Mini German Pancakes: Heavenly Fluff for Breakfast Bliss

Mini German Pancakes are a versatile and delicious breakfast option that rise to golden perfection.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 pancakes

Course: Breakfast

Cuisine: German

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Provide structure and lift; use larger eggs for best results.
1 cup Milk Adds moisture; substitute with unsweetened non-dairy milk if desired.
1 cup All-Purpose Flour For gluten-free, swap with a 1:1 gluten-free baking blend.
1 tablespoon Granulated Sugar Sweetens the pancakes; can replace with brown sugar.
1 pinch Salt Enhances flavor.
1 teaspoon Vanilla Extract Opt for pure vanilla for better flavor.

For Baking

2 tablespoons Unsalted Butter Used for greasing the muffin tin.

For Serving

1 cup Powdered Sugar Dust on top before serving.

Equipment

muffin tin
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 220°C (425°F) and grease the muffin tin with unsalted butter.
In a mixing bowl, whisk together the eggs, milk, flour, sugar, salt, and vanilla extract until smooth.
Carefully fill each muffin cup about three-quarters full.
Bake for 12-15 minutes until puffed and golden brown.
Dust with powdered sugar and serve immediately.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 0.6mg

Notes

Serve fresh from the oven for the best texture; they deflate quickly if left to cool.

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