The Mini German Pancakes Recipe is your ticket to a delightful breakfast or brunch treat that’s incredibly easy to whip up. This recipe is perfect for busy mornings or when you crave a special, yet fuss-free, baked indulgence reminiscent of classic puffy pancakes but in a charming, bite-sized form.
Key Ingredients for Mini German Pancakes
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup milk (whole milk is recommended for richness)
- 4 large eggs
- ¼ cup unsalted butter, melted, plus extra for greasing
How to Make Mini German Pancakes
Prepare to be delighted by how simple, yet utterly satisfying, these Mini German Pancakes are! In under 30 minutes, you can create fluffy, golden-brown delights with minimal effort. Their light, airy texture and rich, buttery flavor make them a perfect canvas for your favorite toppings.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin with butter. Make sure to get into all the nooks and crannies, as this prevents sticking and helps create those beautiful golden edges.
Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures that the salt is evenly distributed throughout the batter.
Whisk Wet Ingredients: In a separate, larger bowl, whisk the four large eggs until they are lightly beaten and slightly frothy.
Combine Wet and Dry: Gradually add the milk to the beaten eggs, whisking continuously. Then, slowly pour in the melted butter, whisking until everything is just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and can even contribute to a tender texture.
Incorporate to Form Batter: Add the dry ingredients (flour and salt mixture) to the wet ingredients. Whisk gently until a smooth batter forms. Again, avoid overmixing. The batter should be pourable but not too thin.
Fill Muffin Cups: Carefully pour the batter into the prepared muffin cups, filling each one about two-thirds of the way full. You can use a ladle or a measuring cup for ease and consistency.
Bake to Perfection: Place the filled muffin tin in the preheated oven. Bake for 12 to 15 minutes, or until the mini German pancakes are puffed up, golden brown around the edges, and set in the center. They will look wonderfully dramatic as they rise.
Serve Immediately: Once baked, remove the muffin tin from the oven. Let them cool in the tin for just a minute or two – they’re best served immediately while they’re still warm and puffy.
Why You’ll Love This Mini German Pancakes
You’ll absolutely adore these Mini German Pancakes for their ethereal puffiness and delightful, melt-in-your-mouth texture. Unlike traditional pancakes that can be time-consuming and require flipping, these bake effortlessly in a muffin tin, making them significantly more cost-effective and less labor-intensive than whipping up a large batch from scratch. The subtle, buttery flavor serves as a perfect base for a symphony of toppings, from a dusting of powdered sugar and a squeeze of fresh lemon to a dollop of whipped cream or a handful of fresh berries.
Imagine waking up to a breakfast that feels gourmet but is surprisingly simple to achieve – that’s the magic of these mini wonders. If you’re a fan of Dutch baby pancakes but crave something more manageable and perfect for portion control, these are your answer. They’re a delightful way to impress your family or treat yourself without enduring complicated cooking techniques. Give these Mini German Pancakes a try this weekend; they’re guaranteed to become a new breakfast favorite!
Storing and Reheating Tips
Storing:
Allow the Mini German Pancakes to cool completely before storing. Once cooled, place them in an airtight container lined with parchment paper to prevent them from sticking together. Store in the refrigerator for up to 3-4 days. For longer storage, you can freeze them. Place cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be kept frozen for up to 2 months.
Reheating:
To reheat fresh or thawed Mini German Pancakes, the best methods are:
- Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and warm for 5-7 minutes, or until heated through and slightly re-puffed. This method helps retain their delightful texture.
- Toaster Oven: Similar to a conventional oven, use a baking sheet and warm for 5-7 minutes.
- Microwave (quick option): While this is the fastest method, it can sometimes make them a bit softer. Heat on medium power for 30-60 seconds, checking for warmth.
Final Thoughts
This Mini German Pancakes Recipe offers a simple yet incredibly rewarding baking experience. They’re a charming and delicious way to elevate your breakfast or brunch, so go ahead and give them a try! You’ll be delighted by how easy they are to make and how quickly they disappear.
Mini German Pancakes Recipe
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin with butter. Make sure to get into all the nooks and crannies, as this prevents sticking and helps create those beautiful golden edges.¼ cup unsalted butter
- In a medium mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures that the salt is evenly distributed throughout the batter.1 ½ cups all-purpose flour, ½ teaspoon salt
- In a separate, larger bowl, whisk the four large eggs until they are lightly beaten and slightly frothy.4 large eggs
- Gradually add the milk to the beaten eggs, whisking continuously. Then, slowly pour in the melted butter, whisking until everything is just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and can even contribute to a tender texture.½ cup milk, 4 large eggs, ¼ cup unsalted butter
- Add the dry ingredients (flour and salt mixture) to the wet ingredients. Whisk gently until a smooth batter forms. Again, avoid overmixing. The batter should be pourable but not too thin.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup milk, 4 large eggs, ¼ cup unsalted butter
- Carefully pour the batter into the prepared muffin cups, filling each one about two-thirds of the way full. You can use a ladle or a measuring cup for ease and consistency.
- Place the filled muffin tin in the preheated oven. Bake for 12 to 15 minutes, or until the mini German pancakes are puffed up, golden brown around the edges, and set in the center. They will look wonderfully dramatic as they rise.
- Once baked, remove the muffin tin from the oven. Let them cool in the tin for just a minute or two – they’re best served immediately while they’re still warm and puffy.