Description

These Mini Oven-Baked German Pancakes are a delightful twist on traditional pancakes, baked individually in a muffin tin for perfectly puffed, golden brown treats. Ready in under 30 minutes, they are light, fluffy, and easy to customize with your choice of toppings like powdered sugar, maple syrup, or fresh berries. Perfect for a quick breakfast or brunch with family and friends.

Ingredients

Basic Batter

1 cup all-purpose flour
1 cup milk
6 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 tablespoons butter, melted

Optional Toppings

Powdered sugar
Maple syrup
Fresh berries

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin thoroughly with butter or cooking spray to prevent sticking.
Mix the batter: In a blender or mixing bowl, combine the all-purpose flour, milk, eggs, sugar, vanilla extract, and salt. Blend or whisk the mixture until the batter becomes smooth and free of lumps.
Add melted butter: Gradually blend in the melted butter into the smooth batter until it is fully incorporated, ensuring a rich and tender pancake.
Fill muffin cups: Pour the batter evenly into each muffin cup, filling them about halfway to allow room for the batter to puff up during baking.
Bake the pancakes: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the pancakes puff up and the tops turn golden brown.
Cool the pancakes: Remove the muffin tin from the oven and let the pancakes cool slightly in the tin; they will deflate a bit, which is normal and expected.
Serve: Carefully remove the mini pancakes from the tin and serve them warm with your choice of optional toppings such as powdered sugar, maple syrup, or fresh berries.

Notes

Make sure to grease the muffin tin well to prevent sticking.
Do not overfill the muffin cups to allow pancakes to puff up properly.
Batter can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
These pancakes are best served warm but can be reheated gently in the oven or microwave.