Mini German Pancakes
Puffy, golden mini German pancakes baked in a muffin tin easy, family-friendly, and perfect with powdered sugar, berries, and syrup.
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)
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.
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.