Name: Mini German Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 large eggs; 1 cup milk; 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 tablespoons unsalted butter (melted, plus extra for greasing if needed); Powdered sugar (for serving (optional)); Fresh berries (lemon wedges, jam, or maple syrup, for serving (optional))

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These mini German pancakes are my go-to when I want that classic puffy, golden “German pancakes” magic… but in cute, grab-and-go little bites. They bake up tall around the edges, soft in the middle, and they’re perfect for a good morning breakfast with kids because everyone can top their own.

If you love homemade pancakes but want something easier than flipping at the stove, this German pancakes easy version is going to make your morning feel like a treat.

Why You’ll Love Mini German Pancakes

Mini German pancakes are everything we love about classic German pancakes puffy edges, custardy centers, and buttery flavor just made extra fun in mini form. They feel a little special (almost like a breakfast “dinner” moment), but the batter is blender-easy and the oven does the work. German pancakes have roots in oven-baked, eggy pancake traditions (often linked to Dutch baby-style pancakes), and these minis are a modern, family-friendly twist that’s perfect for busy mornings.

Simple Ingredients

You don’t need anything fancy for these mini pancakes recipe bites just everyday staples that turn into something magical in the oven.

Eggs: The key to that signature puff and custardy middle.
Milk: Helps create a smooth batter and tender texture.
All-purpose flour: Gives structure so the minis rise and hold their shape.
Granulated sugar: Just enough sweetness to make toppings shine.
Vanilla extract: Adds warm, bakery-style flavor.
Salt: Balances sweetness and boosts overall flavor.
Unsalted butter: Essential for buttery edges and that golden, crisp finish.
Powdered sugar (optional): Makes them look extra pretty and tastes lovely.
Fresh berries or lemon (optional): Bright, fresh toppings that pair perfectly.

Servings and Time

Servings: 24 mini German pancakes (about 4–6 servings)
Preparation time: 10 minutes
Cook time: 12–15 minutes
Total time: 22–25 minutes

Recommended Equipment

Blender (or mixing bowl + whisk)
12-cup muffin tin (standard size)
Measuring cups and spoons
Small saucepan or microwave-safe bowl (for melting butter)
Spatula
Cooling rack (optional)

What is Needed

6 large eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter (melted, plus extra for greasing if needed)
Powdered sugar, for serving (optional)
Fresh berries, lemon wedges, jam, or maple syrup, for serving (optional)

Instructions

Preheat your oven to 220°C (425°F). Place your muffin tin in the oven while it preheats this helps the minis puff up beautifully.
Add the eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend until completely smooth, about 20–30 seconds. (If whisking by hand, whisk until no lumps remain.)
Melt the butter. Carefully remove the hot muffin tin from the oven and add a little melted butter into each cup (about 1/2 teaspoon). Swirl or tilt the pan to coat the bottoms.
Quickly pour the batter into the muffin cups, filling each about halfway.
Bake for 12–15 minutes, until puffed and deeply golden around the edges. Try not to open the oven door during baking the puff is part of the fun pancakes magic!
Remove from the oven and serve right away. Dust with powdered sugar and add your favorite toppings like berries, jam, lemon + sugar, or maple syrup.

What To Serve With This Recipe

Fresh fruit salad or berry bowls
Yogurt parfaits
Crispy bacon or breakfast sausage
Scrambled eggs (if you want a heartier plate)
A simple smoothie for a good morning breakfast

Top Tips

Use a hot muffin tin: That initial sizzle is what helps them puff fast.
Blend the batter: It’s the easiest way to get it smooth (no lumps, no stress).
Serve immediately: Mini German pancakes deflate as they cool still tasty, just less puffy.
Set up a topping bar: Kids love choosing their own toppings, and it makes breakfast feel fun.
Make-ahead shortcut: Blend batter the night before, refrigerate, then blend for 5 seconds in the morning before baking.

Recipe Variations

Cinnamon Sugar Minis: Sprinkle a little cinnamon sugar over the buttered cups before adding batter.
Lemon Blueberry: Add a few blueberries to each cup and serve with lemon zest.
Chocolate Chip Treat: Drop a few mini chocolate chips into each cup (great for “breakfast-for-dinner”).
Savory Twist: Skip sugar + vanilla, add a pinch of pepper and chopped herbs, serve with cheese and ham.
Apple Pie Style: Serve with warm sautéed apples and a dusting of cinnamon.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 160°C (325°F) oven for 5–7 minutes or in the air fryer for 2–3 minutes to bring back a little crisp edge. Microwave works in a pinch, but they’ll be softer (still delicious!).

If you liked this recipe you need to try my apple cinnamon German pancake recipe.