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!
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. 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!
This is all you need to make these cute little mini german pancakes. A blender, eggs, milk, flour and a little salt. Nice, huh? Oh, you’ll also need some butter for the muffins tins. Oops! Forgot to put the butter in the picture. Anyway, 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.
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!
Makes 18 Mini German Pancakes
- 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.