Mini German Pancakes

Mini German pancakes are great for individual servings and their pocket shape is perfect for filling with a variety of toppings. You can top small German pancakes with anything from maple syrup to fruit sauces like blueberry compote, or a dusting of powdered sugar.

This mini German pancakes recipe makes 12 mini popovers using a muffin tin. Like with any Dutch babies, you’ll see that these popovers rise in the oven and then deflate when you remove them. They are essentially pancakes with lots of eggs, so they have a bit more of a custard texture than a traditional pancake.

For this recipe, we’re using a traditional German pancake recipe and then dividing the batter evenly between the 12 buttered muffin cups.

Spicy candied is a perfect side for mini Dutch babies! Try Bacon & Bevs’ recipe for Spicy Candied Bacon.

Tips for Making Mini German Pancakes

Gather your ingredients:

• 3 Large eggs, room temperature
• 1/2 Cup Milk
• 1/2 Cup Flour
• 1/2 Tsp. Nutmeg or Cardamom
• 1/2 Tsp. Vanilla
• 2 Tbl. Butter
• 1/2 Tsp. Salt

Allow eggs and milk to sit out for a bit to lower the temperature to about room temperature. Then, preheat your oven to 400 degrees.

Making the batter is very straightforward. Combine the eggs, milk, flour, vanilla, nutmeg, and salt in a blender and blend on medium until they are well combined.

Then, you’ll want to prepare your muffin tin so that the mini pancakes don’t stick to it. To do that in the traditional German pancake style, you’ll melt the butter directly into the muffin cups then brush the sides with the melted butter. So, chop about 2 tablespoons of butter into small cubes and divide evenly into each muffin cup.

Place the muffin tin in the heated oven to melt butter just for a few minutes. You’ll just want to heat the pan well without burning the butter. Once the butter is melted, quickly remove the pan and quickly brush the sides of the muffin pan with the melted butter.

Quickly pour the batter directly from the blender into the 12 muffin slots, filling each slot about one-third to halfway. Immediately return to the muffin pan to the oven to bake the little pancakes.

Let the mini German pancakes bake at 400 degrees for 18 minutes, then reduce heat to 300 degrees and cook another 4 to 5 minutes. Keep an eye on the popovers, but do not open the oven often. The pancakes are ready when they are slightly browned around the edges and golden brown in the middle.

Essentially, a mini German pancakes recipe simply divides a traditional German pancake recipe into 12 cups of a muffin tin. It’s cooked about the same way however you want to keep your eye on them as they bake without opening the oven. These mini German pancakes may bake faster than the larger ones.

You can keep any extra mini German pancakes in the refrigerator for about 3 to 4 days and reheat them in the oven at 350° for about 10 minutes until they’re warmed through.

Don’t miss these other great breakfast recipes:

• Chocolate Cherry Scones
• Tomato Quiche
• Chunky Cranberry Granola