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Mini German Pancakes

Mini German Pancakes

These Mini German Pancakes are a delightful and easy breakfast option that delivers golden-brown puffs, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: BREAKFAST & BRUNCH
Cuisine: German
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large eggs provides structure and richness
  • 1 cup whole milk enhances flavor and consistency
  • 1 cup all-purpose flour substitute with gluten-free if needed
  • 2 tablespoon granulated sugar adds sweetness, adjust to taste
  • 2 teaspoon pure vanilla extract elevates taste
For Greasing
  • 4 tablespoon unsalted butter melted for greasing

Equipment

  • muffin tin
  • blender

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a muffin tin with nonstick spray or melted butter.
  3. Blend together the eggs, milk, flour, sugar, and vanilla in a blender until smooth.
  4. Pour the batter into the prepared muffin cups, filling each one halfway.
  5. Bake for 15-20 minutes, or until the pancakes are puffed and golden brown.
  6. Serve warm with your favorite toppings.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Mini German Pancakes can be stored at room temperature for up to 2 hours, in the fridge for up to 3 days, and can be frozen for up to 2 months. Reheat in the microwave or oven to restore texture.

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