Mini German Pancakes

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Golden and puffed to perfection, these Mini German Pancakes are a delightful breakfast or brunch treat with a crisp edge and custardy center. Made in a muffin tin, these little oven pancakes are not only fun to eat but also incredibly easy to prepare. They’re slightly sweet, eggy, and ideal for topping with fresh berries, jam, or a dusting of powdered sugar.

They rise dramatically in the oven, creating a cup-like shape that holds all your favorite toppings. Whether you’re hosting brunch, celebrating a special morning, or just want a quick weekday treat, these pancakes bring a touch of whimsy and warmth to your table.

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Preparation Phase & Tools to Use

Making Mini German Pancakes is a breeze when you have the right tools on hand:

• Muffin Tin: The star tool of this recipe. A standard 12-cup muffin tin gives each pancake its signature puffed shape and crispy edges.
• Blender or Hand Mixer: For smooth, lump-free batter. Proper blending helps incorporate air, which is crucial for the puff factor.
• Measuring Cups and Spoons: Precision ensures each pancake rises evenly.
• Whisk and Mixing Bowl (if not using a blender): For those preferring a more hands-on approach to mixing.
• Oven: These pancakes bake at a high temperature, so a preheated oven (425°F) is essential to get that dramatic puff.

Having your tools ready before you start means less stress and better pancakes. Preheat your oven, prep your pan, and you’re well on your way to mini breakfast magic.

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Ingredients for the Mini German Pancakes

Each ingredient in this recipe plays a unique role in achieving the perfect puff and flavor:

• Eggs: The backbone of German pancakes, eggs create the custardy texture and help the batter puff up in the oven.
• Milk: Adds moisture and richness, making the batter smooth and pourable.
• All-Purpose Flour: Gives structure and body to the pancakes without being too heavy.
• Vanilla Extract: Adds a subtle sweetness and warm aroma to the batter.
• Salt: Balances the flavors and enhances the overall taste.
• Butter (melted): Adds richness and helps prevent sticking while creating golden edges.
• Powdered Sugar (for dusting): Optional, but adds a delicate, sweet finish.
• Jam or Fresh Berries: Perfect filling options that nestle into the center of each pancake cup.

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How To Make the Mini German Pancakes

Step 1: Preheat & Prep

Preheat your oven to 425°F. Generously grease a 12-cup muffin tin with melted butter or non-stick spray. This ensures the pancakes release easily and get crisp edges.

Step 2: Blend the Batter

In a blender, combine 6 eggs, 1 cup of milk, 1 cup of flour, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Blend until smooth, about 20-30 seconds. Let the batter rest while the oven finishes heating.

Step 3: Fill the Muffin Tin

Pour the batter evenly into the muffin cups, filling each about halfway. Add a small spoonful of jam into the center if desired. The batter will puff around it while baking.

Step 4: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 13–15 minutes. The pancakes will puff up dramatically and turn golden brown.

Step 5: Cool and Dust

Remove from oven and let the pancakes cool for 1–2 minutes. Dust with powdered sugar and serve warm with fresh berries, syrup, or whipped cream.

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How to Serve and Store Mini German Pancakes

Mini German Pancakes are best served fresh from the oven while they’re still puffed and golden. Add toppings like fresh fruit, whipped cream, or maple syrup right before serving to keep the texture light and crispy.

If you have leftovers (rare, but it happens!), allow them to cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 5–7 minutes to revive their puff and warmth. Avoid microwaving, as it can make them rubbery.

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Frequently Asked Questions

Can I make the batter ahead of time?

Yes! You can prepare the batter the night before and store it in the fridge. Just give it a quick stir before pouring into the muffin tin.

Why did my pancakes deflate?

It’s normal! Like soufflés, Mini German Pancakes puff up dramatically in the oven and deflate slightly once out. The flavor and texture remain delightful.

Can I freeze them?

Absolutely. Let them cool completely, then store in a freezer-safe bag or container. Reheat in a 350°F oven for 10–12 minutes.

What other fillings work well?

Try lemon curd, Nutella, peanut butter, or spiced apples. The pancake cups are versatile for sweet (or even savory!) fillings.

Do I have to use a blender?

A blender gives the best texture, but you can also whisk everything by hand until very smooth.

Can I use a mini muffin pan?

You can, but reduce the baking time to about 9–11 minutes and keep an eye on them to prevent over-baking.

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Want More Breakfast Ideas with a Twist?

If you loved these Mini German Pancakes, you’ll definitely want to try these creative morning picks from Life With Olivia:

• Cottage Cheese Egg Bites Recipe for a protein-packed breakfast.
• Sausage French Toast Roll-Ups that combine savory and sweet in every bite.
• Make-Ahead Eggs Benedict Casserole for brunch perfection.
• Best Fluffy Pancake Recipe if you want a classic option.
• Orange Dreamsicle Salad for a fruity, creamy breakfast dessert.

And if you’re craving more daily breakfast inspo, check out my Pinterest where I share recipes like this every day: Life With Olivia on Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

Let me know in the comments how yours turned out! Did you go for jam, berries, or something completely creative? I love seeing your twists and tips.

Have a question? Drop it below so we can all cook smarter together.

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