Mini German Pancakes Recipe: Fluffy, Fun Breakfast Bites

Enjoy these delicious Mini German Pancakes, a fluffy breakfast delight perfect for customization and special occasions.

Print Recipe Pin Recipe

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 Pancake Batter

1 cup All-purpose flour Substitute with whole wheat for a healthier option.
1 cup Milk Use almond milk for a dairy-free version.
3 large Eggs Use room temperature for best results.
2 tbsp Sugar Feel free to reduce or swap with a sugar alternative.
1 tsp Vanilla extract Almond extract can be used for a nuttier flavor.
1 pinch Salt Balances sweetness.
3 tbsp Butter Can use cooking spray for a lower-fat alternative.

For Delightful Toppings

1 cup Fresh berries Use a mix of your favorites.
1/2 cup Maple syrup For drizzling.
1 cup Powdered sugar For dusting.
1 cup Whipped cream For a decadent finish.

Equipment

Muffin Tin
blender
Oven

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat.
Blend flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
Remove the hot muffin tin and add ½ tablespoon of butter to each cup to melt.
Pour the batter into the muffin cups, filling about ¾ full.
Bake for 15-20 minutes until they puff up and are golden brown.
Serve warm and allow everyone to add their chosen toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 75mgIron: 0.5mg

Notes

Store leftover pancakes in an airtight container for up to 3 days. For freezing, place pancakes in a single layer on a sheet, then transfer to a zip-top bag after freezing.

Tried this recipe?

Let us know how it was!