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Mini German Pancakes

Michelle
Puffy, golden mini German pancakes baked in a muffin tin easy, family-friendly, and perfect with powdered sugar, berries, and syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Desserts
Servings 24 Servings

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)

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)

Notes

For best puff: preheat the muffin tin and avoid opening the oven while baking.
Blend batter for the smoothest texture.
They deflate as they cool serve warm for the most dramatic rise.
Keyword Mini German Pancakes