Description
Mini German Pancakes are light, custardy breakfast puffs baked in a muffin tin for perfectly portioned bites. This easy oven pancake recipe is perfect for brunch, with simple ingredients like eggs, milk, and flour. Serve sweet or savory and customize with your favorite toppings. A must-try for fans of Dutch baby pancakes.
Ingredients
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Instructions
1. Preheat the oven to 425°F and place 1/2 teaspoon butter in each of the 12 muffin cups. Set the tin in the oven to heat while it preheats.
2. In a blender, combine eggs, milk, flour, salt, and vanilla extract. Blend until smooth and frothy.
3. Carefully remove the hot muffin tin from the oven. Immediately pour the batter into each muffin cup, filling about halfway.
4. Bake for 12 to 15 minutes, or until puffed and golden brown around the edges.
5. Serve immediately with desired toppings. Pancakes will deflate slightly as they cool.
Notes
Use whole milk for the fluffiest texture.
Serve immediately for crisp edges and soft centers.
To reheat, use a toaster oven or standard oven for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-inspired
Nutrition
- Serving Size: 3 mini pancakes
- Calories: 160
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg