Description
Mini German Pancakes are delightful, fluffy, and golden puffed pancakes baked in a muffin tin for perfect individual servings. These light and airy treats blend eggs, milk, flour, and vanilla to create a simple yet impressive breakfast or brunch option, finished with a dusting of powdered sugar for a touch of sweetness.
Ingredients
Scale
For the Pancakes
- 4 large eggs
- 120 ml milk
- 80 g all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (for greasing muffin tin)
For Serving
- 2 tbsp powdered sugar
Instructions
- Preheat and prepare muffin tin. Set your oven to 220°C (425°F). Place a 12-cup muffin tin in the oven and put a small amount of butter in each cup to melt as the oven heats, greasing the cups well.
- Mix the batter. While the tin is heating, whisk together the eggs, milk, all-purpose flour, granulated sugar, salt, and vanilla extract in a bowl until you have a smooth, homogeneous batter free of lumps.
- Pour batter into the hot tin. Carefully remove the hot muffin tin from the oven, ensuring the butter has melted and is sizzling slightly. Pour the batter evenly into each cup, filling each about three-quarters full to allow room for puffing.
- Bake the pancakes. Place the muffin tin back into the oven and bake for 12 to 15 minutes, or until the mini pancakes are puffed up prominently and have a golden brown color on top.
- Finish and serve. Remove the mini German pancakes from the oven, dust them generously with powdered sugar, and serve immediately while they’re warm and airy for the best texture and flavor.
Notes
- Ensure the muffin tin is very hot before pouring in the batter; this helps the pancakes puff up beautifully.
- Serve immediately after baking, as the pancakes will deflate as they cool.
- You can add fresh fruit or syrup on top if desired for additional flavor.
- If you don’t have a 12-cup muffin tin, adjust the baking time accordingly for larger or smaller tins.
