can substitute milk with almond or oat milk for a dairy-free version, though texture may slightly vary.
- These pancakes are best served immediately as they deflate upon cooling.
- Feel free to add spices like cinnamon or nutmeg for extra flavor in the batter.
- Butter quantity can be adjusted slightly based on preference for crispiness.
Keywords: Mini German Pancakes, Dutch Baby, Breakfast, Brunch, Baked Pancakes, Easy Pancake Recipe
