Description
Mini German Pancakes are light, puffy, and custardy inside with golden crisp edges. Baked in muffin tins, they form adorable edible cups—perfect for loading with fresh fruit, a dusting of powdered sugar, or a drizzle of syrup. A simple, crowd-pleasing breakfast or brunch recipe that’s as beautiful as it is delicious.
Ingredients
6 large eggs
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
2 tablespoons unsalted butter (for muffin tin)
powdered sugar, for dusting
fresh fruit, such as strawberries, for topping
Instructions
1. Preheat oven to 425°F (220°C). Place 1/4 teaspoon of butter into each cup of a 12-cup muffin tin. Put the tin in the oven to preheat and melt the butter.
2. In a blender, combine eggs, milk, flour, salt, and vanilla extract. Blend until smooth and let rest for 10 minutes.
3. Carefully remove the hot muffin tin from the oven. Quickly pour the batter into each cup, filling them halfway.
4. Bake for 12 to 15 minutes, or until puffed and golden brown.
5. Remove from oven and allow to cool slightly. Pancakes will deflate in the center, creating a perfect space for toppings.
6. Dust with powdered sugar and serve with fresh fruit or maple syrup.
Notes
Resting the batter for at least 10 minutes allows the flour to fully hydrate, which improves texture.
Use room-temperature eggs for the best rise.
Don’t open the oven door while baking—this can cause the pancakes to deflate too early.
Nutrition
- Serving Size: 1 pancake
- Calories: 95
- Sugar: 2g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Mini German Pancakes, Dutch baby muffins, brunch recipes