Mini German Pancakes

German pancakes are one of my favorite breakfasts. I remember my first time having these as a small girl, probably around 8 years old. I was at my Uncle’s house. His family raved about this breakfast non-stop. When I saw the pan pulled out of the oven, I was blown away by how neat it looked. Puffed up way above the pan like a mountainous dish of pancake. It was the coolest thing I had ever seen, and then when I took a bite, one of the TASTIEST things I had ever put in my mouth.

After I made them for myself for the first time years ago, I couldn’t believe how EASY they are to make. They require minimal ingredients and all of which you probably have on hand.

I came across this recipe idea at Real Mom Kitchen (one of my favorite blogs) and was blown away by how great this idea and recipe was. Little personal German Pancakes! How perfect would this be for a shower or party brunch?!  Her recipe is very similar to mine for German Pancakes, but I liked the idea of adding in some vanilla, something I will be doing to my own recipe from here on out.

I made these with my mom while visiting her house this last week and she made the most delicious blueberry syrup/sauce to go with it. It was the perfect complimentary flavor to these little beauties! Definitely give these a try! You will be blown away by how easy and delicious they are!

Mini German Pancakes! You will be blown away by how easy and delicious these are! The perfect personal sized breakfast! #breakfast #recipe

4.0 from 1 reviews
Mini German Pancakes
 
You will be blown away by how easy and delicious these are! The perfect personal sized breakfast!
Recipe type: Breakfast
Serves: 18-24 individual german pancakes
Ingredients
  • 6 eggs
  • 1 cup flour
  • 1 cup milk
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ¼ cup butter, melted
BLUEBERRY SAUCE/SYRUP
  • 1 cup water
  • ½ cup sugar
  • ¾ tsp. lemon juice
  • 1 tsp. vanilla
  • 2½ Tbsp. cornstarch
  • 1 cup blueberries
Instructions
  1. Preheat oven to 400 degrees F.
  2. Blend together eggs, flour, milk, salt vanilla and butter until smooth. We have always just dumped it all into a blender and done it that way.
  3. Pour patter into greased muffin tins until each muffin slot is filled about ½ way full.
  4. Bake for 15-18 minutes until done and puffed up.
TO MAKE BLUEBERRY SUACE/SYRUP:
  1. Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it thickens up. Stir in blueberries and simmer for about 10 minutes.
  2. Fill each mini german pancake with blueberry sauce.

Enjoy!
(German Pancake recipe from: Real Mom Kitchen)


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  1. Wow! Those really do look delicious! But I wonder where the “german” title is from? I’m german and I’ve never seen anything like this in my moms or my grandmas kitchen. Our Pancakes are usually more like thick Crepes.. like your pancakes, but without baking powder ^^.
    When we do pancakes we usually eat them with cinnamon and sugar or marmelade or nutella <3 <3

    • Diane

      Not sure where the name came from, but my German family has made (regular size) German pancakes for generations. It would be interesting to find out the history behind them, though

  2. Yummy! One of our favorites is “Jelly Pancakes” – really French pancakes. We always make them for a special treat when our parents go out on “date night”. The recipe is very similar, only we make ours in a frying pan, more like a crepe. I will have to make these sometime for my family!

  3. e,s,

    Looks so good;I will definitely be making this for my family ! Do you think that fruit sauce recipe would work fine with other fruit(like strawberries) substituted for the blueberries?

  4. Dying over this photo! I just want to gobble it all up!! :) Will your kids eat blueberries?? Emma won’t touch them unless they’re in a smoothie :(

  5. Lynne

    With the exception of the vanilla these are pretty much identical to the Yorkshire Puddings my mother and grandmother always used to make. The batter went into smoking hot fat and they were delicious served with a roast beef meal. My father said that as a little boy any leftovers were eaten cold with jam on top (there were never any leftovers for us – I can’t even imagine such a thing!). My parents both hail from the English Midlands (Staffordshire as it used to be known).

  6. These look great! I’ve never heard of them before but i’m always on the look out for new interesting breakfasts! I will definitely give them a go.

  7. Carrie

    Loved Them! I halved the recipe and was still able to make 24 mini pancakes. My 18 month old and I polished them off throughout the weekend. She loves blueberrys so the syrup was perfect with the pancakes, messy, but delicious. It was also fun watching the way they puffed up in the oven and just concaved when they came out. Thanks for the great breakfast, lunch, and snack.

  8. Beth P

    We knew these as Dutch Babies growing up and I love them. I’ve never made them mini like this, though., until I made them last night, and they were a huge hit! My kids wolfed them down, and my husband said he preferred them to regular pancakes (he didn’t feel that way when I made them in a 9 x 13 pan). Thanks for the great idea of putting them in muffin tins!

  9. szkent

    I made these this morning but used wheat flour because it was all I had. Bad idea. Don’t do it. Weird texture coupled with overpowering cream of wheat flavor. We doused with maple syrup and whipped cream and berries. I cannot wait to try these with AP flour.

  10. Lisa Vaughn

    Wonder if you could replace blueberries with strawberries? Or use warmed strawberry syrup? Looks delish!

  11. Kat

    I made them today but was slightly disappointed as they didnt taste anything like pancakes but more like an egg with a jam. I agree with the “german ladies”I also come from Europe but pancakes has always been round and slightly thicker then crepes. Makes me wonder! But enough negative, i tried few of your other recipes and they are a huge hit! love your recipes! Easy and delish!!!!!!

  12. silvia

    To the german ladies : This are very traditional american pancakes, called Dutch Baby or German pancakes. They were introduced in the first half of the XX century at a family owned restaurant called Manca’s in Seattle and they are still trademark in some west coast diners

  13. Tarah

    What are your thoughts on using an æbleskiver pan? My muffin tin isn’t good for non stick even when greased, but my æbleskiver pan is cast iron and very non stick.

  14. paula

    I have made these several times. I love them. What I do is mix up some cream cheese and powdered sugar, place that in the cup of the pancake and then put pie filling on that.

  15. Hi Nikki – I tried these this morning as a “trial” before Christmas – what do you grease your muffin tin with? I used a mild canola oil and found the pancakes still sticked – but managed to get them out. I sprinkled each pancake with cinnamon sugar and served with home made icecream – really yummy. I think I did not cook them long enough though as the insides were a bit like a thick egg custard jelly …??

  16. hhphillips

    The recipe was easy to prepare. The pancakes were light and beautiful. The syrup was not to sweet. I will try it again.

  17. Colleen Kelly

    I love make German apple pancakes. What a great idea to make them mini and fill them as you did. Cool.

  18. Juliet

    The mini German pancakes are okay but they were a little dry and tasteless. They are much better with apples and sugar on top, but other than that they are good! :)

  19. Lauren

    This recipe reminds me very much of my favorite weekend breakfast from my childhood: Popovers! My mom only used two eggs, no melted butter, and added sugar to the batter. We always just put butter or jam on them! Brings me back to my childhood!