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!
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Mini German Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 Mini German Pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: International
Description
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!
Ingredients
- 1 Cup Milk
- 6 Eggs
- 1/2 tsp Salt
- 1 Cup Flour
- 9 Tbs. Butter
Instructions
- 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.
THESE ARE SO GOOD!!!!!!!!!!!!!!!
★★★★★
Thank You so much!!! Glad you enjoyed them!
My family LOVED these! My son ate 6 of them and my husband called them addictive.
Thank You! I’m so glad you and your family enjoyed them! I have to agree, they are pretty addictive 🙂
So good I added a 1/2 tsp of vanilla extract to the recipe and it made it so much tastier
★★★★★
Do they need to be made in the metal cupcake tins? In only have silicone.
I’ve never tried silicone ones but I can’t think of a reason why they shouldn’t work.
These were just delicious …so easy to make too and no standing over a griddle waiting to flip. No more regular pancakes for us!! thank you!!
You’re welcome
Can you use a 6 muffin tin?
I am assuming you mean the size for large bakery size muffins and yes, you can use it. I would probably use double the amount of batter for them though and the baking time will be a little longer.
I’ve been making these for years and never thought to put them in a muffin tin!!! My daughter had me make them every day for a month!!
That’s awesome! Glad you enjoyed them!
These are also called Yorkshire Pudding and I serve them with roast beef or pot roast and dip them in the gravy. Next day IF there are leftovers I warm them and fill them with seedless black raspberry jam.
I did not know this is what Yorkshire Pudding is. We have made these forever. But we call them Dutch Babies.
In England Yorkshire puddings and made with meat drippings and served with gravy along side a roast. I personally prefer them as a sweet breakfast dish though.
Wow!
★★★★★
My family all love these! What a fantastic idea to make them more bite sized 🙂
★★★★★
I love the idea of making them bite sized! So fun!
★★★★★
Love German pancakes and mini is such a good idea!
★★★★★
These DO look pretty!
Yes! You can definitely call food pretty! And these are so pretty!
★★★★★
What a great idea for Easter breakfast
Our go-to special breakfast…and sometimes dinner
★★★★★
Thank you for the great idea to make individuals! German pancakes are a favorite in my house!
★★★★★
I made it in a giant cupcake pan. Absolutely delicious.
★★★★★
These are so yummy and easy!! Thank you!
★★★★★
These were absolutely 5 star quality! So easy to make and turned out to perfection. One of most delicious breakfasts ever! This will now be my go to recipe for special occ
asions:-) Thank you so much for sharing.
★★★★★
You’re very welcome!!!
CAN THESE BE FROZEN? THERE’S ONLY TWO OF US. THANK YOU.
I don’t think they would freeze well. You can however cut the recipe in half and it will be fine.
These are English Yorkshire Puddings.
Their origin is English and they were designed to be eaten with roast beef.
They are a staple Sunday lunch dish here in England.
Years ago housewives would serve them with gravy before she served the Sunday roast, that way, the family was part full and wouldn’t eat as much beef.
I make them every Sunday when I cook a traditional roast.
We don’t use the butter though, it is a fat that doesn’t get hot enough to give that extra ‘sizzle’ when you add the batter.
They freeze very well and I always have some in my freezer.
They are very well behaved and you can even cook them the day before needed, cover with a tea towel and re-heat when required.
German they are NOT!!
No, they are not German, but neither is German chocolate cake. Most here are unfamiliar with Yorkshire pudding. Those who are, would be confused at me calling them Yorkshire pudding because there’s not any meat, drippings or gravy in this recipe. Here in the US sweet puffy pancakes, or dutch babies are referred to as German pancakes.
Well said! And they are fun, versatile, easy and delicious.
Thanks so much for clarifying whether they can be frozen or not! I’ve made both mini and larger ones in an iron skillet. I’m always trying to find something for a brunch that can be made earlier, so being able to freeze them is great to know! Thank you!
★★★★★
Hi,
Do you think you could make these cute muffin size pancakes with apples? I have had the large size that way. The apples I believe were added when you put the pancakes in the pan to cook together.
★★★★★
I’m not entirely sure but I don’t see why you couldn’t do that. Sound delicious!
Loved these! I added about a tsp each of sugar and vanilla. However the butter baked over the sides and dropped into the oven making a smoky house! None the less we lived these! Maybe next time I will use less butter or set on a pan for the drippings.
★★★★★
Any chance anyone has used gluten-free flour? I’d love to make these for Xmas brunch for my gluten intolerant family member.
I’m sorry, I have ever tried these with gluten free flour.
A new favorite! My son and his friends – one of which is a very picky eater (who doesn’t LIKE bread?!?!?) – loved these! I only had 5 eggs and oat milk, and the recipe was still awesome!!!
★★★★★
I have read and reread this recipe and on confused about the butter amount; do you melt 1/2 tbls and divide among the muffin tin, or do you add 1/2 tbls to each?
Sorry for the confusion. Ad 1/2 Tbs. Butter to each muffin cup.
Love these! I have a question, the first time they curled up like they are supposed to making a nice little bowl, the next few times they seem to just puff up like a little loaf of bread. Do you know what I could do so this doesn’t happen? We love the little”bowl”….. Thanks!
★★★★★
If I have some that aren’t deflating like they should right after coming out of the oven I poke a little hole in the bubble to release the steam trapped inside.
I can’t wait to make these – love german pancakes and these are so cute. I have a family member coming for a short visit. He’s on the Keto diet so he can’t eat “regular” flour. Do you think these could be made with some other flour like coconut flour?
★★★★
I’m sorry, I’ve never used coconut flour so I don’t know.
These are incredible!! Has anyone tried using Pam spray vs butter?
★★★★★
Glad you enjoyed them! I wouldn’t recommend using Pam instead of butter for a few reasons. Pam is ok in small amounts like spraying something lightly for the non stick purpose, but shouldn’t be ingested in large amounts because it can make you very ill. It would take a large amount of Pam to get the same result as using butter. The buttery flavor of these german pancakes is due to the butter. Using Pam would make them taste like Pam. Also, heating Pam up to a sizzle would like a thick sticky residue in the bottom of your muffin tins that would be difficult to scrub out.
Sometimes mine puff up like a popover, but sometimes they hardly rise at all and just make little hockey pucks. I can’t tell what is causing the difference. Any guidance???
A few questions come to mind. Are you making the batter ahead of time? Batter needs to be fresh. Even my second batches don’t puff up well if it’s the same batter as the first batch. Are you using metal or silicone muffin pans? Silicone ones cause a variation of results because they don’t heat up as well. Are you making sure the butter is sizzling in the tins before adding the batter and then adding the batter quickly before putting them right in the oven? The sizzling heat of the butter is essential to make these puff up so you have to work quickly to pour the batter in and not let it still before putting in the oven. Hopefully, this helps 🙂
I made these for dinner with strawberries and homemade buttermilk syrup I’m so glad my husband suggested I should double it for our family of 8. I made 36 muffins. My 2 year old guy ate 6 of them! They are super delicious but even with all the eggs they probably aren’t going to fill you up so these are better as part of a meal. My family declared we should make these a Friday night tradition.
★★★★★
are you making these in mini muffin tins? or a regular cup cake tin?
A regular cupcake tin.