Fluffy Mini German Pancakes for a Delightful Breakfast Treat
These Mini German Pancakes are a delightful breakfast option with a fluffy texture and can be customized to suit any taste.
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Servings: 12 pancakes
Calories: 90kcal
Equipment
- Muffin tin
Ingredients
For the Batter
- 4 large eggs Provide a fluffy texture and rich flavor.
- 120 ml milk Whole milk or a dairy-free option like almond or oat milk.
- 80 g all-purpose flour Substitute with almond flour for gluten-free.
- 1 tablespoon granulated sugar Enhances sweetness without overwhelming.
- ¼ teaspoon salt Elevates the flavors.
- 1 teaspoon vanilla extract Adds a warm, fragrant note.
For Baking
- 2 tablespoon unsalted butter For greasing the muffin tin.
For Topping
- 2 tablespoon powdered sugar For a light dusting on top.
Instructions
Step-by-Step Instructions
- Preheat your oven to 220°C (425°F) and greas the muffin tin with unsalted butter.
- In a large mixing bowl, combine the eggs, milk, flour, sugar, salt, and vanilla extract. Whisk until smooth and lump-free.
- Pour the batter into the preheated muffin cups, filling each one about ¾ full.
- Bake in the oven for 12-15 minutes until puffed and golden brown.
- Dust the pancakes with powdered sugar and serve immediately while warm.
Notes
For best results, use room temperature eggs and fill muffin cups only ¾ full to allow for rising.
Nutrition
Serving: 1pancake | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 70mg | Sugar: 2g | Vitamin A: 200IU | Calcium: 40mg | Iron: 0.5mg