Mini German Pancakes

Why You’ll Love This Recipe

I like this recipe because it feels special while still being quick and easy. The batter comes together in minutes, and the oven does all the work. The mini size makes them perfect for individual servings—no cutting or portioning needed. They’re lightly sweet, perfectly fluffy, and endlessly customizable with different toppings. Plus, they’re just plain fun to watch puff up while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Kosher salt

• Ground cinnamon

• Milk

• Eggs

• Vanilla extract

• Unsalted butter, melted

• Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream

Directions

1. I preheat the oven to 400°F and lightly grease a standard muffin tin.

2. In a medium bowl, I whisk together the flour, salt, and cinnamon.

3. In another bowl, I whisk the milk, eggs, and vanilla until smooth.

4. I pour the wet ingredients into the dry ingredients and whisk until just combined—no overmixing.

5. I divide the melted butter evenly among the muffin cups, then pour the batter on top, filling each cup about halfway.

6. I bake for 12–15 minutes, until the pancakes are puffed and golden around the edges.

7. I serve them immediately with powdered sugar, syrup, or fruit.

Servings and timing

This recipe makes about 12 mini pancakes (1 standard muffin tin).
Prep time is about 10 minutes, and bake time is 12–15 minutes, for a total time of roughly 25 minutes.

Variations

• I swap cinnamon for nutmeg or pumpkin pie spice for a seasonal flavor.

• Adding a handful of mini chocolate chips to the batter makes them dessert-worthy.

• For a citrus twist, I add lemon zest to the batter and top with lemon curd.

• I sometimes make them savory by skipping the cinnamon and adding shredded cheese and herbs.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days.
To reheat, I place them in a 300°F oven for 5 minutes or microwave them for about 15 seconds. They can also be frozen for up to 2 months—I thaw overnight in the fridge before warming.

FAQs

Why did my mini pancakes deflate after baking?

It’s normal for German pancakes to puff dramatically in the oven and settle as they cool. They’ll still taste delicious and maintain a tender texture.

Can I make these ahead of time?

Yes, I can bake them ahead and store them, but they’re best enjoyed fresh from the oven for maximum puffiness.

Do I need to preheat the muffin tin?

Preheating the pan with butter helps the pancakes rise quickly and develop crisp edges, so I always recommend it.

Can I make them gluten-free?

Yes, I use a gluten-free all-purpose flour blend in place of regular flour, and they turn out great.

What’s the best milk to use?

I usually use whole milk for richness, but any milk—dairy or non-dairy—works well in this recipe.

Conclusion

These mini German pancakes are light, fluffy, and full of charm. I love making them for family breakfasts or brunch gatherings because they’re quick, impressive, and endlessly adaptable. Whether I serve them sweet or savory, they never fail to bring smiles to the table.

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