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Mini German Pancakes Recipe

Mini German Pancakes Recipe
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5 from 26 reviews

These Mini German Pancakes, also known as Dutch Baby Pancakes, are light, fluffy, and perfect for a delightful breakfast or brunch. Baked in a hot oven in a muffin tin, each pancake puffs up beautifully with a golden crust and soft interior. They are quick to prepare, slightly sweetened with vanilla and sugar, and best served warm with your favorite toppings like fresh fruit, syrup, or powdered sugar.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract

For Cooking

  • 4 tablespoons butter

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat up. Warming the tin ensures the butter melts quickly and the batter sizzles immediately, creating puffed-up edges.
  2. Prepare the Batter: In a blender, combine the all-purpose flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the batter is completely smooth and lump-free, ensuring a tender pancake texture.
  3. Add Butter to Muffin Tin: Carefully remove the hot muffin tin from the oven. Add about 1/2 tablespoon of butter to each muffin cup so it melts and coats the tin evenly, which prevents sticking and adds flavor.
  4. Fill Muffin Cups with Batter: Quickly pour the blended batter into each muffin cup, filling them about three-quarters full to allow room for the pancakes to puff up during baking.
  5. Bake the Pancakes: Place the muffin tin back in the oven and bake for 15 to 20 minutes. The Mini German Pancakes will puff up significantly and turn a beautiful golden brown on top.
  6. Serve Warm: Remove the muffins from the oven carefully and serve hot with your favorite toppings such as maple syrup, fresh berries, powdered sugar, or lemon juice for a delicious breakfast treat.
  7. Enjoy: Savor the fluffy, light texture and the enjoyable sweet vanilla notes that make these Mini German Pancakes a breakfast favorite.

Notes

  • Use fresh eggs for the best rise and texture.
  • Do not open the oven door during baking or the pancakes may collapse.
  • You can substitute whole milk with almond or oat milk for a dairy-free variation.
  • For a less sweet version, reduce the sugar to 1 tablespoon or omit it entirely.
  • These pancakes are best eaten immediately after baking as they deflate slightly upon cooling.

Nutrition

Find it online: https://flavorspath.com/mini-german-pancakes-recipe/