These irresistible Mini German Pancakes are the perfect way to turn an ordinary morning into something special. Each little puff bakes up golden brown, airy, and slightly crisp on the edges, with a soft custardy center and a gentle kiss of cinnamon. They’re sweet without being overwhelming, making them a perfect base for toppings like juicy berries, a dusting of powdered sugar, or a drizzle of maple syrup. And the best part? They come together so easily that you can whip them up on even the busiest mornings—no flipping required!

Why You’ll Love This Recipe

Effortless & Quick: Just mix, pour, and bake—no standing over a hot stove flipping pancakes.
Crowd-Pleaser: Kids love the puffy, muffin-sized portions, and adults can’t resist the warm cinnamon aroma.
Customizable: Works with a variety of toppings, from fresh fruit to decadent chocolate drizzle.
Beautiful Presentation: They puff up dramatically in the oven and look like you worked way harder than you did.

Ingredients You’ll Need

All-Purpose Flour: Provides structure and that classic pancake bite.
Kosher Salt: Enhances all the flavors without making the pancakes salty.
Cinnamon: Adds a warm, cozy aroma and subtle sweetness.
Milk: Helps create a smooth batter and tender texture.
Eggs: Give the pancakes their signature puff and custardy center.
Butter: Melts in the muffin tin for a golden, flavorful base.
Brown Rice Flour: Adds a delicate crispness and lightness.
Tapioca Starch: Helps with that slightly chewy, airy texture.

Note: Using both all-purpose flour and gluten-free flours adds unique texture and lift to the pancakes.

Variations

Fruit-Filled: Drop a few blueberries, raspberries, or sliced strawberries into the batter before baking.
Chocolate Twist: Add mini chocolate chips for a dessert-like breakfast.
Savory Version: Skip the cinnamon and sugar, then top with shredded cheese and herbs after baking.
Nutty Delight: Sprinkle chopped pecans or walnuts on top before baking for extra crunch.

How to Make Mini German Pancakes

Step 1: Preheat and Prep

Preheat your oven to 400°F. In a mixing bowl, whisk together all-purpose flour, kosher salt, and cinnamon until well combined.

Step 2: Mix the Batter

Add milk to the dry ingredients and whisk until smooth. Crack in the eggs and whisk again until the batter is silky and lump-free.

Step 3: Melt the Butter

Slice the butter into small pieces and place one piece into each muffin cup. Slide the tin into the oven for about 2 minutes, just until the butter is melted and sizzling.

Step 4: Pour and Bake

Remove the tin from the oven and quickly pour about 3 tablespoons of batter into each muffin cup. Bake for 12 minutes, until the pancakes are puffed and lightly golden at the edges.

Step 5: Serve

Let them cool slightly—they will deflate a bit—and use a spoon to gently remove each one. Serve warm with your favorite toppings.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Using room-temperature eggs and milk helps the pancakes rise better.
Work Quickly: Pour the batter into the hot buttered muffin tin right away for the best puff.
Don’t Overfill: Keep the batter to about 3 tablespoons per cup so they have room to rise.
Serve Immediately: These are best enjoyed fresh from the oven while still warm and puffy.

How to Serve

Garnishes:

Dust with powdered sugar, drizzle with maple syrup, or spoon over a fruit compote.

Pairings:

Serve alongside crispy bacon or breakfast sausages for a sweet-and-savory combo.

Brunch Board:

Arrange the pancakes on a platter with bowls of toppings—fresh berries, yogurt, nut butter, lemon curd—so everyone can customize their own.

Make Ahead and Storage

Storing Leftovers

Keep cooled pancakes in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 2 months.

Reheating

Reheat in a 350°F oven for 5–7 minutes or in the microwave for 15–20 seconds.

FAQs

Can I make these gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free blend, or simply increase the brown rice flour and tapioca starch for a fully gluten-free version.

Why did my pancakes deflate after baking?
This is completely normal. The puff comes from steam, which escapes as they cool, leaving a deliciously soft center.

Can I make them dairy-free?
Absolutely—use a plant-based milk and dairy-free butter alternative for a similar result.

Do I need to grease the muffin tin?
No need—melting butter in the tin before adding the batter naturally prevents sticking.

Final Thoughts

These Mini German Pancakes are the ultimate blend of simple preparation and impressive results. They’re warm, puffy, and versatile enough to suit any taste, whether you go sweet, savory, or somewhere in between. Once you try them, you’ll find yourself making them on repeat—because who doesn’t love a recipe that’s both adorable and delicious?