Making mini German pancakes in muffin tins is easy. These small Dutch babies are great for individual servings and their pocket shape is perfect for filling with a variety of toppings. This recipe makes 12 mini popovers.
You can top small German pancakes with many things from maple syrup to fruit compote ease or fruit sauces. This particular mini German pancakes recipe offers a blue berry sauce you can use as an option with a hint of lemon.
Any German pancake can benefit from a little dusting of powdered sugar.
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 mini German pancakes in a muffin pan recipe, you’ll basically just increase a traditional German pancake recipe and then divide the batter evenly between the 12 muffin cups.
With the blueberry sauce, you can also substitute blueberries for another fruit like raspberries or strawberries.
Spicy candied bacon is a perfect side for mini Dutch babies. Try Bacon & Bevs’ recipe for Spicy Candied Bacon.
Mini German Pancakes in Muffin Tins
Equipment
- 1 Blender or whisk
- 1 Bowl
- 1 Sauce Pan
- 1 Muffin Tin for 12 Muffins
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
Blueberry Sauce (Blueberry Compote)
- 1 1/2 Cup Blueberries
- 4 Tbl. White Granulated Sugar
- 1 1/2 Tsp Corn Starch
- 1 Tbl. Lemon Juice
- 4 Tbl. Water
- 2 – 3 Tbl. Powdered Sugar (optional)
Instructions
- Preheat Oven to 400 degrees. Allow eggs and milk to sit out for a bit to lower the temperature. Eggs should be room temperature.
- In a blender, mix eggs, milk, flour, vanilla, nutmeg, and salt.
- Chop 2 Tablespoons of butter and divide evenly into each muffin section in the muffin pan.
- When oven is fully heated to 400 degrees, place muffin tin in oven to melt butter. Heat the pan well without burning the butter, so for about 3 minutes.
- 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 into the 12 muffin slots, filling each slot about one-third to halfway. Immediately return to the oven.
- 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.
Making Blueberry Sauce (Blueberry Compote) for Mini German Pancakes
- Add blueberries, cornstarch, water, lemon juice and sugar to a sauce pan.
- Bring the mixture to a boil, then simmer for five minutes
- Remove from heat once the sauce is thickened. Then spoon over your mini German pancakes, diving the sauce evenly among the 12 popovers.
- Consider topping with a dusting of powdered sugar and extra lemon juice.
Mini German Pancakes Recipe
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.
These mini Dutch babies are essentially a small version of popovers.
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