Mini German Pancakes Recipe (Easy Puffy Breakfast Pancakes)
These mini German pancakes are light, fluffy, and beautifully puffed with crisp golden edges. Perfect for breakfast, brunch, or special occasions, they’re easy to make and delicious topped with powdered sugar, fresh fruit, or syrup. Fun-sized and irresistibly airy, they’re sure to become a family favorite!
Equipment
- Muffin tin (12-cup)
- Blender or mixing bowl & whisk
- Measuring Cups and Spoons
- Oven mitts
- Spatula
Ingredients
- 2 tbsp butter (for muffin tin)
- 3 large eggs (room temperature)
- ½ cup milk (room temperature)
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: powdered sugar, syrup, fruit, whipped cream, savory cheese
Instructions
- Preheat Oven & Muffin Tin: Place a small pat of butter in each muffin cup. Preheat oven to 425°F (220°C) until butter melts and sizzles.
- Blend Batter: Mix eggs, milk, flour, vanilla, and salt until smooth. A blender works best for lump-free batter.
- Pour Batter: Carefully pour batter into hot, buttered muffin cups, filling each halfway.
- Bake: Bake for 12–15 minutes until puffed and golden brown.
- Cool Slightly: Remove from oven and let sit for 1–2 minutes. Centers will settle into little cups.
- Serve: Add toppings of choice and enjoy immediately.
Notes
- Use room-temperature eggs and milk for better puffing.
- Preheating the muffin tin with butter is crucial for crisp edges.
- Best served fresh—reheat in oven at 350°F (175°C) for 5 minutes if needed.
- Avoid microwaving; pancakes lose texture.
- Gluten-free flour blends can be substituted for all-purpose flour.