Name: Mini Oven‑Baked German Pancakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1 cup milk; 6 large eggs; 2 tablespoons sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 4 tablespoons butter, melted; Optional toppings: powdered sugar, maple syrup, fresh berries

Light, airy, and irresistibly puffy, these Mini Oven‑Baked German Pancakes are a delightful way to start the day. Baked in a muffin tin, they rise beautifully in the oven before settling into soft, golden nests perfect for catching syrup, fresh fruit, or a dusting of powdered sugar. I love how simple they are to make, yet they always feel a little extra special—ideal for a cozy breakfast, a festive brunch, or an easy weekend treat.

Why You’ll Love This Recipe

I find these mini German pancakes to be a perfect blend of elegance and ease. They come together quickly with just a few basic pantry ingredients, and since they’re baked in a muffin tin, there’s no standing over the stove flipping pancakes. I love how they puff up beautifully in the oven and create little cups that are just begging to be filled with my favorite toppings. Whether I’m cooking for a crowd or just want a fun twist on breakfast, this recipe always delivers.

Ingredients

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

1 cup all-purpose flour

1 cup milk

6 large eggs

2 tablespoons sugar

1 teaspoon vanilla extract

¼ teaspoon salt

4 tablespoons butter, melted

Optional toppings: powdered sugar, maple syrup, fresh berries

Directions

I start by preheating the oven to 400°F (200°C) and greasing a 12-cup muffin tin with butter or cooking spray.

In a blender or mixing bowl, I combine the flour, milk, eggs, sugar, vanilla, and salt. I blend or whisk everything together until the batter is silky smooth and lump-free.

Then, I slowly blend in the melted butter to fully incorporate it into the batter.

I pour the batter evenly into the muffin cups, filling each about halfway.

I bake the pancakes for 15 to 20 minutes, or until they puff up and turn golden brown on top.

After removing them from the oven, I let them cool slightly—watching them gently collapse is part of the charm.

I serve them warm with powdered sugar, maple syrup, fresh berries, or whatever toppings I have on hand.

Servings and timing

Servings: 12 mini pancakes

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Calories per serving: Approximately 145 kcal

Variations

I sometimes switch things up by adding a pinch of cinnamon or nutmeg to the batter for extra warmth. For a citrusy twist, I like adding a bit of lemon zest. These pancakes also work beautifully as a savory dish—just leave out the sugar and vanilla, and fill them with cheese, ham, or sautéed veggies after baking. There’s really no limit to how creative I can get with the flavor profile.

Storage/Reheating

If I have leftovers, I let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 5–7 minutes, or in the microwave for about 20 seconds. They’re best fresh, but still delicious when warmed up.

Related Recipes:

Mini German Pancakes

FAQs

How do I keep the pancakes from deflating?

These pancakes are meant to puff up and then collapse slightly—it’s part of their charm. But to maximize the puff, I make sure not to open the oven door during baking.

Can I make the batter ahead of time?

Yes, I can make the batter the night before and store it in the fridge. I give it a quick stir before pouring it into the muffin tin.

Can I freeze these mini German pancakes?

Absolutely. Once cooled, I place them in a freezer-safe container and freeze for up to 2 months. I reheat them in the oven or microwave when ready to serve.

Do I need a blender to make the batter?

No, a whisk works just fine. I just make sure to whisk thoroughly to get a smooth batter without lumps.

What are the best toppings for these pancakes?

I love using fresh berries, maple syrup, and powdered sugar. But they’re also delicious with whipped cream, lemon curd, or even a dollop of yogurt.

Conclusion

These Mini Oven‑Baked German Pancakes have become one of my favorite go-to breakfast recipes. They’re light, golden, and endlessly versatile—perfect for a slow weekend morning or an impressive addition to brunch with friends. With just a handful of ingredients and minimal prep time, I always find myself coming back to this simple yet delightful treat.

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