Mini German Pancakes (Mini Dutch Babies)

Light, fluffy on the inside, golden on the edges—these mini German pancakes are perfect for breakfast, brunch, or dessert. 🧾

Ingredients

¾ cup all-purpose flour
½ tsp kosher salt
½ tsp cinnamon (optional, but delicious)
⅔ cup milk
3 large eggs
2 tbsp granulated sugar
1 tsp vanilla extract
4 tbsp unsalted butter, melted (plus more for greasing)

For Serving (Optional) Powdered sugar Whipped cream Fresh berries Maple syrup or honey 👩‍🍳 

Instructions

1️⃣ Preheat Oven Preheat oven to 400°F (205°C). Generously grease a muffin tin (standard or jumbo) with butter.

2️⃣ Make the Batter In a blender or mixing bowl, combine flour, salt, cinnamon, milk, eggs, sugar, vanilla, and melted butter. Blend or whisk until smooth and lump-free.

3️⃣ Fill the Pan Pour batter into the muffin cups, filling each about ½ to ⅔ full.

4️⃣ Bake Bake for 15–18 minutes, until puffed up and golden around the edges. Do not open the oven while baking (they deflate!).

5️⃣ Serve Immediately Remove from oven and dust with powdered sugar. Top with whipped cream, berries, or drizzle with syrup.

 

⏱️ Recipe Info Prep Time: 5 minutes Bake Time: 15–18 minutes Total Time: ~25 minutes Servings: 8–10 mini pancakes 💡 Tips They will puff dramatically in the oven and deflate slightly when cooling—that’s normal! For a savory version, skip sugar & cinnamon and add cheese or herbs. Best enjoyed right away while warm and airy.