Irresistibly Fluffy Mini German Pancakes Recipe for Your Brunch

Experience the magic of Mini German Pancakes with this quick and easy recipe that invites a world of delicious toppings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: German

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
1 cup milk Any plant-based milk can be used.
3 large eggs Room temperature eggs yield the best results.
2 tablespoons sugar Can be reduced for a less sweet flavor.
1 teaspoon vanilla extract Almond extract can be used for a different taste.
1/2 teaspoon salt Balances the sweetness.
1/2 tablespoon butter Replace with a non-dairy butter alternative for vegan options.

Optional Toppings

1 cup fresh berries Add a burst of flavor.
1 cup whipped cream Homemade or store-bought.
1/4 cup maple syrup For a classic sweet touch.
to taste chocolate drizzle For a rich twist.

Equipment

Muffin tin
blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat up.
In a blender, combine all-purpose flour, milk, large eggs, sugar, vanilla extract, and salt. Blend until smooth.
Carefully remove the hot muffin tin and add ½ tablespoon of butter into each muffin cup.
Pour the prepared batter into each muffin cup, filling them about ¾ full.
Bake for 15-20 minutes, or until puffed up and golden brown.
Let cool slightly, then loosen the pancakes and serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For the best results, reheat frozen pancakes in the oven for about 10 minutes at 350°F (175°C).

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