Mini German Pancakes
Fluffy and airy Mini German Pancakes that are perfect for breakfast or brunch, baked in the oven for a no-flip, delightful treat.
Ingredients
Main Ingredients
- 4 large large eggs Room temperature for better texture.
- 1 cup whole milk or buttermilk Buttermilk can be used for a tangy twist.
- 1 cup all-purpose flour Standard flour for best results.
- 2 tablespoons granulated sugar Adds sweetness.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon salt Balances sweetness.
- 2 tablespoons unsalted butter For greasing the muffin tin.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) to achieve puffiness.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth for about 30 seconds.
- Melt the butter in a well-greased muffin tin or individual ramekins to prevent sticking.
- Pour the blended batter into each section of the muffin tin or ramekins, filling them about 3/4 full.
- Bake for 15-20 minutes or until the edges are golden and puffed.
- Remove from the oven and let cool for a moment before serving immediately.
Notes
Serve with fresh fruits, maple syrup, whipped cream, or nut butters. Keep leftovers in the refrigerator for up to 3 days.