Save
Mini German pancakes bring the magic of bakery windows right into your kitchen with minimal fuss. These airy little clouds always turn out golden and irresistible tucked into muffin tins. The first time I made them was for a weekend breakfast when we needed something cheerful and kid-sized. Every batch since has vanished almost as quickly as they puff up in the oven.
The first time I served these, my niece actually clapped when she saw them puff up over the tin. It is so much fun watching these pancakes rise and crisp in just a few minutes.
Ingredients
- All-purpose flour: gives the pancakes structure and softness. Use a high-quality unbleached brand for best texture
- Kosher salt: balances the sweetness and boosts all the flavors
- Ground cinnamon: makes each bite fragrant and cozy. Try to use fresh cinnamon for maximum aroma
- Milk: at room temperature ensures the batter combines smoothly and puffs well
- Large eggs: at room temperature add volume. If you can, use fresh eggs for the fluffiest results
- Butter: makes the edges deliciously crisp. Pick a good European-style butter for extra richness
- Brown rice flour: adds a subtle earthy note and helps lighten the batter. Choose a superfine version
- Tapioca starch: boosts the pancake’s pastry-like lift. Look for it in the gluten-free baking aisle
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. You want it hot and ready so the batter gets an instant lift
- Mix Dry Ingredients:
- In a medium bowl whisk together all-purpose flour kosher salt and cinnamon. Stir thoroughly so the spices and salt are fully distributed
- Add Wet Ingredients:
- Pour in the room-temperature milk and whisk until smooth and no flour clumps remain. Crack in the eggs one by one whisking each time. Aim for a silky pourable batter with no lumps
- Prepare Muffin Tin:
- Cut the butter into small pieces and add a bit to each muffin cup. Slide the tin into the oven for about 2 minutes. Let the butter melt and sizzle
- Fill the Muffin Cups:
- Working quickly take the hot tin from the oven. Pour batter into each cup about three tablespoons per space. The butter should start to bubble
- Bake the Pancakes:
- Return the tin to the oven and bake for 12 minutes. Watch as the pancakes puff dramatically and turn golden at the edges
- Cool and Serve:
- Let the pancakes sit for a minute or two. They will shrink slightly as they cool which is normal. Carefully loosen the edges and lift out each mini pancake. Serve immediately with toppings of your choice
I am especially fond of the brown rice flour here because it makes the pancakes extra tender without any strange grit. The first time my family tried these mini pancakes we all debated over which topping is best but fresh berries always win at our table.
Storage Tips
These are best right out of the oven but you can keep leftovers for a day. Store in a sealed container at room temperature. To refresh them just pop in a hot oven for three minutes to bring back the crisp edges.
Ingredient Substitutions
To keep these gluten free use only brown rice flour and tapioca starch or a gluten-free all-purpose flour mix. Almond milk works in place of dairy milk without affecting flavor. If you prefer coconut sugar over brown rice flour in the dry mix it will still taste rich.
Serving Suggestions
Try classic toppings like powdered sugar a drizzle of maple syrup fresh berries or lemon wedges. For a kid-friendly twist let everyone add their own favorite jam or yogurt on top. Sometimes we even spoon cooked apples or a touch of whipped cream into the warm pancake pockets for dessert.
Mini German pancakes make everyone smile and will soon become a go-to breakfast for your family. Serve hot and watch them disappear in minutes!
Common Recipe Questions
- → How do I achieve the best puff in mini German pancakes?
Use room-temperature milk and eggs, and add batter to hot, sizzling butter in the muffin tin for maximum puff.
- → Can I make these pancakes gluten-free?
Yes, substitute all-purpose flour with brown rice flour and tapioca starch, or use a gluten-free flour blend.
- → What toppings pair well with these pancakes?
Fresh berries, maple syrup, whipped cream, lemon curd, and powdered sugar are delicious with these golden pancake cups.
- → Why do the pancakes deflate after baking?
They are meant to puff dramatically in the oven and gently deflate as they cool, creating a perfect pocket for toppings.
- → Can these be made ahead of time?
They are best enjoyed straight from the oven, but leftovers can be reheated and served with fresh toppings.