Easy Mini German Pancakes

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Here’s a fun breakfast you can make this weekend. My family love German Pancakes (at our house they are called Hootenannies). So when I saw the idea of making mini ones at a site called Gimme Some Oven, I had to try them.

Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan.  She also adds vanilla and orange zest.  I add the vanilla, but didn’t have any orange to zest in my fridge.  I do want to try it one time with the orange zest though.  Sounds yummy!

Mini German Pancakes | realmomkitchen.com

The great thing about the minis is they turn out as perfect little cups when you cook them in a muffin tin. They end up just right to fill with fruit.  I made a triple berry sauce to put in mine.  I also have a German pancake type dish you fill with a peach/sausage filling.  You could make that filling with diced peaches and slice the sausage small and fill this minis up with that too.  Gimme Some Oven filled them with strawberries and syrup.  I have a great strawberry topping that I made for french toast that would also be yummy.  You add orange zest to the strawberries along with some sugar.  So yummy.

These mini german pancakes were a fun new way to make something that I made all the time.  You could also do this for a holiday breakfast and have a bunch of toppings to choose from.  Very fun!

I also made mine in my Demarle silicone muffin tin, so no need for greasing here.  I loved how they work in that pan.  The came out perfect and there was little to clean up.

Mini German Pancakes | realmomkitchen.com

Mini German Pancakes

Real Mom Kitchen

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  • 1 cup milk
  • 6 eggs
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 tsp orange zest optional
  • ¼ cup butter melted


  • Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
  • You can add a little of the melted butter into each muffin tin or blend in butter a little at a time in order to temper the eggs. I add the butter to the tins instead of the batter if I'm not using my non-stick silicone pan. If you don't add the butter to the muffin tins, then grease the muffin tins well. Distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven's tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.)
  • Bake at 400 degrees for 15 minutes, or until puffy and golden on top. Served with your favorite toppings. (Mine was a dusting of powdered sugar and triple berry sauce. I have other suggestions up top)
Tried this recipe?Let us know how it was!


This is the original photo from this post. The above photo was updated in May 2019.

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  3. I made these twice so far, and they were devoured both times. I made a lot of extras once because we were having breakfast with extended family, and they were snacked on throughout the day. Yes, they’re that GOOD!

  4. Pingback: Mini German Pancakes with Mixed Berry Sauce – The Stoker Kitchen
  5. With any recipe, you need basic cooking skills and good working equipment. Follow the recipe exactly and they will be perfect \German\ pancakes. Most ovens need a temp Guage because they don’t temp up correctly. This recipe doesn’t work if there is leavening. The batter has to rest if u want it to come out right. Grease your tins with solid butter then they won’t stick. Measure the ingredients correctly. Preheat the oven. Wha LA perfect eggy pancakes with an indention. If u have a pop over pan, leave out the vanilla and add finely grated cheese 1/4 c. And blend all in a blender until foamy. Makes a very high pop over tasty with a savory meal. This recipe is suppose to taste like french toast basically. The pop over are eggy and flavorable. If it taste bland, you are either using dead ingredients or not letting it rest. These turn out perfect everyone for me.

  6. My family loves German Pancakes so I decided to try the mini version. Mine didn’t “crater” as pictured, but oh they were good. Love, love your triple berry sauce. That recipe is a keeper for sure.