I’m excited to share my take on these Mini German Pancakes — little puffy, golden pancake cups baked in a muffin tin. They rise beautifully in the oven, settle into soft centers once out, and make breakfast feel special without any extra effort. I love serving them warm with powdered sugar, syrup, or fruit for a cozy and comforting start to the day.
Why You’ll Love This Recipe
I always choose this recipe when I want something quick, impressive, and fun to serve. These mini pancakes:
Bake all at once, so I don’t stand over the stove flipping.
Come out in perfect portions, making serving simple.
Have a light, airy texture that pairs well with any topping I’m in the mood for.
Require just a handful of basic ingredients I usually already have.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon (optional)
2/3 cup milk
3 large eggs
3 tablespoons butter, cut into small pieces (one small piece per muffin cup)
Directions
Preheat the oven to 400°F (200°C).
In a mixing bowl, whisk together the flour, salt, and cinnamon.
Add the milk and whisk until smooth.
Add the eggs and whisk again until the batter is fully combined.
Place a small piece of butter into each cup of a 12-cup muffin tin.
Put the tin in the hot oven for 1–2 minutes, just until the butter melts and sizzles.
Remove the tin from the oven and quickly pour about 3 tablespoons of batter into each cup (about halfway full).
Return the pan to the oven and bake for 12–15 minutes, or until the pancakes puff up and turn lightly golden.
Lift the pancakes out of the muffin tin and serve warm with powdered sugar, syrup, or fresh fruit.
Servings And Timing
This recipe makes 12 mini pancakes.
Total time: about 20 minutes (5 minutes prep, 12–15 minutes baking).
Variations
I sometimes leave out the cinnamon if I want a classic, simple flavor.
I like adding a splash of vanilla for a softer, sweeter aroma.
Lemon juice and powdered sugar make a bright, refreshing topping.
Fresh berries or fruit compote turn these into a beautiful brunch dish.
Storage/Reheating
If I have leftovers, I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in a 300°F (150°C) oven for a few minutes until soft and lightly crisp around the edges again.
FAQs
How do these pancakes puff up?
The eggs create steam when heated, causing the batter to rise dramatically in the oven and form airy centers.
Why did mine not rise much?
The muffin tin may not have been hot enough, or the butter may not have fully melted before adding the batter. A hot pan is key.
Can I make these without cinnamon?
Yes, I often do. The base recipe works perfectly plain, and toppings add plenty of flavor.
Can I use low-fat milk?
Yes. Whole milk adds richness, but low-fat milk still gives great results.
Can I double the recipe?
Absolutely. I double it often — just bake in two muffin tins or in batches.
Conclusion
Mini German Pancakes always feel like a little bit of oven magic to me. They’re simple, comforting, and endlessly customizable. Whenever I want a warm, inviting breakfast that looks special but takes only minutes to prepare, this is the recipe I reach for. Would you like a printable recipe card for this version?
Mini German Pancakes are light, puffy, golden pancake cups baked in a muffin tin. With a soft center and crisp edges, they’re easy to make, fun to serve, and perfect for topping with powdered sugar, syrup, or fruit.
Total Time:20 minutes
Yield:12 mini pancakes
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon (optional)
2/3 cup milk
3 large eggs
3 tablespoons butter, cut into 12 small pieces (1 per muffin cup)
Instructions
Preheat the oven to 400°F (200°C).
In a mixing bowl, whisk together flour, salt, and cinnamon.
Add milk and whisk until smooth, then add eggs and whisk again until fully combined.
Place a piece of butter into each cup of a 12-cup muffin tin.
Put the tin in the oven for 1–2 minutes, until butter melts and sizzles.
Quickly pour about 3 tablespoons of batter into each cup (about halfway full).
Bake for 12–15 minutes, until pancakes puff up and turn golden.
Remove from oven, lift pancakes out, and serve warm with toppings of choice.
Notes
Ensure the muffin tin is hot before adding batter to help them rise.
Cinnamon is optional; omit for a more classic flavor.
Add a splash of vanilla for extra aroma.
Best served fresh, but can be stored and reheated.
