Make breakfast the highlight of your day with this simple and delicious Mini German Pancakes Recipe. These bite-sized treats are whipped up quickly in a blender and baked to golden perfection in just 10 minutes, making them ideal for both hectic weekdays and relaxed family brunches.
Table of Contents
Why You Will Love This Mini German Pancakes Recipe
This Mini German Pancakes Recipe is a game-changer for anyone who loves traditional Dutch babies but wants something more portable and fun. By using a mini muffin pan, each pancake develops a delightful crusty edge while remaining incredibly fluffy in the center. Because the batter is prepared entirely in a blender, cleanup is a breeze with no messy mixing bowls to scrub. It is a perfect shelf-cooking meal because it relies on basic staples like eggs, milk, and flour that you likely already have in your kitchen.
Ingredients
- 6 large eggs
- 1 cup milk
- ½ tsp vanilla extract
- 1 cup (5 oz) all-purpose flour (white or wheat)
- ¼ tsp salt
- Cooking spray (for the pan)
Step-by-Step Instructions
- Preheat your oven to 400°F.
- Place a mini muffin pan inside the oven to get hot for about 10 minutes while you prepare the batter.
- In a blender, combine the eggs, milk, and vanilla extract. Blend on low speed for 10-20 seconds until the mixture is completely smooth.
- Add the flour and salt to the blender. Pulse or blend until the dry ingredients are just combined; be careful not to overmix.
- Carefully remove the hot mini muffin pan from the oven and spray each cup thoroughly with cooking spray.
- Quickly pour the batter into the cups, filling each one about halfway full.
- Bake immediately for 8-10 minutes, or until the pancakes have puffed up and are lightly browned.
- Remove the pan from the oven and dump the pancakes out onto a clean kitchen towel while they are still warm. Keep them covered to retain heat until you are ready to serve.
- Top with your favorite sweet or savory additions and enjoy!
Expert Tips for Success
The secret to a great Mini German Pancakes Recipe is the temperature of the pan. Ensuring the mini muffin tin is preheated in the oven before adding the batter helps the pancakes “climb” the sides of the tin, creating that iconic puffed shape. Additionally, make sure your eggs and milk are at room temperature if possible, as this helps the batter emulsify better in the blender, leading to a higher rise.
Variations and Substitutions
While the classic Mini German Pancakes Recipe uses all-purpose white flour, you can easily substitute whole wheat flour for a heartier, nuttier flavor. If you want a citrus twist, add a teaspoon of lemon zest to the batter. For those who prefer a sweeter base, a tablespoon of granulated sugar can be added to the blender, though most people prefer to save the sweetness for the toppings.
Serving Suggestions
These pancake bites are incredibly versatile and act as a blank canvas for your favorite flavors. Here are some popular ways to serve them:
- Homemade Buttermilk Syrup: The absolute gold standard for German pancakes.
- Fresh Fruit: Sliced strawberries, blueberries, or bananas.
- Sweet Spreads: Nutella, peanut butter, or fruit preserves.
- Creamy Toppings: A dollop of Greek yogurt or fresh whipped cream.
- Savory Crunch: Crispy bacon crumbles and a drizzle of maple syrup.
Storage, Freezing, and Reheating
If you have leftovers from your Mini German Pancakes Recipe, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the microwave for 10-15 seconds until warmed through. For longer storage, you can freeze these pancakes in a single layer on a baking sheet before transferring them to a freezer-safe bag. Reheat frozen pancakes in a 350°F oven for 5 minutes or until hot.
Nutrition Information
| Metric | Amount Per Serving (Approx. 6 servings) |
|---|---|
| Calories | 175 kcal |
| Total Fat | 6g |
| Cholesterol | 185mg |
| Sodium | 160mg |
| Total Carbohydrates | 20g |
| Protein | 9g |
Mini German Pancakes Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Place a mini muffin pan inside the oven to get hot for about 10 minutes while you prepare the batter.
- In a blender, combine the eggs, milk, and vanilla extract. Blend on low speed for 10-20 seconds until the mixture is completely smooth.
- Add the flour and salt to the blender. Pulse or blend until the dry ingredients are just combined; be careful not to overmix.
- Carefully remove the hot mini muffin pan from the oven and spray each cup thoroughly with cooking spray.
- Quickly pour the batter into the cups, filling each one about halfway full.
- Bake immediately for 8-10 minutes, or until the pancakes have puffed up and are lightly browned.
- Remove the pan from the oven and dump the pancakes out onto a clean kitchen towel while they are still warm. Keep them covered to retain heat until you are ready to serve.
- Top with your favorite sweet or savory additions and enjoy!
Notes
Frequently Asked Questions
Why did my mini German pancakes deflate?
It is completely normal for German pancakes to deflate slightly once they hit the cool air outside the oven. To minimize this, ensure your oven is fully preheated and avoid opening the oven door during the baking process.
Can I use a regular muffin tin instead of a mini one?
Yes, you can use a standard muffin tin. You will likely need to increase the baking time by 3-5 minutes. The edges may not be as crisp as the mini version, but they will still be delicious.
Is the batter supposed to be thin?
Yes, the batter for this Mini German Pancakes Recipe should be quite thin and liquid, similar to crepe batter. This consistency allows the steam to build up quickly, which is what causes the pancakes to puff up so dramatically.