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I remember looking out the oven door when the German pancakes rose so beautifully in my grandmother's oven. German mini pancakes are light and airy egg pancakes.
Often called Dutch baby pancakes, this breakfast has been a family favorite since she was a little girl.
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German pancakes are a kind of cross between a souffle and an omelette. While they look elegant and taste divine, they are more than simple to prepare.
German pancakes are a fun breakfast to prepare. They bake in the oven and kids love to watch them as they soar through the sky as they cook and then slowly fall off as they are placed on the counter.
(Unlike a soufflé actually want These beauties drop as they get cold!)
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I use a tin of muffins to turn the egg dough into perfectly round aerated pancakes so you don't move or worry about your pancake breaking. A little melted butter in each cup of muffins prevents the dough from sticking.
Growing up, this was my grandmother's exclusive breakfast to make us. We were fortunate enough to live close enough for weekend visits to our grandparents' house when we were young children.
Grandma's kitchen was my favorite place to hang out when we visited her and Grandpa. He woke up (almost ridiculously) early when he had guests and never stopped having something in progress for breakfast, no matter when you came downstairs.
She was the ultimate hostess and never stopped filling our visits with lots of food, games, and fun when we visited. I will always associate the delicious aroma of these oven-baked German pancakes with visits to your home.
We love these miniature German pancakes with fruit and powdered sugar. Try fresh berries or sliced peaches for a breakfast that's worth waking up to.
These are also delicious with maple syrup or my grandmother's sweet orange sauce. There's nothing that reminds grandma of it like a warm jug of orange sauce waiting to be drizzled with pancakes or German pancakes.
German pancake recipe
I love this pancake recipe because I can bake a large batch at once and have them ready to serve at the same time. Don't worry about keeping the pancake stack warm when you're done cooking the rest of the dough.
That makes baked German mini pancakes an incredibly easy homemade breakfast served alone or as part of a big morning party. I have served and eaten these German pancakes anyway, they have been a great success.
Once you've tasted how amazing a Classic German Pancake is, you'll want to try some fun variations like this German Apple Pancake and German Almond-Blueberry Pancakes.
When we're not enjoying German pancakes, we also love the family variety of pancakes. Banana and coconut nuts pancakes are always favorites for a great weekend breakfast (or breakfast for dinner!)
Check out the 2-ingredient cream cheese pancakes for a super-simple low-carb breakfast alongside these light, fluffy buttermilk waffles that are also gluten-free.
Speaking of gluten-free recipes, it's entirely possible to make German pancakes with gluten-free flour. I have substituted a combination of brown rice flour and tapioca starch in this recipe with excellent results.
German Mini Pancake Recipe
Preheat the oven to 400 °. Whisk together the flour, salt and cinnamon. Add milk and beat gently. Add the eggs and beat again. Cut the butter into small pieces, just under a teaspoon each.
Place a small piece of butter (see Cook's Note) in each cupcake time, and then melt the butter in the hot oven, about 2 minutes.
When the butter has melted, remove it from the oven and pour about 3 tablespoons of the egg mixture (I used a 1/4 cup tablespoon) in each muffin pan.
Bake for 12 minutes, until very puffy and lightly golden around the edges. Remove from the oven. The pancakes will fall off immediately after removing them from the oven.
Use a spoon to scoop each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit.
German mini pancakes
Servings: 4 servings
- 3/4 cup all-purpose flour *
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of cinnamon
- 2/3 cup milk
- 6 eggs
- 4-5 tablespoons of butter
- * Gluten-free alternative
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
Preheat the oven to 400 °. Whisk together the flour, salt and cinnamon. Add milk and beat gently. Add the eggs and beat again. Cut the butter into small pieces (just under a teaspoon each)
Place a small piece of butter (see Cook's Note) in each cupcake time, and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove it from the oven and pour about 3 tablespoons of the egg mixture (I used a 1/4 cup tablespoon) in each muffin pan.
Bake for 12 minutes, until very puffy and lightly golden around the edges. Remove from the oven. The pancakes will fall off immediately after removing them from the oven. Use a spoon to scoop each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit. Enjoy!
Here is a tip to divide the butter. Cut it into tablespoons and then cut each tablespoon of butter into quarters. You will end up with 20 small butter cubes.
Germans Mini Pancakes