Mini German Pancakes
Mini German Pancakes are light, golden, and irresistibly fluffy individual oven-baked pancakes with a tender, custardy center and crisp edges. Perfect for breakfast, brunch, or dessert, they can be topped with powdered sugar, syrup, fresh berries, or whipped cream for a beautiful and delicious treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini pancakes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1 cup milk
4 large eggs
1 tsp vanilla extract
4 tbsp unsalted butter, melted
Optional Toppings:
Powdered sugar
Maple syrup
Fresh berries
Whipped cream
Instructions
Preheat oven to 400°F (200°C) and lightly grease a standard muffin tin.
In a medium bowl, whisk together flour, salt, and cinnamon.
In another bowl, whisk together milk, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients and whisk until just combined.
Divide melted butter evenly among muffin cups.
Pour batter into muffin cups, filling each about halfway.
Bake for 12–15 minutes, until puffed and golden at the edges.
Serve immediately with desired toppings.
Notes
Swap cinnamon for nutmeg or pumpkin pie spice for seasonal variations.
Add lemon zest to the batter for a bright, citrusy twist.
For a savory version, omit cinnamon and add shredded cheese and herbs.
Best enjoyed fresh from the oven, as they will naturally deflate slightly upon cooling.
Nutrition
- Serving Size: 1 mini pancake
- Calories: 95
- Sugar: 2g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://juliameals.com/mini-german-pancakes/
