Mini German Pancakes Fluffy Baked (Print-Friendly Version)
Fluffy oven-baked German pancakes in muffin tin form. Quick to make, easy to reheat—a delightful breakfast treat.
# What You’ll Need to Make This:
→ Batter
01 -
3 large eggs, at room temperature
02 -
160 ml whole milk, at room temperature
03 -
85 g all-purpose flour, sifted
04 -
13 g granulated sugar
05 -
1 g salt
06 -
5 ml vanilla extract
→ For Baking
07 -
28 g unsalted butter, divided into 12 pieces
# How to Prepare:
01 -
Preheat the oven to 220°C. Place the muffin tin in the oven to heat while preparing the batter.
02 -
In a large mixing bowl, vigorously whisk the eggs until fully blended. Add the milk and vanilla extract, whisking until smooth.
03 -
Add the sifted flour, granulated sugar, and salt to the bowl. Whisk until the batter is smooth and free of lumps.
04 -
Let the batter rest at room temperature for 10 minutes.
05 -
Carefully remove the preheated muffin tin from the oven. Place one piece of butter in each well and allow it to melt completely.
06 -
Evenly divide the rested batter among the 12 muffin cups over the melted butter. Bake for 16–18 minutes, or until the pancakes are puffed and golden brown.
07 -
Serve the mini German pancakes immediately while hot, topped with your choice of syrup, fruit, or a dusting of powdered sugar.
# Extra Tips:
01 -
Pancakes can be refrigerated in an airtight container and reheated for meal prep.
02 -
For optimal lift, ensure eggs and milk are at room temperature before combining.