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Mini German Pancakes


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  • Author: Isabella
  • Total Time: 20 minutes
  • Yield: 12 mini pancakes
  • Diet: Vegetarian

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

  1. Preheat the oven to 400°F (200°C) and lightly grease a muffin tin with non-stick spray or butter.
  2. In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
  3. Pour the batter evenly into the muffin tin, filling each cup about halfway.
  4. 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.
  5. 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