Mini German Pancakes

4.93 from 26 votes

These mini German pancakes are a delightful twist on a breakfast favorite, baked in muffin tins for individual servings. The batter, made from simple ingredients like milk, eggs, and flour, puffs up beautifully in the oven, resulting in golden, airy pancakes with crispy edges. Serve them warm with your favorite toppings like powdered sugar, fresh berries, or syrup for a delicious and fun breakfast treat!

Course Breakfast

Cuisine German

Keyword German pancakes, oven pancake

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 233kcal

Author Laura

Equipment

Ingredients

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

Instructions

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)

Nutrition