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Easy Mini German Pancakes in a Muffin Tin
Mini German Pancakes are light and puffy oven-baked pancakes made in a muffin tin. They’re golden on the outside, custardy on the inside, and perfect for filling with fruit, syrup, or powdered sugar.
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp melted butter plus more for greasing the muffin tin
Instructions
- Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or nonstick spray.
- Blend ingredients: In a blender, combine eggs, milk, flour, vanilla extract, salt, and melted butter. Blend until smooth (about 20–30 seconds).
- Pour batter: Divide the batter evenly among the 12 muffin cups, filling each about halfway.
- Bake: Place in the oven and bake for 13–15 minutes, or until puffed and golden around the edges.
- Serve: Remove from oven and let cool slightly. The pancakes will deflate in the center, creating the perfect little bowl for toppings.
- Top with: Fresh fruit, maple syrup, lemon curd, powdered sugar, or whipped cream.
Notes
- These are best served warm and fresh out of the oven.
- To make it sweet and tangy, add a dollop of Greek yogurt and berries.
- You can also sprinkle a little cinnamon sugar before baking for a twist!
Nutrition
Calories: 90kcalCarbohydrates: 9gProtein: 4gFat: 4gSugar: 2g