Mini German Pancakes

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There’s something magical about watching Mini German Pancakes puff up dramatically in the oven. The way they balloon and curl around the edges makes them not just delicious but a delight to behold. I love baking these for brunches or slow weekend mornings, and they always bring a bit of theater to the kitchen. What’s even better? They come together so quickly and require only basic ingredients most of us have on hand.

These golden, buttery little cups are lightly crisp on the edges, soft in the center, and perfect for loading up with fresh fruit, syrup, powdered sugar, or even something savory. Whether I’m cooking for my family or entertaining guests, they never fail to get compliments—and requests for the recipe. If you’ve never made them before, get ready to fall in love with this easy and charming breakfast treat.

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Why You’ll Love This Mini German Pancakes Recipe

Mini German Pancakes are incredibly easy to make and look much fancier than they actually are. They require no rising time, no complicated steps, and they bake up beautifully in a muffin tin. They’re perfect for feeding a crowd, and because they’re made individually, they’re easy to portion and customize with toppings. Plus, they’re versatile—lightly sweet, yet neutral enough to go savory if you’re feeling adventurous.

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What Kind of Muffin Tin Should I Use?

A standard non-stick 12-cup muffin tin works perfectly for this recipe. You don’t need anything fancy—just make sure to grease each cup well with butter or cooking spray to prevent sticking. You can also use a silicone muffin tray if you have one, which makes releasing the pancakes even easier.

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Options for Substitutions

If you’re dairy-free, swap the milk with any plant-based alternative like almond or oat milk. You can also use coconut oil or vegan butter instead of traditional butter. For a gluten-free version, a good 1-to-1 gluten-free flour blend will work well. Want to cut back on sugar? Skip the powdered sugar on top and go for fresh fruit or a dollop of Greek yogurt instead. These pancakes are forgiving and flexible, so you can tweak them to fit your needs.

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Ingredients for Mini German Pancakes Recipe

• Eggs – Essential for structure and puffiness. The eggs act as the leavening agent in this recipe.
• Milk – Provides moisture and helps create a silky, custardy interior.
• All-purpose flour – The backbone of the batter; gives it substance and texture.
• Salt – A small pinch brings out the flavors and balances the sweetness.
• Vanilla extract – Adds warmth and a subtle sweetness.
• Butter – Used to grease the muffin tin and add rich, golden flavor to the pancake edges.
• Powdered sugar (for topping) – Adds a touch of sweetness and visual appeal.

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Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature is key to getting the signature puff in your pancakes. While it heats, place your muffin tin inside so it gets hot too.

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Step 2: Blend the Batter

In a blender, combine 6 large eggs, 1 cup of milk, 1 cup of flour, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Blend until completely smooth and frothy, about 20–30 seconds. Let the batter sit for a few minutes to settle.

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Step 3: Grease the Muffin Tin

Remove the hot muffin tin from the oven. Drop about 1/2 teaspoon of butter into each cup and let it melt, swirling it around if needed to coat the bottom and sides well.

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Step 4: Pour the Batter

Quickly pour the batter evenly into the buttered muffin cups, filling each about halfway. The hot pan and melted butter help the batter start cooking immediately, creating that puffy rise.

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Step 5: Bake Until Puffy and Golden

Bake in the preheated oven for 13–15 minutes. The pancakes will puff up dramatically and then settle slightly once out of the oven. Don’t open the oven door during baking to avoid collapsing.

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Step 6: Top and Serve

Let them cool slightly, then dust with powdered sugar. Serve with fruit, maple syrup, or jam. They’re best enjoyed warm right out of the oven.

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How Long to Prepare the Mini German Pancakes Recipe

Prep Time: Preparing the batter and preheating the oven takes about 10 minutes. If you’re using a blender, this goes even faster. Greasing the muffin tin and pouring the batter is quick and easy once everything is in place.

Bake Time: These pancakes bake in just 13–15 minutes. They puff up beautifully in the oven and are ready when golden brown around the edges. Total time from start to finish is under 30 minutes, making this a quick breakfast option.

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Tips for Perfect Mini German Pancakes

• Use room temperature ingredients for the best rise and texture.
• Let the batter rest for a few minutes before pouring it to reduce air bubbles and create a smoother consistency.
• Preheat the muffin tin for a better puff.
• Don’t overfill the muffin cups; halfway full is ideal.
• Serve immediately—these are best fresh and hot out of the oven.

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Watch Out for These Mistakes While Cooking

• Opening the oven door: Resist the urge to peek. Sudden temperature changes can cause the pancakes to deflate.
• Skipping the preheat: If the muffin tin isn’t hot, the pancakes won’t puff correctly.
• Not enough butter: This can lead to sticking and pale bottoms. Make sure each cup is fully coated.
• Overfilling the cups: This can cause overflow and uneven cooking.
• Blending too long: Over-blending can create too many bubbles and a tough texture.

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What to Serve With Mini German Pancakes?

1. Fresh Berries

Strawberries, blueberries, or raspberries are perfect companions. Their tartness balances the sweet pancake base.

2. Maple Syrup

Classic and comforting—drizzle it over the top for a rich, sticky finish.

3. Lemon Curd

Adds a tangy punch that elevates the flavor profile.

4. Whipped Cream

Light and airy, it adds a touch of indulgence.

5. Crispy Bacon or Sausage

For a savory-sweet contrast that rounds out breakfast beautifully.

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Storage Instructions

Refrigerator: Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or regular oven to bring back the crispiness.

Freezer: These freeze surprisingly well. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat from frozen at 350°F for about 10 minutes.

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Estimated Nutrition (per pancake)

• Calories: 70
• Fat: 4g
• Saturated Fat: 2g
• Carbohydrates: 6g
• Sugar: 1g
• Protein: 3g
• Fiber: 0g
• Sodium: 60mg

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Frequently Asked Questions

How do I make them dairy-free?

Use almond milk or oat milk in place of regular milk, and replace butter with coconut oil or a vegan butter alternative.

Can I make the batter ahead of time?

Yes! You can blend the batter the night before and store it in the fridge. Just give it a good stir before using.

Why didn’t my pancakes puff up?

This could be due to a cold pan, opening the oven door too early, or not preheating the oven properly.

Can I add fillings?

Absolutely. Try adding a few chocolate chips or a thin apple slice at the bottom of each muffin cup before baking.

Are these pancakes sweet?

They’re lightly sweet on their own, but they shine with sweet toppings like fruit, syrup, or powdered sugar.

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Conclusion

Mini German Pancakes are a breakfast favorite that never gets old. Light, fluffy, and crisp around the edges, they’re a joy to make and even more fun to eat. Whether you serve them sweet or savory, they’re guaranteed to impress with minimal effort. With simple ingredients and a short cooking time, these mini treats are a perfect go-to for both everyday breakfasts and special occasions.

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