Mini German Pancakes

Mini German Pancakes

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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!

Mini German Pancakes

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.

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Mini German Pancakes

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

Mini German Pancakes

Fluffy, airy, and perfectly baked, these mini German pancakes are a delightful twist on the classic. Whether for a brunch gathering or a special breakfast treat, they’re sure to impress. With a simple batter and just a few minutes in the oven, these mini pancakes are light, flavorful, and topped with powdered sugar and fresh lemon wedges for an extra burst of brightness.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine German
Servings 12 mini pancakes
Calories 90 kcal

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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Keyword Vegetarian

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