Name: Mini German Pancakes Fluffy Baked Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: German
Ingredients: 3 large eggs, at room temperature; 160 ml whole milk, at room temperature; 85 g all-purpose flour, sifted; 13 g granulated sugar; 1 g salt; 5 ml vanilla extract; 28 g unsalted butter, divided into 12 pieces

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Introduction

Mini German pancakes are light, fluffy, and baked to golden perfection in a muffin tin. These individual-sized treats make a delightful breakfast or brunch option that’s both easy to prepare and impressive to serve.

The image shows several small round cakes with a golden brown top and creamy yellow center, placed closely together on a plate. Each cake has a lightly browned crust around the edges and is dusted with white powdered sugar on top. The texture looks soft and slightly moist in the center with a firmer, crispier outer layer. The plate is white, sitting on a white marbled surface, and the cakes fill the frame closely, showing their detailed texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs, at room temperature
160 ml whole milk, at room temperature
85 g all-purpose flour, sifted
13 g granulated sugar
1 g salt
5 ml vanilla extract
28 g unsalted butter, divided into 12 pieces

Instructions

Step 1: Preheat the oven to 220°C (428°F). Place a 12-cup muffin tin in the oven to heat while you prepare the batter.
Step 2: In a large mixing bowl, whisk the eggs vigorously until fully blended. Add the milk and vanilla extract, and whisk until smooth.
Step 3: Add the sifted flour, granulated sugar, and salt to the bowl. Whisk everything together until the batter is smooth and free of lumps.
Step 4: Let the batter rest at room temperature for 10 minutes to improve texture.
Step 5: Carefully remove the preheated muffin tin from the oven. Place one piece of butter into each muffin cup and allow it to melt completely.
Step 6: Evenly distribute the rested batter among the 12 muffin cups over the melted butter. Bake for 16–18 minutes, or until the pancakes are puffed and golden brown.
Step 7: Serve the mini German pancakes immediately while hot, topped with syrup, fresh fruit, or a dusting of powdered sugar, according to your preference.

Tips & Variations

Resting the batter allows the flour to fully hydrate, yielding fluffier pancakes.
Use room temperature eggs and milk to help the batter blend smoothly and rise well.
Try adding a pinch of cinnamon or lemon zest to the batter for a subtle flavor twist.
For a dairy-free version, substitute the whole milk with almond or oat milk and use a plant-based butter alternative.

Storage

Store leftover mini German pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or regular oven at 160°C (320°F) for 5-7 minutes to retain their crisp edges. Avoid microwaving to prevent sogginess.

How to Serve

A close-up image of eight small round pastries arranged on a white marbled surface. Each pastry has a golden-brown crust that is firm and slightly puffy, with a creamy yellow filling in the center that looks smooth and soft. The tops of the pastries are lightly dusted with white powdered sugar, adding a delicate touch. The pastries are tightly packed together, showing their uniform size and shape, with some edges slightly darker from baking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before baking for optimal rise and texture. If needed, you can make it up to 1 hour ahead and keep it covered at room temperature.

Can I use a regular skillet instead of a muffin tin?

While traditional German pancakes are often baked in a skillet, this mini version is designed for muffin tins to create individual portions with puffed edges. For a larger pancake, use an oven-safe skillet and adjust baking time accordingly.