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Mini German Pancakes are my secret for quick brunches and cozy weekends. They are fluffy and light, made in a muffin tin and perfect for feeding a hungry crew or prepping breakfasts ahead of time. All you need are common kitchen basics and a hot oven.
I stumbled on these pancakes trying to jazz up regular batter for overnight guests The first batch disappeared before they even hit the table
Ingredients
- Large eggs: Fresh eggs at room temperature help the batter rise tall so use good quality ones for best results
- Whole milk: Whole milk makes the pancakes extra tender If possible choose milk without added stabilizers
- All purpose flour: Sifted for a lighter texture Go for unbleached for best flavor
- Granulated sugar: Adds a slight hint of sweetness and helps browning Only a tablespoon so it will not overpower
- Salt: Just a pinch makes the other flavors shine I use fine sea salt
- Unsalted butter: Cut into small pieces so every pancake gets a golden edge Use fresh butter for the best taste
- Vanilla extract: Just a splash brings warmth and roundness to the batter Real extract makes a difference so check the label
Step by Step Instructions
- Preheat the Oven:
- Start by setting your oven to 425 degrees so it is fully hot when your batter is ready Place your muffin tin inside to get it nice and warm This ensures the pancakes puff up high
- Melt the Butter in Tin:
- Once your oven is hot drop a piece of butter in each cup of the heated muffin tin and put it back for a minute until melted The sizzle means you are on track
- Whisk the Eggs:
- Crack your eggs into a large bowl These should be at room temperature Whisk with energy for at least a full minute until pale and frothy This gives the pancakes lift
- Combine Milk and Vanilla:
- Pour milk and vanilla extract into your eggs Whisk just long enough to blend smoothly
- Add Dry Ingredients:
- Sift flour sugar and salt directly into your wet ingredients This prevents lumps and creates a silky batter Gently whisk just until you see no dry spots
- Let the Batter Rest:
- Rest the bowl of batter on the counter for about ten minutes This step makes for extra fluffy pancakes
- Pour into Muffin Cups:
- Divide the batter evenly among the buttered muffin cups Fill each about halfway for best results The batter should start to bubble a little from the heat
- Bake Until Puffed:
- Slide the tray into the hot oven Bake for eighteen minutes or until the pancakes are deeply golden and dramatic in height They will collapse slightly as they cool
- Serve Hot:
- Pop the pancakes onto a plate Dust with powdered sugar drizzle with syrup or add fruit Serve while still warm and puffy for maximum delight
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Vanilla is hands down my favorite part of the batter I still remember my niece licking the spoon and declaring it tasted like birthday cake
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days Reheat in the oven or toaster at 350 until warm or microwave for a few seconds for busy mornings
Ingredient Substitutions
You can use two percent milk instead of whole if needed or swap in a non dairy alternative just make sure it is unsweetened Gluten free flour works well though the texture is a touch less puffy
Serving Suggestions
Serve these pancakes warm with fresh berries a sprinkle of powdered sugar or a drizzle of maple syrup A dollop of yogurt or lemon curd makes them extra special for brunch spreads
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Cultural History
Also called Dutch babies these pancakes have roots in German American communities They were made popular by Seattle diners in the early twentieth century and are now loved for their dramatic puff and golden edges
Recipe FAQs
- → How do I get the pancakes to puff up?
Preheating both the oven and the muffin tin is key. Add batter to the hot tin and bake immediately for best rise.
- → Can I prepare these in advance?
Yes. Store cooled pancakes in the fridge and reheat briefly in the oven or microwave for a fresh taste.
- → What toppings work well?
Try fresh berries, sliced fruit, maple syrup, or a sprinkle of powdered sugar for extra flavor.
- → Can I use non-dairy milk?
Yes, most non-dairy milks such as almond or oat milk can substitute for whole milk in these pancakes.
- → Why should the batter rest before baking?
Letting the batter rest allows flour to hydrate and creates a lighter texture in the finished pancakes.