Looking for a quick, crowd-pleasing breakfast that’s light and airy? These Mini German Pancakes are a Fluffy Brunch Treat, perfect for brunches, special mornings, or weekend treats. Baked in a muffin tin, they puff up beautifully and are finished with a dusting of powdered sugar and a zesty lemon squeeze. Ready in just 20 minutes, Mini German Pancakes are a delightful, easy way to impress your guests or family!
Ingredients for Mini German Pancakes
Here’s what you’ll need for Mini German Pancakes (makes 12, serves 4–6):
- ½ cup all-purpose flour
- ½ cup milk
- 3 large eggs
- 2 tbsp sugar
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
- Fresh lemon wedges, for serving
Equipment
- 12-cup muffin tin
- Blender or mixing bowl with whisk
- Measuring cups and spoons
- Non-stick spray or butter for greasing
- Airtight containers for storage
Ingredient Tips
- Flour: Use all-purpose flour for fluffiness; gluten-free 1:1 blend works for dietary needs.
- Milk: Whole milk yields the best texture; plant-based milk like almond or oat is a good substitute.
- Eggs: Room temperature eggs blend better; set out 30 minutes before use.
- Butter: Melted butter adds richness; cool slightly before adding to batter.
- Lemon Wedges: Fresh lemons enhance the tangy contrast; limes can substitute.
Directions for Mini German Pancakes
Let’s whip up these Mini German Pancakes—a perfect Fluffy Brunch Treat!
Preheat the Oven
I preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin with non-stick spray or butter to ensure easy release.
Blend the Batter
In a blender, I combine ½ cup flour, ½ cup milk, 3 eggs, 2 tbsp sugar, ¼ tsp vanilla extract, ⅛ tsp salt, and 2 tbsp melted butter. I blend until smooth, creating a light batter for this Fluffy Brunch Treat. (Alternatively, I whisk by hand in a bowl until no lumps remain.)
Fill the Muffin Tin
I pour the batter evenly into the muffin tin, filling each cup about halfway to allow room for puffing.
Bake the Pancakes
I bake for 12–15 minutes, until the Mini German Pancakes are puffed up and golden brown around the edges.
Serve
I remove the pancakes from the oven, dust with powdered sugar, and serve immediately with fresh lemon wedges for a zesty kick.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Total Time: 17–20 minutes
- Servings: 4–6 (2–3 pancakes per serving)
- Calories: ~120 kcal per serving (3 pancakes)
- Macros per Serving: 12g carbs, 5g protein, 6g fat, 0.5g fiber
Variations for Mini German Pancakes
Try these twists on Mini German Pancakes:
- Berry Burst: Add ½ cup fresh blueberries or raspberries to the batter before baking for a fruity Fluffy Brunch Treat.
- Spiced Up: Mix ¼ tsp cinnamon or nutmeg into the batter for a warm flavor.
- Sweet Topping: Top with whipped cream or a drizzle of maple syrup, inspired by Layla Cooks’ indulgent desserts.
- Citrus Swap: Use orange or lime wedges instead of lemon for a different citrus note.
- Savory Twist: Skip the sugar and add ¼ cup shredded cheese and herbs for a savory version.
Serving Ideas:
- Pair with Layla Cooks’ Pumpkin Coffee Cake for a cozy brunch spread.
- Serve with Layla Cooks’ fresh fruit salad for a vibrant contrast.
- Offer at gatherings with a mimosa bar for a festive touch.
Storage
I store leftover Mini German Pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for 5 minutes to restore crispness or microwave for 20–30 seconds for a quick option, though the oven is best. To freeze, I cool the pancakes completely, freeze on a baking sheet, then transfer to a freezer-safe container for up to 2 months. I reheat from frozen in a 350°F (175°C) oven for 8–10 minutes, dusting with fresh powdered sugar before serving.
Serving Tips
- Presentation: Serve Mini German Pancakes on a platter with a generous dusting of powdered sugar for a stunning look.
- Garnish: Add a sprinkle of lemon zest or fresh berries for color.
- Pairing: Enjoy with coffee, tea, or Layla Cooks’ citrus spritzer to complement this Fluffy Brunch Treat.
- Portion Size: 2–3 pancakes per person for breakfast; more for a hearty brunch.
- Occasions: Perfect for brunches, holiday mornings, or casual gatherings.
FAQs About Mini German Pancakes
Here are answers to some common questions about Mini German Pancakes:
Can I make the batter ahead of time?
Yes, I can easily make the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it.
How can I prevent the mini pancakes from sticking to the muffin tin?
Make sure to grease the muffin tin generously with non-stick spray or butter. This helps them come out easily once baked.
Can I use a regular pancake pan instead of a muffin tin?
While a muffin tin gives these pancakes their signature puffy shape, you can also bake them on a greased baking sheet. They’ll still be delicious, but they won’t have the mini muffin shape.
Can I use almond milk or another dairy-free option?
Yes, almond milk or any other dairy-free milk should work well as a substitute for regular milk. The pancakes will still be fluffy and tasty.
Can I freeze these mini pancakes?
Yes, I can freeze them! Simply let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. To reheat, pop them in the toaster or oven.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free Mini German Pancakes version.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
These Mini German Pancakes are the perfect quick breakfast or brunch option. With their fluffy, airy texture and easy preparation, they’re a fun and delicious treat for any occasion. Whether I’m serving them for a family breakfast or a weekend brunch with friends, these mini pancakes never fail to impress. I love how versatile the recipe is, and the light lemony touch makes them truly unforgettable.
Mini German Pancakes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter melted
- Powdered sugar for dusting
- Fresh lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a muffin tin with non-stick spray or butter.
- In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
- Pour the batter evenly into the muffin tin, filling each cup about halfway.
- Place the muffin tin in the oven and bake for 12-15 minutes, or until the pancakes puff up and turn golden brown on the edges.
- Remove the mini pancakes from the oven and dust with powdered sugar. Serve immediately with fresh lemon wedges for a tangy kick.
Notes
- If I want to mix things up, there are plenty of variations I can try! Add a handful of fresh berries (like blueberries or raspberries) to the batter before baking for a burst of fruit.
- Sprinkle a bit of cinnamon or nutmeg into the batter for a warm, spiced flavor.
Top with whipped cream or a drizzle of maple syrup for extra indulgence. - Swap out the lemon wedges for fresh orange or lime slices for a different citrus twist.
- If I have any leftover mini German pancakes, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 5 minutes or until warm. I can also reheat them in the microwave for about 20-30 seconds per pancake if I’m in a rush.
- Yes, I can freeze them! Simply let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. To reheat, pop them in the toaster or oven.
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