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I remember peeking through the oven door as German pancakes rose so beautifully in my Grandmother’s oven. Mini German Pancakes are light, airy egg pancakes.
Often called Dutch baby pancakes, this breakfast has been a family favorite ever since I was a little girl.
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German pancakes are somewhat of a cross between a soufflé and an omelet. While they look fancy and taste divine, they are beyond simple to prepare.
German Pancakes
German Pancakes are such a fun breakfast to make. They’re baked right in the oven and the kids love to watch them as they rise sky high while they cook and then slowly fall down as they are set on the counter.
(Unlike a souffle you actually want these beauties to fall as they cool!)
I use a muffin tin to turn the eggy batter into perfectly round airy pancakes so there’s no flipping or worry about your pancake breaking. A little pat of melted butter in each muffin cup keeps the batter from sticking.
Growing up, this was my Grandmother’s signature breakfast to make for us. We were fortunate to live near enough for weekend visits to our grandparents’ house when we were small children.
Grandmother’s kitchen was my favorite place to spend time when we visited her and Grandpa. She would wake (almost ridiculously) early when she had guests and she never failed to have something in progress for breakfast no matter when you came downstairs.
She was the ultimate hostess and she never failed to fill our visits with an abundance of food, games, and fun when we visited them. I’ll always associate the delicious aroma of these German pancakes baking in the oven with visits to her house.
We love these miniature German Pancakes with fruit and powdered sugar. Try fresh berries or sliced peaches for a breakfast that’s worth waking up for.
These are also delicious with maple syrup, or my grandmother’s Sweet Orange Sauce. There is nothing that brings back memories of Grandmother quite like a warm pitcher of orange sauce waiting to be drizzled over crepes or German pancakes.
German Pancakes Recipe
I love this pancake recipe because I can bake a big batch all at once and have them ready to serve at the same time. There’s no worry about keeping the stack of pancakes warm as you finish cooking the rest of the batter.
That makes baked German Mini Pancakes a fantastically easy homemade breakfast served all on their own or as part of a big morning feast. Every which way I’ve served and eaten these German Pancakes they’ve been a big hit.
Once you’ve tried the amazingness that is a classic German Pancake, you’ll want to try some fun variations like this German Apple Pancake and Cranberry Almond German Pancakes.
When we’re not enjoying German Pancakes, we also love the familiar skillet variety of pancake. Banana Coconut Pecan Pancakes are always a favorite for a big weekend breakfast (or breakfast for dinner!)
Check out 2-Ingredient Cream Cheese Pancakes for a super simple low-carb breakfast treat along with these Light and Fluffy Buttermilk Waffles that also happen to be gluten free!
Speaking of gluten free recipes, it’s totally possible to make German Pancakes with gluten free flour. I’ve substituted a combination of brown rice flour and tapioca starch in this recipe with excellent results.
Mini German Pancake Recipe
Preheat the oven to 400°. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces – a little less than a teaspoon each.
Place a small piece of butter (see Cook’s Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes.
When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven.
Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit.
Mini German Pancakes
Ingredients
- ¾ cup all-purpose flour*
- ½ tsp kosher salt
- ½ tsp cinnamon
- ⅔ cup milk
- 6 eggs
- 4-5 tablespoons butter
*Gluten-Free Alternative
- ½ cup brown rice flour
- ¼ cup tapioca starch
Instructions
- Preheat the oven to 400°F. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)
- Place a small piece of butter (see Cook's Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
- Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven. Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/26/16 – recipe notes and photos updated 5/28/19}
Oh my gosh, I love the idea of making these mini. So so fun!!
I have never eaten German Pancakes before, but just seen them in pictures. I really like these as they so cute in mini form. Can't wait to try your recipe!
The idea ist really nice, but i have never eaten so pancakes and i am a german.
German pancake is a tradition in my family too, and my recipe came from my German Great Grandmother…. we make one large pancake in a cast iron skillet.
What gluten free ingredient do you us??
The gluten-free substitution amounts are listed in the recipe. Brown rice flour and tapioca starch are the alternatives for all-purpose flour.
Just want to confirm the muffin pan is the normal size pan and not the large muffin pan. Will make these for the Grandkids, they will love it. Thanks for all your great recipes you post.
I’m glad you’re enjoying the recipes, Linda!
You mention 20 pieces of butter. Does the recipe yield 20 pancakes?
The recipe will yield between 12-20 pancakes depending on the size of your muffin tins.
Do you need to scoop out the center, or will they fall in the center enough to add the toppings? I can’t wait to try this!
Hi, Connie! They should fall enough in the center for you to able to add the toppings.
Can you please tell me how many this makes? I don’t see this information anywhere in the recipe. Thanks. I can’t wait to try.
This recipe will make between 12-20 small pancakes, depending on the size of the muffin tin. That’s about 4 servings for my family.
great recipe. thank you. love these, maybe the most creative way to use my muffin pan
I’m so glad that you enjoyed the German pancakes, Sabrina!
Looking forward to making these tomorrow for breakfast!
I hope you love them as much as we do, Leslie.
What a lovely Easter brunch meal! Thank you. I took a photo but do not know how to add to my comment :-‘
I’m so glad to hear that you love the German pancakes!
Can they be reheated if needed ?
Yes, you can reheat the leftovers, Cindy. They aren’t quite the same, but they’re still delicious.
We have made these several times and we just love them! Do you happen to have the nutritional information for these? Thanks much!
We have also made several of your other recipes and they have all been a big hit in our house!
Hi Kathy! I’m thrilled you’re enjoying the recipe. I’ve added the nutritional info.
If I only have a regular size muffin tin, would I cook these longer? Thank you
These were made in a regular size tin, Andrea.
Hi! Wondering if I would be able to bake multiple pans at once, or if it needs to just be one pan at a time? Hoping to make these for a large group of people but trying to plan the best way to make a lot at once. Thanks!
I can usually get three in the oven at a time, Carly.
I would like to print this recipe, but it goes around in circles and won’t copy. I wonder if you can fix this please? Thank You! These look wonderful and fun!
Pat – I just tested this and it printed fine on my end. You may need to reinstall your drivers or do a bit more troubleshooting with your printer. I am so sorry I can’t be of more help than that.
Great Recipe,Fast,Inexpensive, and Nutritious!Thanks for the recipe!
Couldn’t agree more, checks all the boxes.
These turned out great at lunch today! I used Bob’s Red Mill 1-1 Gluten free flour. They grew up tall and fell just right. Both grandsons loved them and had several. The rest of us non-gluten free eaters enjoyed them too. Made 16. Filled with whip cream and strawberry sauce.
I’m glad the pancakes were a hit!
What do you mean by “use a spoon to scoop out the pancake”? Do you actually remove some of the pancake or push it down to make a center for the fruit?
Hi, Linda. The spoon is just a useful tool to help remove the pancakes from the muffin tin.
Looks very good,can’t wait to try them.
I hope you love the pancakes, Carol. Let me know what you think!
I don’t buy kosher salt, is regular salt ok ????
Hi, Rose! You can substitute regular salt instead; if you do, then I would recommend using about half as much, since table salt has finer grains than kosher salt.