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Fluffy Mini German Pancakes

Fluffy Mini German Pancakes: Your New Breakfast Obsession

Delight in the airy goodness of Fluffy Mini German Pancakes, perfect for a cozy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 minute
Total Time 26 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: German
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Substitute with flaxseed meal mixed with water for vegan option
  • 1 cup Milk Substitute half with cream for richer flavor
  • 1 cup All-purpose flour Replace with a gluten-free 1:1 blend for gluten-free version
  • 2 tablespoons Sugar Can be reduced or omitted for savory adaptations
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor
  • 1 teaspoon Pure vanilla extract Optional but recommended for sweetness; can use almond extract
  • 2 tablespoons Unsalted butter Use coconut oil for dairy-free option
For Serving
  • 1 cup Powdered sugar
  • 1 cup Fresh berries
  • 1/2 cup Syrup

Equipment

  • Oven
  • Muffin Tin
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a muffin tin inside.
  2. In a blender, combine eggs, milk, flour, sugar, salt, vanilla extract, and melted butter. Blend until smooth and frothy.
  3. Carefully remove the hot muffin tin and add a small pat of butter to each cup.
  4. Pour the batter into each muffin cup, filling them halfway.
  5. Bake for 12-15 minutes until puffed and golden brown.
  6. Let the pancakes rest for about a minute before serving.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 120mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Avoid opening the oven door while baking to ensure pancakes rise fully. Batter can be prepared ahead and stored in the refrigerator for up to 24 hours; whisk before using.

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