The Marvelous Mini Muffins Simple OvenBaked German Pancakes

Mini German Pancakes

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:12 Mini Pancakes (Serves 4)

Ingredients:

• tablespoons (56g) Unsalted Butter, divided into 12 small chunks
• /4 cup (90g) All-Purpose Flour, spooned and leveled
• Large Eggs, room temperature
• /2 cup (120ml) Whole Milk, room temperature
• tablespoon (12g) Granulated Sugar
• /4 teaspoon (1.5g) Fine Sea Salt
• /2 teaspoon (2.5ml) Pure Vanilla Extract

Instructions:

• Preheat oven to 425°F (220°C). Place one small pat (about 1 teaspoon) of butter into the bottom of each cup in the muffin tin. Place the tin in the oven while it preheats to melt the butter completely and get it hot.
• In a large bowl, whisk together the flour, sugar, and salt until well combined.
• Lightly whisk the room temperature eggs, milk, and vanilla extract.
• Pour the wet ingredients into the dry ingredients. Whisk just until combined. A few lumps are acceptable; avoid over-mixing.
• Allow the batter to rest for 5 minutes.
• Carefully remove the hot muffin tin from the oven. Swirl the melted butter around each cup to coat the bottom and lower sides. Immediately and carefully pour the batter evenly among the 12 cups, filling each about 3/4 full.
• Return the tin to the centre rack of the oven. Bake for 18–20 minutes. Do not open the oven door during the first 15 minutes.
• Pancakes are done when they are deeply golden brown, significantly puffed up around the edges, and set in the centre.
• Remove immediately from the oven and serve straight away while they retain maximum puffiness, ideally with powdered sugar and lemon.

Nutrition Facts

Calories:123 kcal

Protein:3.8 g

Fat:9.6 g

Carbs:16.0 g

Fiber:0.0 g

Sugar:0.0 g

Sodium:3387 mg

Recipe Info

Category:Breakfast, Brunch, Dessert

Cuisine:German/European

Why Baked Mini German Pancakes Redefine Breakfast Bliss

There’s a distinct joy in serving something visually stunning that requires surprisingly little hands-on effort, and that is precisely what these baked Mini German Pancakes deliver. Forget the anxiety of trying to flip delicate, large pancakes on a stovetop; these puff sky-high in individual portions, guaranteeing that everyone gets a perfect, crispy-edged, custardy centre. This particular adaptation, baked in muffin tins, transforms the classic, impressive Dutch Baby into something wonderfully manageable and perfectly portioned for hosting or family mornings alike. If you’ve been searching for truly effortless yet show-stopping German Breakfast Recipes , your search ends here.

Unveiling the Magic of Puffed Pfannkuchen

The foundation of these delightful puffs lies in the traditional Pfannkuchen Recipe , which relies on super-hot fat and a simple, thin batter to create an almost magical rise. When baked, these Small German Pancakes achieve heights that seem impossible for such a lean mixture of milk, eggs, and flour.

The Secret to Fluff Without Flipping

The key distinction between these and standard crêpes is the aggressive heat applied instantly to the batter. By placing butter-filled muffin tins into a preheated 425° F ( 220° C) oven, we flash-heat the fat. When the thin batter meets this scorching surface, the moisture inside instantly vaporizes, forcing the pancake structure upwards and outward. This process ensures a dramatic, towering result every single time you make these Mini German Pancakes .

A Crêpe Cousin That Soars High

While they share a thin batter heritage with French crêpes, these are distinctly different in texture. The high ratio of egg to flour creates a structure that sets almost like a Yorkshire pudding or a popover—crisp, shattering on the edges, yet wonderfully tender and almost soufflé-like in the centre. This texture makes them excellent carriers for simple toppings, preventing them from becoming soggy too quickly.

Perfectly Portioned Portions for Any Crowd

The beauty of using German Pancakes Muffin Tins is the inherent portion control. Unlike making one massive skillet pancake that inevitably sinks when sliced, each mini version holds its proud, puffed shape. This makes plating easy, travel simple (for picnics or brunch buffets), and ensures consistent cooking times across the entire batch, which is a huge advantage when catering to groups. This is the method that brings the appeal of Mini Pancakes German Market stalls right into your home kitchen.

Gathering Your Components for Heavenly Mini German Pancakes

The beauty of this Mini German Pancakes Recipe is its minimalist ingredient list. You likely have everything required in your pantry already, making this a quick fix for unexpected brunch guests. The total active preparation time is minimal—just 10 minutes, plus a brief rest for the batter.

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Ensuring Ingredient Excellence

While the list is short, the quality and temperature of a few key ingredients make a noticeable difference in achieving the spectacular height we are aiming for.

Core Components for Batter Success

For the main body of the batter, you will need 3/4 cup (90g) of all-purpose flour, spooned and leveled to avoid packing too much in. This is balanced by 3 large eggs and 1/2 cup (120ml) of whole milk. Don't forget 1 tablespoon of granulated sugar for a hint of necessary sweetness, balanced by 1/4 teaspoon of fine sea salt, and 1/2 teaspoon of pure vanilla extract to round out the flavour profile. For the best results when making these German Pancakes Easy to master, ensure your eggs and milk are brought near room temperature before mixing.

Selecting the Right Fat for Maximum Rise

The fat used to coat the muffin tins is non-negotiable: it must be unsalted butter. You need 4 tablespoons of butter, divided into small, roughly 1-teaspoon portions—one for each cup of the muffin tin. This butter must be piping hot when the batter hits it; this instantaneous heat shock is the engine for the puff.

Essential Equipment for Individual Puffs

The single most important piece of gear here is a standard 12-cup muffin tin. In addition to this, a large mixing bowl and a whisk are sufficient. Avoid using an electric mixer for the batter; we want to minimize gluten development, so a simple hand whisk used only until just combined is perfect.

The Method: From Simple Mix to Golden Glory

The process moves quickly once the oven is hot. Start by preheating your oven to 425° F ( 220° C). While it heats, place one small pat of butter into the bottom of each of the 12 cups in your muffin tin and place the entire tin into the oven to melt the butter completely and bring the metal up to temperature.

Whisking Techniques for a Smooth, Airy Base

In a separate bowl, lightly whisk the room-temperature eggs, milk, and vanilla extract. In your main bowl, combine the flour, sugar, and salt. Gently pour the wet mixture into the dry ingredients. Whisk this batter just until the dry streaks disappear. A few small lumps are not just acceptable; they are desirable! Over-mixing will result in tough, flat pancakes. Allow this Pfannkuchen Recipe batter to rest for five minutes while the oven finishes heating.

Achieving Maximum Oven Lift for Your Mini German Pancakes

Once the oven reaches temperature and the butter in the tins is sizzling hot, it’s time for action. Carefully remove the scorching hot muffin tin. Immediately swirl the melted butter around each cup to ensure the bottom and lower sides are thoroughly coated. Working swiftly, pour the rested batter evenly among the 12 cups, aiming to fill each about three-quarters of the way full.

Baking Times and Temperature Guidance

Return the filled tin to the centre rack of the oven. Bake for 18 to 20 minutes total. The absolute golden rule here is to avoid opening the oven door, especially during the first 15 minutes. The rush of cold air will collapse the delicate steam structure holding the pancakes aloft. They are ready when they are deeply golden brown, significantly puffed, and look stable.

The Crucial Cooling Period

Remove the Mini German Pancakes from the oven. They will begin to deflate almost immediately upon contact with cooler air, but this is normal—the deflation is what creates that beloved, slightly sunken, custardy interior. Serve them right away to enjoy them at their peak height and texture.

Elevating Your Experience: Variations and Serving Suggestions

While these tiny puffs are magnificent in their simplicity, they are wonderful canvases for flavour exploration. For those seeking an interesting take, consider making Mini German Apple Pancakes by stirring finely diced, pre-sautéed apples into the batter before baking.

Sweet Toppings That Complement the Puff

The most traditional and effective accompaniment is a simple dusting of icing (powdered) sugar paired with a fresh squeeze of lemon juice. The tartness cuts through the richness of the butter and egg beautifully. Alternatively, a warm berry compote or a light drizzle of pure maple syrup works perfectly.

Savory Twists on the Classic Batter

To pivot these from a sweet breakfast to a light lunch or appetizer, omit the sugar from the batter entirely. You can whisk in 1/4 teaspoon of black pepper and 1/2 cup of finely grated sharp cheese, like Gruyère or Parmesan, before baking. Serve these savory puffs alongside smoked salmon or a fresh green salad.

Troubleshooting and Long-Term Storage Tips

While this recipe is inherently robust, a few common issues can arise, usually related to temperature control.

How to Store Leftover Puffed Delights

If you happen to have any leftovers (which is rare!), the texture will suffer as they cool and fully deflate. Store any remaining Mini German Pancakes in an airtight container at room temperature for up to two days. Reheating them briefly in a toaster oven will restore a little crispness to the edges, though they will never achieve the initial puff. Freezing is not recommended as the moisture content changes drastically upon thawing.