Breakfast & Brunchcookingclassy
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!
👥 18 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 6 min🔥 Cook: 14 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- blender
- pan
- knife
📝 Preparation Steps
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.
cups (295ml) milk1 1/4cups (117g) all-purpose flour, (plus more for pans)1 1/4Tbsp (70g) unsalted butter, (melted, divided)4 1/2
2
In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about ⏱️ 10 seconds.
large eggs6Tbsp (70g) unsalted butter, (melted, divided)4 1/2
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).
cups (295ml) milk1 1/4cups (117g) all-purpose flour, (plus more for pans)1 1/4Tbsp (70g) unsalted butter, (melted, divided)4 1/2
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.
Nutrition Facts
calories
81 kcal
fat Content
4 g
serving Size
1 serving
sodium Content
29 mg
protein Content
3 g
cholesterol Content
64 mg
carbohydrate Content
5 g
saturated Fat Content
2 g
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