Check out these super cute mini german pancakes aka mini dutch babies! Drizzle with syrup, sprinkle with powdered sugar, or eat’em with fruit! Delicious any way you want them!
My kids think I’m insane when I describe food as “pretty”, but….aren’t they PRETTY!!!!! If you have never made german pancakes before, just know that they are super easy. German pancakes are commonly referred to as puffy pancakes or dutch babies. Usually they are made in a large casserole dish to make one huge puffy german pancake, but mini ones are so much fun! They can be served with syrup, powdered sugar, pudding, fruit, whipped cream or even bacon, cheese and green onions. The possibilities are endless! So if you are looking for something new for breakfast why not try these! Don’t forget to come back and leave me a comment and rate this recipe!
What are german pancakes made of and what do german pancakes taste like?
German pancakes are baked pancakes made from eggs, milk, salt, flour and vanilla. German pancakes are light with a buttery egg flavor. You can serve them with maple syrup, cool whip, or fresh fruit. We like this Cinnamon Cream Sryup.
What are german pancakes?
They are a puffy pancake baked in a hot metal or cast iron pan. The batter is poured over hot sizzling butter, placed immediately in the oven where they puff up and then fall as they cool. German pancakes are similar to popovers and Yorkshire puddings. Yorkshire puddings however are prepared using meat juices and fats and are served with a roasted meat with gravy. Poffertjes are also similar to german pancakes is many ways but are made with yeast. A couple other names german pancakes are known by are dutch babies, bismarks, a Dutch puff or large American popovers.
Are german pancakes really german?
They actually are not german. So where do german pancakes come? The American “German pancakes” originated in the United States. Originally called Dutch Babies, german pancakes were invented in Seattle, Washington, and the Dutch in the name comes from Dutch as in Pennsylvania Dutch, referring to the German immigrants in the 17th and 18th century. The story goes that the name Dutch baby was coined by one of Victor Manca’s daughters. Manca’s Cafe claimed that it owned the trademark for Dutch babies in 1942.
How do you make mini german pancakes?
- Preheat your oven to 425 degrees.
- Blend the milk, eggs, flour and salt in a blender until smooth. This recipe makes 18 mini german pancakes so put 1/2 a tablespoon of butter in 18 muffin cups. Put the muffin tins in the oven to melt the butter to sizzling. This only takes about 30 seconds or so, so keep an eye on it.
- Once the butter is sizzling quickly fill each muffin cup half way with the batter. Bake for 15 minutes.
- The edges should brown and the pancakes should be puffy. They will deflate upon cooling. Serve immediately.
How do you know when your mini german pancakes are done?
They will be all puffed up and golden brown. German Pancakes deflate upon cooling.
Can you freeze german pancakes?
I have heard some people do, but I have not had success freezing them and don’t recommend it.
If you are big breakfast fans like we are then you are going to want to check out a few other of my family’s favorites! Buttermilk pancakes are always a hit. I have a fantastic whole wheat pancake recipe too! And of course, we have to have an amazing blueberry pancake recipe! My secret is I use wild blueberries instead of regular ones!
Have you tried this recipe? If so, leave me a rating and a comment below!
And don’t forget to subscribe to get my newest recipes sent right to your email!Print
Check out these super cute mini german pancakes! Drizzle with syrup, sprinkle with powdered sugar, or eat’em with fruit! Delicious any way you want them!
- 1 Cup Milk
- 6 Eggs
- 1/2 tsp Salt
- 1 Cup Flour
- 9 Tbs. Butter
- Preheat the oven to 425 degrees.
- In a blender, blend the milk, eggs, salt and flour until smooth.
- Place 1/2 Tbs. butter in 18 muffin cups. Place in the preheated oven and melt the butter to sizzling. This doesn’t take long so keep and eye on it.
- Once the butter is sizzling, remove from the oven and fill the muffin cups about 1/2 full with batter.
- Return to the oven for 13-15 minutes. The edges should be browned and the pancakes puffy.
- Serve immediately.
Keywords: german pancakes
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.