Mini German Pancakes

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These Mini German Pancakes are delightfully light and airy with crispy golden edges and a soft custardy center. Baked in muffin tins, they puff up dramatically in the oven and then gently settle as they cool, creating the perfect little pockets for your favorite toppings—whether it’s fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup.

Perfect for breakfast, brunch, or even dessert, these mini pancakes are as fun to eat as they are to make. They come together with just a handful of pantry staples and make a gorgeous presentation straight from the oven. Best of all, they can be customized for each person’s preference, which makes them a hit for family gatherings or entertaining.

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What Kind of Muffin Pan Should I Use?

A standard nonstick muffin tin works best for these Mini German Pancakes. The nonstick surface helps them rise and release beautifully without tearing. You can also use silicone muffin molds, but metal pans generally give better browning and texture.

Make sure to preheat the pan with butter before adding the batter—this is key to getting that puffed-up, golden finish on each pancake.

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Ingredients for the Mini German Pancakes

Eggs: The heart of the batter, eggs provide the signature rise and custardy texture. Use room-temperature eggs for best results.

Milk: Whole milk is ideal for richness, but 2% will also work. It helps create the smooth, pourable batter.

All-Purpose Flour: The main dry ingredient that gives the pancakes their structure. Sift it for a lump-free batter.

Butter: Melted butter is added to the hot muffin tins to help create that crispy bottom and prevent sticking.

Salt: Just a pinch brings balance and enhances the flavor.

Vanilla Extract: Optional, but it adds a warm aromatic depth that pairs perfectly with sweet toppings.

Powdered Sugar: For dusting on top after baking. It makes them look bakery-ready.

Fresh Fruit (like strawberries): These are the perfect topping to nestle in the sunken center of each pancake.

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How To Make the Mini German Pancakes

Step 1: Preheat and Prep the Muffin Tin

Preheat your oven to 425°F (220°C). Place a small piece of butter into each muffin cup and place the tin in the oven while it preheats. This ensures the butter melts and the cups are hot when the batter is poured in.

Step 2: Blend the Batter

In a blender, combine the eggs, milk, flour, salt, and vanilla extract (if using). Blend until the batter is smooth and free of lumps. Let it rest for about 10 minutes to allow the flour to fully hydrate.

Step 3: Fill and Bake

Carefully remove the hot muffin tin from the oven. Immediately pour the batter into the buttered cups, filling each about halfway. Return to the oven and bake for 12-15 minutes, or until the pancakes are puffed and golden.

Step 4: Cool and Decorate

Remove the muffin tin and let the pancakes cool slightly. They will deflate a bit in the center—that’s perfect! Dust with powdered sugar and top with fresh berries or syrup as desired.

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Serving and Storing Mini German Pancakes

These mini pancakes are best served warm right out of the oven while their centers are still soft and their edges crisp. Top with powdered sugar, maple syrup, whipped cream, or fresh fruit for a stunning presentation.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or at 300°F for 5–7 minutes to regain their texture.

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Frequently Asked Questions

How do I prevent them from sticking?

Make sure your muffin tin is well-buttered and preheated before pouring in the batter. Nonstick pans are ideal for this recipe.

Can I make these ahead of time?

They’re best fresh, but you can make them a few hours ahead and reheat in the oven before serving. Avoid microwaving, as it softens the texture.

Can I make them dairy-free?

Yes! Use plant-based milk and a vegan butter alternative. The texture may vary slightly but they still puff beautifully.

Why did my pancakes not puff up?

Make sure the muffin tin is hot when you pour in the batter and that your oven is fully preheated. Also, don’t open the oven door while baking.

Can I freeze them?

Absolutely. Let them cool completely, then freeze in a single layer. Reheat from frozen in a 350°F oven until warmed through.

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Want More Pancake & Brunch Ideas?

If you love these Mini German Pancakes, you’ll probably enjoy these other cozy, family-friendly breakfast treats:

• Strawberry Cheesecake Banana Pudding for a no-bake creamy brunch dessert.
• Lemon Oatmeal No-Bake Cookies if you’re in the mood for something zesty and simple.
• Oreo Stuffed Cinnamon Rolls for an indulgent twist on a classic.
• Strawberry Cheesecake Cupcakes for another fun single-serve favorite.
• Blueberry Swirl Yogurt Bites if you want fruity freshness with every bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast or brunch board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you top with strawberries, powdered sugar, or something totally unexpected?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more daily food inspiration, check out my Pinterest: Life with Nina

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