Breakfast just got a lot more fun with these quick and easy-to-make mini German pancakes! Throw them together in the blender and they'll be ready to eat in 10 minutes. The perfect breakfast for a lazy weekend or busy morning!
Plain pancakes are always good, but sometimes you just want something different, something that you've never made before. You look in the fridge and pantry and see that you have the basics: eggs, milk, vanilla extract, flour and salt. What can you make out of that??
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It's time to try your hand at making mini German pancakes! They're bite-sized perfection and you can literally top them with anything. The whole family will love them, you really can't go wrong!
THIS GERMAN PANCAKES RECIPE IS SO EASY
We really love this recipe! It's so much easier to make than traditional ebelskivers but just as delicious! And they're such cute fingerfoods for breakfast!
WHAT TO SERVE WITH THESE FUN PANCAKES BITES
Homemade buttermilk syrup is our absolute favorite topping for these delicious little mini German pancakes! If that's all that you have to eat with them, then you're golden. But don't be afraid to dress them up even more!
- Strawberries
- Blueberries
- Bananas
- Whipped Cream
- Nutella
- Yogurt
- Jelly
- Pudding
- Bacon Crumbles
- Maple Syrup
The combinations are endless! Try them all out and see which ones your family loves the most.
YOUR NEW FAVORITE WAY TO MAKE GERMAN PANCAKES
Our family loves these way better than the German pancake in the pan. By using a mini muffin pan, each one turns out fluffier and has a little crusty edge. Plus, it's the perfect shelf cooking recipe since you should basically always have the ingredients on hand. Extra bonus points? You mix it all up in a blender, so you don't have to worry about having lots of dirty mixing bowls to clean. Oh yea, uh huh!
(Adapted from Mel's Kitchen Cafe.)
Mini German Pancakes
Ingredients
- 6 large eggs
- 1 cup milk
- ½ tsp vanilla extract
- 1 cup (5 oz) all-purpose flour (white or wheat)
- ¼ tsp salt
Instructions
- Preheat the oven to 400°F.
- Let a mini muffin pan get hot in the oven for 10 minutes while you're making the batter.
- Add the eggs, milk and vanilla in a blender and blend on low speed until smooth, about 10-20 seconds.
- Add the flour and salt and blend until just combined.
- Remove hot pan from the oven and spray each cup thoroughly with cooking spray.
- Carefully pour batter into cups, about half full.
- Bake immediately for 8-10 minutes or until lightly browned.
- Dump them out onto a clean kitchen towel while still warm and keep covered until you're ready to serve.
- Top with desired toppings.
Notes
They're so good! And the crispy bits are the best.
And yes, you have to use a backwards, dirty Christmas oven mitt to get the full effect. 😉 If you manage to have any leftovers, store them in an airtight container in the fridge and pop them in the microwave for 10-15 seconds at a time to reheat.
Have you made these before? What are your favorite toppings? Let us know in the comments!
Looking for more great breakfast ideas?
- Love make-ahead breakfasts? These definitely won't disappoint! They're easy to throw together, freeze well and heat up quick on those busy mornings.
- Try out our favorite overnight oats + 10 flavor combos!
- Egg muffin cups make eating eggs on the go a breeze!
- Crunchy French toast sticks are your new favorite way to eat the classic.
Enjoy your breakfast!
As a German myself I just wanted to mention that this is actually the original way of doing “German pancakes” they are called Pfitzauf and usually baked in Muffin-tin-like-forms. Glad you enjoy them in the original way❤️
LOVE this!!! It’s awesome to hear that these are the original way! We love them so much.
I halved the recipe for a family of 3 and it came out great and made a full mini muffin pan perfectly no left over batter. They were delish and my picky eater gobbled them up !
That’s so great to hear, so glad you loved them!
Made these this morning 6 hungry children. They LOVED them!!! I dont have mini muffin tins so I used regular. Filling a little less than half full, made 2 dozen. Most of them ate 4. They tried them topped with nutella, or peanut butter, or syrup. I loved how quick and easy these were. While these were baking I prepped their lunch. English muffins and topped with leftover lasagna filling and mozzarella cheese. Thank you for all your wonderful tips on using stuff up, meal prepping and recipes!!! Really has me thinking outside the box!!!
LOVE THIS!!! Thanks so much for sharing! So glad your family loved them and you’re getting a lot out of the site! That’s our goal in life 😉
We LOVE these! Even my pickiest eater–who generally can’t stand the SMELL of eggs–loves them. My only issue is that they ALWAYS stick. I’ve tried spraying the tin and brushing it with a generous amount of oil.
So far, neither approach has worked. Any advice?
So glad to hear that y’all love them! Sorry you’re having issues with them sticking… You’re not spraying the tins with oil until your mixture is ready and you pull your tin out of the oven, right? We’ve never had an issue with ours sticking, they usually dump right out of the tin. So if you’re following the directions exactly as they’re written, then it might be your muffin tin? It’s so strange that they’re sticking!
Hi, I don’t have a mini muffin pan. Can these be made successfully in a regular size pan? If so, what would the appropriate cooking instructions be? Thank you
They can! You would keep the temperature the same, but they’ll probably need around 15 minutes of baking versus 8-10. Watch for them to turn puffy and golden brown on top! Let us know how it goes! 🙂
I don’t know if I’m doing something wrong but they are just a bit to eggy with some maple syrup on top you don’t taste it which is great
If you have problems with it sticking get a silicon muffin tin they pop out easily with no spraying required
These look great! Would they work if I substitute regular flour with almond flour? I have one child who is recently gluten free so I’m still trying to figure out which recipes will work for him. Thank you!
You could definitely try! We haven’t ever made them gluten free and we don’t bake with almond flour, so we can’t say for certain. But if you try it out, please let us know! 🙂
Did you try these with the almond flour?
Looove this recipe! Have made it a few times. Our favorite is to have them as dinner topped with any leftover meat that we have. Tonight was topped with pork roast. So good!!!
Oh wow, that sounds SO GOOD!!! We’ll have to try that!
Can these freeze? If so what’s the reheating instructions from frozen please? Thank you
These were amazing! Topped with fresh blueberries and maple syrup.
Thank you for sharing your thoughts! We are always happy to hear when people try and love the fun meals we do.
Love this recipe! Does anyone know how this turns out with almond flour? Thanks a ton!
I would like to know if I could add a piece of fruit in it when it is baking, do you think it would turn out?
We usually suggest topping these with fresh fruit after they are baked, rather than adding them in before baking. You want nice fluffy little pancakes, and there is the potential for fruit added in before baking to weigh the batter down.
These are amazing! We love to add a scoop of protein powder to the batter, too! My toddler loves hers with maple syrup, I put strawberry preserves on mine. Thank you for this recipe!
LOVE these… the kids call them “Oven Pancakes”. The recipe we have always used calls for putting butter into the pan before you heat it in the oven! We love to top them with lemon juice and powdered sugar plus a bit of real maple syrup. My grownup health conscious self loves goat cheese, a few berries, and a drizzle of real maple syrup 🙂 When I was a kid we would often make them on Sunday when we got home from Church–fond memories!