Mini German Pancakes

05.11.2017

Who doesn’t love a food just that much more when it’s served in a mini individual form? These Mini German Pancakes are fun for everyone, people of all ages will love these! Whenever I make these my family always gets so excited. They are perfect for a weekend breakfast yet they’re fancy enough to serve for a holiday brunch. I made these again on Easter morning and my kids and my husband were so happy to hear they were on the menu. One of our favorite toppings is buttermilk syrup (not pictured, sorry) or blueberry sauce with whipped cream but feel free to add what ever toppings you’d like. I’ve listed a few ideas in the recipe to help get you started. Recipe originally shared April 2014. Recipe and photos updated May 2017.

Mini German Pancakes

Mini German Pancakes

These are the perfect thing to serve to your mom for Mother’s Day on Sunday. They are so easy to whip up and I love them because they are one of those things we save for special occasions so we look forward to them just that much more. And I love that it makes so many because you’ll all want at least 3, especially when you can try each of them out with various toppings.Mini German Pancakes

I will be honest, these do tend to stick to the pans a little if you don’t have new muffin pans with a really good non-stick coating – the simple fix though is to just run a knife around them after they’ve baked to loosen them from the pan. I have a silicone muffin pan and one of these times I’m going to test them out in that. Just be sure that you generously butter each muffin cup and dust the cups with flour. This will hep reduce the the sticking.

Mini German PancakesMini German Pancakes

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Mini German Pancakes

Yield: 17 - 18

Ingredients

  • 1 1/4 cups milk
  • 6 large eggs
  • 1 1/4 cups all-purpose flour , plus more for pans
  • Scant 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 4 1/2 Tbsp unsalted butter , melted, divided

Topping ideas:

  • Strawberry syrup , blueberry sauce (recipe follows), Nutella, bananas, lemon curd, fresh fruit, maple syrup, buttermilk syrup (recipe follows), sweetened whipped cream

Instructions

  1. Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
  2. In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
  3. Fill prepared muffin cups about half way with batter (about 3 Tbsp each). Bake in preheated oven 14 - 17 minutes until puffed and golden (they might look like rounded muffins but they should deflate once you take them out of the oven). Run a knife around edges to loosen (if you have an older pan they will likely stick a little but you can loosen by running the knife around each). Serve warm with desired toppings.
  4. For the blueberry sauce: In a small saucepan whisk together 3 Tbsp sugar with 1 tsp cornstarch. Add in 3 Tbsp water, 1 tsp lemon juice and 1 cup frozen wild blueberries, bring to a boil, stirring frequently then let simmer a few minutes until blueberries begin to break down and sauce is thickened.
  5. For the buttermilk syrup: in a medium saucepan combine 1/4 cup unsalted diced butter, 1/4 cup buttermilk, 1/2 cup granulated sugar and 1/8 tsp salt. Heat over medium heat, stirring occasionally, until it reaches simmer then stir in 1/4 tsp baking soda and stir until very frothy. Remove from heat and stir in 1/2 tsp vanilla extract.
  6. Recipe source: inspired by Real Mom Kitchen

27 comments

  • Anna @ Crunchy Creamy Sweet: These are so beautiful, Jaclyn! Love! April 19, 2014 at 11:10am Reply

    • Jaclyn: Thanks so much Anna! Thanks for pinning too :)! April 19, 2014 at 11:23am Reply

  • Laura (Tutti Dolci): Gorgeous photos, Jaclyn! These are so pretty and I love the strawberry topping! April 19, 2014 at 8:12pm Reply

    • Jaclyn: Thank you Laura! April 21, 2014 at 11:05pm Reply

  • Tiffany: These are so cute! I can’t wait to try them. Did you just serve them in the paper cupcake liners or did you bake them in the liners as well? Thanks! April 21, 2014 at 1:29pm Reply

    • Jaclyn: I just served then in the liners I think they’d stick if baked in liners. I hope you love them Tiffany! April 21, 2014 at 9:22pm Reply

  • Chung-Ah | Damn Delicious: Okay seriously – could this get any cuter?! April 21, 2014 at 11:33pm Reply

  • Emily: Jaclyn, I’m really sorry for bothering! I was able to print the funfetti cupcakes, it seems that after you commented the print button and save recipe button appeared! I think it is the light blue rectangle where the recipe is written on! But I just cannot find the print in these German Pancakes, could it be that I can’t because the recipe doesn’t have the format of the light blue rectangle? I’m sorry for bothering! April 26, 2014 at 3:43pm Reply

    • Jaclyn: Sorry Emily – I’ve just added that above! April 28, 2014 at 9:33pm Reply

  • Katelyn: These look delicious! Do you think they would be good served cold or are they best served warm? April 29, 2014 at 2:13pm Reply

    • Jaclyn: I think they are best served warm, I actually tried both ways and liked them warm much more. April 29, 2014 at 6:43pm Reply

  • Lena: These are the best pancakes that I ever tryed really easy to make for the breakfast and they are sooooo good! March 11, 2017 at 12:34pm Reply

    • Jaclyn: So glad you like them Lena March 27, 2017 at 11:46am Reply

  • Hayley Dawn: These look so cool! May 11, 2017 at 7:10pm Reply

  • Holly: I think your blog is my favorite out of all the ones I follow! :) I pin almost every recipe! My mom follows you, too, and after a dessert failure the other day (not from your blog) I told my mom the only site I never get a fail from is Cooking Classy and she agreed. These would be perfect maybe for my upcoming baby shower! May 11, 2017 at 10:30pm Reply

    • Jaclyn: I’m so happy to hear you and your mom have enjoyed my blog Holly! I hope you continue to find many recipes you love :)! May 22, 2017 at 3:19pm Reply

  • Deborah @ The Harvest Kitchen: These are so cool!!!! So cute!!!! So perfect for a brunch display!! I can’t wait to make them!! May 12, 2017 at 8:32am Reply

  • Brittany: These are so cute and look amazing!! Definitely want to make these!! Do you have a recipe for lemon curd? I tried searching your blog for one, but couldn’t find any. Thanks so much! May 12, 2017 at 9:14am Reply

  • Karen: These look divine. Can I ask what chocolate filling you used? May 18, 2017 at 10:23am Reply

    • Jaclyn: It’s Nutella :). May 18, 2017 at 10:45am Reply

      • Karen: YUM! Thank you! May 18, 2017 at 11:05am Reply

  • Kelly Senyei @ Just a Taste: Oh. Em. Gee. I love everything about these pancakes! I think I would need to eat more than just 3, though :P May 18, 2017 at 3:26pm Reply

    • Jaclyn: Thanks Kelly! Yes and it’s hard limiting it to 3 :). May 22, 2017 at 3:19pm Reply

  • Julia: Thank you for posting amazing recipes! I’m an avid follower:)! This recipe looks amazing and I want to make it, but there are no directions or quantity. Can you please add it? June 30, 2017 at 11:11pm Reply

    • Jaclyn: Hi Julia – this should be fixed now. Thanks! July 11, 2017 at 2:08pm Reply

  • Brooke: I can’t find the instructions. I see the recipe. But can’t seem to find the baking instructions. Do you just use the normal German pancake instructions or are there steps specific to these? July 1, 2017 at 1:14pm Reply

    • Jaclyn: Should be fixed now. Thanks Brooke! July 11, 2017 at 2:07pm Reply

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