Description
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.
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
Instructions
- 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.
Notes
If I want to mix things up, there are plenty of variations I can try! 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.
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.
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1 mini pancake
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
