Monday, January 30, 2012

Mini German Pancakes

I am always looking for new creative ways to do breakfast. I absolutely love breakfast, and especially when I get to make breakfast. I saw these at a friend's Christmas party a while ago and thought it was such a fun idea. We have had them a couple of times now and I love it. I love them because I can have one or all twelve (maybe not quite all twelve but pretty close). They had them there for everyone to snack on at the Christmas party and it was great. You can fill the little cups with syrup, jam, or sprinkle them with powdered sugar and a little bit of lemon juice. I also love it because they are hand held. There is something fun about thinks that you can eat without utensils (maybe that is my inner child coming out). In my family we always called German pancakes dutch babies. I lovingly like to call these bad boys dutchies or little dutchies :).

Mini German Pancakes
Prep Time: 10 min
Bake Time: 15 Min
Makes 12-18 Mini German Pancakes

3 eggs beaten
1/2 cup flour
1/2 cup milk
1/2 tsp salt
1 tsp lemon juice
4 tbs melted butter

Preheat the oven to 425 degrees. Prepare regular sized muffin tins by placing approximately 1 tsp of butter in each tin. Once the oven is preheated place the muffin tins in the oven and let the butter melt. Watch it pretty closely because you don't want your butter to burn. While the butter is melting  combine all the remaining ingredients in a blender and blend for 2 minutes. Pour a small amount into each prepared muffin tin. The smaller amount you put in each tin the more individual mini German pancakes you will get. If you want them fairly thick then fill each tin 2/3 the way full. If you want them thinner only fill the tins 1/4-1/2 the way full. Bake at 425 degrees for 15 minutes or until light golden brown. Garnish with melted butter and powdered sugar or really whatever you heart so desires.


  1. I love making these, but they were soooo hard to get out of my muffin pan! I tried butter, shortening, all in my "non-stick" muffin pan. Any tips?

    1. I have always used my non-stick muffin pan. I will either use cooking spray or melt butter in each slot. I make sure the pan is hot when I pour in the batter. I don't really know if this makes a difference, but mine always come out of the pan pretty easily. I hope this helps.

    2. i used mini silicone trays, buttered and heated before filling, f.y.i.