Name: Mini German Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: German
Ingredients: 1/2 cup all-purpose flour; 1/2 cup milk; 3 large eggs; 2 tablespoons sugar; 1/4 teaspoon vanilla extract; 1/8 teaspoon salt; 2 tablespoons unsalted butter, melted; Powdered sugar, for dusting; Fresh lemon wedges, for serving

Fluffy, airy, and perfectly baked, these mini German pancakes are a delightful twist on the classic. Whether for a brunch gathering or a special breakfast treat, they’re sure to impress. With a simple batter and just a few minutes in the oven, these mini pancakes are light, flavorful, and topped with powdered sugar and fresh lemon wedges for an extra burst of brightness.

Why You’ll Love This Recipe

I absolutely love how easy and quick this recipe is to make. With just a few ingredients and less than 20 minutes of prep and cooking time, it’s perfect for those mornings when I want something special but don’t want to spend hours in the kitchen. The batter comes together in a blender, and once the mini pancakes bake, they puff up beautifully, creating a fluffy texture that’s irresistible. A dusting of powdered sugar and a squeeze of fresh lemon add a delightful touch of sweetness and tang. Plus, they’re fun to serve and enjoy, making them a hit with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup all-purpose flour

1/2 cup milk

3 large eggs

2 tablespoons sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

Powdered sugar, for dusting

Fresh lemon wedges, for serving

Directions

Preheat the oven to 400°F (200°C) and lightly grease a muffin tin with non-stick spray or butter.

In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the mixture is smooth and well combined.

Pour the batter evenly into the muffin tin, filling each cup about halfway.

Place the muffin tin in the oven and bake for 12-15 minutes, or until the pancakes puff up and turn golden brown on the edges.

Remove the mini pancakes from the oven and dust with powdered sugar. Serve immediately with fresh lemon wedges for a tangy kick.

Servings and timing

Servings: 12 mini pancakes

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Variations

If I want to mix things up, there are plenty of variations I can try! Here are a few ideas:

Add a handful of fresh berries (like blueberries or raspberries) to the batter before baking for a burst of fruit.

Sprinkle a bit of cinnamon or nutmeg into the batter for a warm, spiced flavor.

Top with whipped cream or a drizzle of maple syrup for extra indulgence.

Swap out the lemon wedges for fresh orange or lime slices for a different citrus twist.

Storage/Reheating

If I have any leftover mini German pancakes, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 5 minutes or until warm. I can also reheat them in the microwave for about 20-30 seconds per pancake if I’m in a rush. For the best results, serve them fresh, but they still taste delicious as leftovers!

Related Recipes:

Brown Sugar Banana Pancakes

FAQs

Can I make the batter ahead of time?

Yes, I can easily make the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it.

How can I prevent the mini pancakes from sticking to the muffin tin?

Make sure to grease the muffin tin generously with non-stick spray or butter. This helps them come out easily once baked.

Can I use a regular pancake pan instead of a muffin tin?

While a muffin tin gives these pancakes their signature puffy shape, you can also bake them on a greased baking sheet. They’ll still be delicious, but they won’t have the mini muffin shape.

Can I use almond milk or another dairy-free option?

Yes, almond milk or any other dairy-free milk should work well as a substitute for regular milk. The pancakes will still be fluffy and tasty.

Can I freeze these mini pancakes?

Yes, I can freeze them! Simply let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. To reheat, pop them in the toaster or oven.

Conclusion

These mini German pancakes are the perfect quick breakfast or brunch option. With their fluffy, airy texture and easy preparation, they’re a fun and delicious treat for any occasion. Whether I’m serving them for a family breakfast or a weekend brunch with friends, these mini pancakes never fail to impress. I love how versatile the recipe is, and the light lemony touch makes them truly unforgettable.

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