Mini German Pancakes
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!
- 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.
Find it online: https://allrecipesmade.com/mini-german-pancakes/
