Mini German Pancakes Recipe: Fluffy Bites of Joy

These Mini German Pancakes are a delightful breakfast option, fluffy and customizable, perfect for any brunch gathering.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 pancakes

Course: Breakfast

Cuisine: German

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Substitute with whole wheat or gluten-free flour if needed.
1 cup Milk Any plant-based milk can be used as an alternative.
3 large Eggs Flax eggs can be used for a vegan version.
2 tablespoons Sugar Can be reduced or replaced with a sugar substitute.
1 teaspoon Vanilla Extract Almond extract can be a substitute for a different flavor.
1/4 teaspoon Salt Balances all flavors.
1 tablespoon Butter Use a non-dairy alternative if needed.

Equipment

Muffin tin
blender
Oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and place a 12-cup muffin tin inside for about 10 minutes.
In a blender, combine all-purpose flour, milk, eggs, sugar, vanilla extract, and salt. Blend on high for about 30 seconds until smooth.
Remove the hot muffin tin from the oven and add 1/2 tablespoon of butter into each cup. Allow it to melt.
Once the butter has melted, pour the batter into each muffin cup, filling them about 3/4 full.
Bake for 15-20 minutes, watching as the pancakes puff up and turn golden brown.
Remove from the oven and serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 80mgSugar: 2gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure your ingredients are at room temperature. Overmixing can lead to dense pancakes. Preparing the batter night before can save time in the morning.

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