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.
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.
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 Pancakes
Yield: 17 - 18
- 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
- Strawberry syrup , blueberry sauce (recipe follows), Nutella, bananas, lemon curd, fresh fruit, maple syrup, buttermilk syrup (recipe follows), sweetened whipped cream
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.
In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
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.
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.
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.
Recipe source: inspired by Real Mom Kitchen