Why You’ll Love This Recipe
I love this recipe because it delivers all the charm of traditional German pancakes in adorable, single-serving portions. There’s no flipping, no fuss — just mix, pour, and bake. They’re versatile enough for sweet or savory toppings, from berries and whipped cream to bacon and cheese. Plus, they bake in just 12 minutes, making them a great choice when I want something special without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup milk (room temperature)
4 large eggs (room temperature)
2 tablespoons butter (divided into muffin cups)
2 tablespoons brown rice flour
1 tablespoon tapioca starch
Directions
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I preheat the oven to 400°F (200°C).
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In a mixing bowl, I whisk together the all-purpose flour, kosher salt, and ground cinnamon until well combined.
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I add the milk and whisk until smooth, then crack in the eggs and whisk again until the batter is silky and lump-free.
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I place a small piece of butter into each muffin cup and put the tin in the oven for about 2 minutes, just until the butter melts and sizzles.
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Working quickly, I pour about 3 tablespoons of batter into each hot, buttered muffin cup.
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I bake for 12 minutes, or until the pancakes are puffed and golden at the edges.
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Once baked, I let them cool slightly (they’ll deflate a bit) before gently removing them from the tin.
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I serve them warm with my favorite toppings — fresh fruit, powdered sugar, maple syrup, or even savory fillings.
Servings and timing
This recipe makes about 12 mini pancakes.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
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Sweet treat: I top mine with whipped cream, sliced strawberries, or a drizzle of honey for a classic breakfast look.
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Savory twist: I fill them with scrambled eggs, bacon, and cheese for a fun brunch idea.
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Citrus flavor: I add a bit of lemon zest to the batter for a bright, refreshing taste.
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Gluten-free version: I replace the all-purpose flour with extra brown rice flour and tapioca starch or use a gluten-free flour blend.
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Spiced version: I mix in a pinch of nutmeg or cardamom for an extra layer of flavor.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy them again, I reheat them in the oven at 350°F for a few minutes until warm and crisp. They can also be frozen and reheated straight from the freezer for a quick breakfast option.
FAQs
Why do my pancakes deflate after baking?
It’s completely normal for them to deflate as they cool — the air inside escapes, leaving a soft, custardy center that’s perfect for holding toppings.
Can I make the batter ahead of time?
Yes, I can mix the batter the night before and store it in the refrigerator. I let it come to room temperature before baking for the best puff.
What kind of pan works best?
I use a standard 12-cup muffin tin. A nonstick tin works great, but I still make sure to butter each cup thoroughly.
Can I make these dairy-free?
Absolutely. I use plant-based butter and almond or oat milk as substitutes. The pancakes still puff up beautifully.
Can I use a blender for the batter?
Yes, blending the batter gives it an extra smooth texture and makes mixing even easier. I just blend until combined, not too long.
Conclusion
These Mini German Pancakes are one of my favorite easy breakfast recipes — light, fluffy, and endlessly customizable. I love how they puff up in the oven and turn golden brown, creating little edible cups ready for any topping I choose. Whether I make them sweet or savory, they always bring a touch of fun and elegance to breakfast or brunch.
Mini German Pancakes
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These golden, airy mini German pancakes are baked to perfection with crisp edges and a custardy center—easy to make, no flipping required, and perfect for toppings!
- Author: Sarah
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 mini pancakes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: German-Inspired
- Diet: Vegetarian
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup milk (room temperature)
4 large eggs (room temperature)
2 tablespoons butter (divided among muffin cups)
2 tablespoons brown rice flour
1 tablespoon tapioca starch
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). Place a small piece of butter into each muffin cup. Set the tin in the oven for about 2 minutes, until the butter is melted and sizzling.
Make Batter:
In a medium bowl, whisk together all-purpose flour, brown rice flour, tapioca starch, salt, and cinnamon.
Add Wet Ingredients:
Whisk in milk until smooth, then add eggs and whisk again until the batter is silky and lump-free.
Pour & Bake:
Quickly remove the hot muffin tin from the oven. Pour about 3 tablespoons of batter into each muffin cup.
Bake:
Bake for 12 minutes, or until the pancakes are puffed, golden, and slightly crisp at the edges.
Serve:
Let cool slightly (they will deflate a bit). Gently remove from the tin and serve warm with your favorite toppings — such as maple syrup, fresh berries, or powdered sugar.
Notes
Use room-temperature eggs and milk for the best rise and texture.
Work quickly when pouring the batter into the hot pan to ensure maximum puff.
For gluten-free, replace all-purpose flour with more brown rice flour and tapioca starch or a 1:1 gluten-free blend.
Serve immediately for the fluffiest results.