Description
Mini German Pancakes are light, puffy, and perfect for breakfast or brunch. These individual Dutch baby-style pancakes are made in a muffin tin and come together quickly with simple ingredients.
Ingredients
Scale
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (divided between muffin cups)
Instructions
- Preheat oven to 400°F and place muffin tin inside to heat.
- Add 1/2 teaspoon of butter into each muffin cup and return pan to oven to melt.
- In a blender, combine eggs, milk, flour, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
- Let the batter rest for 5 minutes.
- Carefully pour batter into each muffin cup, filling halfway.
- Bake for 15-18 minutes or until puffed and golden.
- Remove from oven and allow to cool slightly; they will deflate to form cups.
- Serve warm with toppings like berries, syrup, or lemon curd.
Notes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 140mg
Keywords: Mini German Pancakes, Dutch baby pancakes, breakfast recipes, brunch recipes