If you’ve never tried Mini German Pancakes, you’re seriously missing out on one of the easiest ways to impress at breakfast. These golden, puffed bites rise beautifully in the oven—no flipping, no fuss.
As someone who’s tested countless brunch recipes, I can tell you firsthand: Mini German Pancakes are a game-changer. They combine the crisp, airy edges of a Dutch baby with the comfort of a soft, custardy center. And because they're made in a muffin pan, each person gets their own perfectly puffed portion.
One of the best parts? Mini German Pancakes basically cook themselves. Just whip up the batter, pour it into your preheated muffin tin, and let the oven do the work while you sip your coffee. You’ll love how they puff up dramatically—right before your eyes.
Whether it’s a busy weekday or a lazy weekend brunch, Mini German Pancakes make breakfast feel special with almost zero effort. Guests will rave. Kids will beg for more. And you’ll be adding this to your regular rotation in no time.
Why Mini German Pancakes Are Your New Breakfast MVP
Mini German Pancakes have been a breakfast favorite since the early 1900s.
Originally served in large cast iron skillets, they’ve evolved into fun, individual portions that rise dramatically in the oven.
Mini German Pancakes give you that crispy edge and soft, custardy center—without any flipping or fuss.
They pair perfectly with fresh fruit, maple syrup, or crispy bacon.
They also reheat well and freeze beautifully, making them ideal for meal prep.
Whether it’s a weekend brunch or a busy morning, Mini German Pancakes always impress with minimal effort.
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Ingredients
- Large eggs
- Whole milk
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter
- Vanilla extract
See recipe card for quantities.
Instructions
Prep Your Oven and Pan
- Preheat your oven to 425°F.
- Place a 12-cup muffin tin in the oven while it preheats.
- Cut butter into 12 small pieces.
- Once the oven reaches temperature, carefully remove the hot muffin tin.
- Drop one piece of butter into each cup.
- Return the pan to the oven for 2–3 minutes, until the butter melts and sizzles.
Mix the Perfect Batter
- While the butter is melting, prepare your batter.
- In a large bowl, crack the eggs and whisk thoroughly.
- Add the milk and vanilla, whisking until smooth.
- Gradually add the flour, sugar, and salt, whisking constantly to avoid lumps.
- Do not overmix. The batter should be smooth and pourable.
Fill, Bake, and Serve
- Quickly remove the muffin tin from the oven.
- Pour the batter evenly into the 12 muffin cups, filling each about ⅔ full.
- You should hear a sizzle as the batter hits the hot butter.
- Immediately return the tin to the oven.
- Bake for 15–18 minutes without opening the oven door.
- Serve right away while they’re golden brown and puffed.
- Prep Your Oven and Pan: Preheat oven and melt butter in a hot muffin tin.
- Mix the Batter: Whisk the eggs, milk, vanilla, flour, sugar, and salt.
- Fill, Bake, and Serve: Pour batter into muffin cups and bake until golden.
Equipment For Mini German Pancakes
Must-Have Tools
- 12-cup muffin tin – Standard size works best for proper puffing
- Large mixing bowl – Gives room to whisk without splattering
- Good whisk – Creates smooth batter quickly
Nice-to-Have Additions
- Cast iron muffin pan – Creates better browning
- Measuring cups with spouts – Makes pouring batter easier
Expert Tips for Perfect Results Every Time
- Temperature is everything – 425°F oven and preheated muffin tin create the steam for puffing
- Room temperature ingredients – Take eggs and milk out 30 minutes before cooking
- Don't peek – Opening the oven door prevents proper puffing
- Timing matters – Have toppings ready since these are best served immediately
- Let batter rest – 10 minutes resting time creates more tender texture
Creative Variations
Sweet Variations
- Cinnamon roll German pancake – Add cinnamon to batter, drizzle with cream cheese glaze
- Peach German pancake – Place thin peach slices in each cup before adding batter
- German apple pancake style – Add diced apples and nutmeg to batter
Savory Options
- Reduce sugar and add chopped herbs like chives or dill
- Mix in crumbled bacon or ham
- Top with shredded cheese after baking
Dietary Modifications
- High protein German pancake – Add protein powder and extra milk
- Gluten free German pancake recipe – Use 1:1 gluten-free flour blend
- Sourdough German pancake – Replace ¼ cup flour with sourdough discard
Storage
Refrigerator Storage
- Store in airtight container for up to 3 days
- Place parchment paper between layers to prevent sticking
Freezing Instructions
- Freeze for up to 2 months
- Cool completely, freeze in single layer on baking sheet
- Transfer to freezer bags once solid
Reheating Tips
- From fridge: 30 seconds microwave or 5 minutes at 350°F oven
- From frozen: 1 minute microwave or 8-10 minutes at 350°F oven
- For crispy edges: Always choose oven method
My Grandmother’s Secret Touch
One thing my grandmother always told me:
“Let the flour breathe.”
Before baking, she’d cover the batter and let it rest for 10 minutes.
No rushing. No skipping. Just a quiet moment of patience.
And the result? Mini German Pancakes that were unbelievably fluffy, tender, and golden every time.
Now I know why.
That rest time allows the flour to fully hydrate, giving the batter better texture and lift.
It’s the same trick professional bakers use for popovers and Yorkshire pudding.
But in our kitchen, it was simply my grandmother’s secret touch—and it made all the difference.
FAQ
What's the difference between a Dutch baby and a German pancake?
There’s no real difference—German pancakes and Dutch babies are the same dish. Both are oven-baked, eggy pancakes that puff up dramatically. The term "Dutch baby" is popular in the U.S., while "German pancake" is often used in traditional recipes. Mini German Pancakes are just smaller, individual servings made in a muffin tin.
How to make a mini Dutch pancake?
To make Mini German Pancakes (mini Dutch pancakes), whisk eggs, milk, vanilla, flour, sugar, and salt. Preheat a muffin tin with butter, pour in the batter, and bake at 425°F for 15–18 minutes. They puff up golden and fluffy with zero flipping required. Serve with fruit, syrup, or powdered sugar for a quick, impressive breakfast.
What ingredients are in a German pancake?
Mini German Pancakes use simple ingredients: eggs, milk, all-purpose flour, a pinch of salt, sugar, vanilla extract, and butter. These create a light, custardy batter that puffs beautifully in the oven. The ingredients are pantry-friendly, making this a go-to recipe for easy breakfasts, brunches, or meal prep.
Why are my German pancakes not fluffy?
Mini German Pancakes may fall flat if the batter is overmixed, not rested, or your oven isn’t hot enough. Use room-temperature ingredients and preheat your muffin tin for a better rise. Resting the batter for 10 minutes helps the flour hydrate, which improves texture and fluffiness. Always avoid opening the oven mid-bake.
Final Thoughts: The Fluffiest Way to Start Your Morning
These Mini German Pancakes prove that unforgettable breakfasts don’t need to be complicated. With just a few pantry staples and a muffin tin, you can bake up golden, puffed perfection that’s as fun to make as it is to eat.
From their crispy edges to their custardy centers, Mini German Pancakes are perfect for busy mornings, lazy weekends, or that special brunch you want to make unforgettable.
Want more breakfast inspiration? Don’t miss our Easy Mini Pancake Recipe—ideal for bite-sized bliss—or try our Easy Almond Flour Banana Pancakes Recipe for a wholesome twist packed with flavor.
Give this recipe a try, fill your kitchen with that buttery, baked goodness, and share your favorite toppings in the comments below.
Your family will beg you to make Mini German Pancakes again and again—and honestly, you’ll want to.
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Pairing
These are my favorite dishes to serve with Mini German Pancakes Recipe
Mini German Pancakes
Equipment
- 1 12-cup muffin tin Preheated for best results
- 1 Large mixing bowl Room for whisking
- 1 Whisk Smooths out batter
- 1 Measuring cups Preferably with spouts
Ingredients
- 3 large eggs room temperature
- ⅔ cup whole milk room temperature
- ⅔ cup all-purpose flour sifted
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 tablespoon unsalted butter cut into 12 pieces
- 1 teaspoon vanilla extract
Instructions
- Preheat oven.
- Heat muffin tin with butter.
- Whisk eggs.
- Add milk and vanilla.
- Add flour, sugar, salt.
- Let batter rest.
- Pour into muffin cups.
- Bake until puffed.
- Serve hot.
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