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Mini German Pancakes

These delightful Mini German pancakes are fluffy, quick to prepare, and easily customizable, making them a perfect nutritious breakfast option for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 100
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour Essential for structure; can substitute with whole wheat or gluten-free flour if desired.
  • 1 cup milk Provides moisture; dairy alternatives like almond milk work well.
  • 6 large eggs The key to light and fluffy pancakes; for a lower cholesterol option, use egg whites.
  • 1/4 cup melted butter Adds richness; coconut oil can be a good vegan substitute.
  • 1 tablespoon sugar Balances flavors; can reduce or omit for a less sweet pancake.
  • 1/2 teaspoon salt Enhances taste; crucial for flavor balance.
Serving Suggestions
  • Fresh fruit For serving; adds nutrients and natural sweetness.
  • Maple syrup The classic topping that everyone loves!

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until the mixture is smooth.
  3. Grease a muffin tin or a baking dish with a little butter to prevent sticking.
  4. Fill each muffin cup about halfway with the batter.
Baking
  1. Place in the oven and bake for 15-20 minutes until they puff up and turn golden brown.
  2. Remove from the oven and allow them to cool for a few minutes.
  3. Serve warm with fresh fruit and a drizzle of maple syrup.

Notes

Ensure your eggs and milk are at room temperature before mixing. Avoid overmixing the batter for optimal fluffiness. Generously grease the muffin tin to prevent sticking. Preheat your oven thoroughly.