Description
Delicate, airy mini German pancakes with a custard-like center and crispy, caramelized edges. These easy-to-make treats are perfect for busy weeknights or lazy Saturday mornings.
Ingredients
Scale
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: powdered sugar, fresh berries, maple syrup, whipped cream
Instructions
- Preheat oven to 425°F (220°C). Generously brush each cup of a 12-cup mini muffin tin with melted butter.
- In a medium mixing bowl, whisk together the flour and salt to remove clumps.
- In a separate bowl or large measuring cup, whisk the eggs, milk, melted butter, and vanilla extract until frothy and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are okay.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes without opening the oven door for the first 10 minutes. Pancakes are done when puffed, golden brown, and edges are crisp.
- Let cool for 1-2 minutes, then gently loosen edges and transfer to a plate. Dust with powdered sugar and serve immediately.
Notes
Do not open the oven door for the first 10 minutes to prevent deflation. Serve immediately for best texture as they deflate slightly upon cooling. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use oat milk and plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: German
Nutrition
- Serving Size: 1 mini pancake
- Calories: 120
- Sugar: 3
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 4
Keywords: German pancakes, mini pancakes, breakfast recipe, easy breakfast, fluffy pancakes, brunch ideas, kid-friendly breakfast