Description
These Mini German Pancakes are light, fluffy, and perfect bite-sized treats made in a muffin tin. They puff up beautifully in the oven and create a delightful hollow center ideal for holding fresh fruit or syrup, making them a perfect breakfast or brunch option.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For Baking
- 2 tablespoons unsalted butter (to grease muffin tin)
To Serve
- Powdered sugar, for dusting
- Fresh fruit such as strawberries, for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Place 1/4 teaspoon of butter in each cup of a 12-cup muffin tin. Put the tin in the oven to preheat and melt the butter.
- Make the batter: In a blender, combine the eggs, milk, flour, salt, and vanilla extract (if using). Blend until the batter is smooth and let it rest for 10 minutes to help the flour hydrate and improve texture.
- Fill muffin cups: Carefully remove the hot muffin tin from the oven and quickly pour the batter into each cup, filling them halfway to allow space for puffing.
- Bake the pancakes: Bake the batter for 12 to 15 minutes or until the mini pancakes are puffed up and golden brown on top.
- Cool slightly: Remove the tin from the oven and let the pancakes cool slightly. They will deflate in the center, creating a perfect hollow space for toppings.
- Serve: Dust the mini pancakes with powdered sugar and top with fresh fruit such as strawberries or serve with maple syrup for a delicious finish.
Notes
- Resting the batter before baking helps the pancakes become tender and fluffy.
- These mini pancakes are best enjoyed fresh out of the oven while still warm.
- You may substitute milk with a dairy-free alternative to make it lactose-free.
- Do not overfill muffin cups to ensure pancakes puff properly and don’t spill over.
- If you don’t have a blender, whisk the batter vigorously by hand until smooth.
