Mini German Pancakes Recipe
These Mini German Pancakes are light, fluffy, and perfectly portioned for individual servings. Made with a simple batter of eggs, milk, and flour, they puff up beautifully in the oven with a crisp edge and a tender center. Enhanced with a hint of vanilla and buttery richness, these pancakes make an elegant yet easy breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 8 mini pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Batter
- 1 1/4 cups (295ml) milk
- 6 large eggs
- 1 1/4 cups (117g) all-purpose flour, plus more for pans
- Scant 1/2 tsp salt
- 1 1/2 tsp vanilla extract
Butter
- 4 1/2 Tbsp (70g) unsalted butter, melted, divided
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it's hot enough to produce the classic puff of the German pancakes.
- Prepare the batter: In a large mixing bowl, whisk together the milk and eggs until well combined. Gradually add the flour, salt, and vanilla extract, whisking continuously until the batter is completely smooth and free of lumps.
- Butter the pans: Lightly flour the mini pancake pans or muffin tins and brush the insides with melted butter, reserving some butter for later.
- Pour batter into pans: Distribute the batter evenly among the prepared pans, filling each about two-thirds full to allow room for the pancakes to puff and rise.
- Bake the pancakes: Place the pans in the preheated oven and bake for 15 to 18 minutes until the pancakes are puffed, golden at the edges, and set in the center.
- Finish with butter: As soon as the pancakes come out of the oven, brush each one with the remaining melted butter to add flavor and keep them moist.
- Serve immediately: These mini German pancakes are best enjoyed warm, straight from the oven, with suggested toppings such as powdered sugar, fresh fruit, maple syrup, or lemon wedges.
Notes
- For best results, do not open the oven door during baking to prevent the pancakes from deflating.
- You can substitute whole milk with any milk alternative, though it may slightly affect texture.
- Ensure the batter is lump-free for the fluffiest pancakes by sifting the flour before mixing.
- If you do not have mini pancake tins, a large sheet pan lined with parchment can also be used for a single large German pancake.
- Leftover pancakes can be reheated in a toaster or oven, but will not retain their puffiness.
Find it online: https://recipethrive.com/mini-german-pancakes-recipe/
