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Mini German Pancakes

These are mini pancake cups are such a fun spin on the classic German pancake! They're a breeze to make, the blender does most of the work! And the topping options are endless. A new weekend treat to add to the menu!

Prep Time
6 mins
Cook Time
6 mins
Total Time
20 mins
Servings: 18 mini pancakes
Course: Breakfast
Cuisine: German

Ingredients

  • 1 1/4 cups (295ml) milk
  • 6 large eggs
  • 1 1/4 cups (117g) all-purpose flour, plus more for pans
  • Scant 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 4 1/2 Tbsp (70g) unsalted butter, melted, divided

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
  2. In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
  3. Fill prepared muffin cups about half way with batter (about 3 Tbsp each). Bake in preheated oven 14 - 17 minutes until puffed and golden (they might look like rounded muffins but they should deflate once you take them out of the oven). 
  4. Run a knife around edges to loosen (if you have an older pan they will likely stick a little but you can loosen by running the knife around each). Serve warm with desired toppings.

Notes

  • For delicious toppings try: s 
  • For the blueberry sauce: In a small saucepan whisk together 3 Tbsp sugar with 1 tsp cornstarch. Add in 3 Tbsp water, 1 tsp lemon juice and 1 cup frozen wild blueberries, bring to a boil, stirring frequently then let simmer a few minutes until blueberries begin to break down and sauce is thickened.
  • For the buttermilk syrup: in a medium saucepan combine 1/4 cup unsalted diced butter, 1/4 cup buttermilk, 1/2 cup granulated sugar and 1/8 tsp salt. Heat over medium heat, stirring occasionally, until it reaches simmer then stir in 1/4 tsp baking soda and stir until very frothy. Remove from heat and stir in 1/2 tsp vanilla extract.
  • Recipe source: inspired by Real Mom Kitchen