Tuesday, April 26, 2016

Mini German Pancakes

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I remember peeking through the oven door as German pancakes rose so beautifully in my Grandmother's oven. German pancakes are a cross between a soufflé and an omelet; and they are beyond simple to make. German pancakes are light, airy egg pancakes. Often called Dutch baby pancakes, this breakfast has been a family favorite ever since I was a little girl.

German Pancakes are such a fun breakfast to make. The kids love to watch them as they rise sky high in the oven and then slowly fall down as they are set on the counter. Growing up, this was my Grandmother's signature breakfast to make for us. We were fortunate to live near enough for weekend visits to our grandparent's house when we were small children.

Grandmother's kitchen was my favorite place to spend time when we visited her and Grandpa. She would wake (almost ridiculously) early when she had guests and she never failed to have something in progress for breakfast no matter when you came downstairs. She was the ultimate hostess and she never failed to fill our visits with an abundance of food, games, and fun when we visited them.

We love them with fruit and powdered sugar, maple syrup, or my grandmother's Sweet Orange Sauce. There is nothing that brings back memories of Grandmother quite like a warm pitcher of orange sauce waiting to be drizzled over crepes or German pancakes.

COOK'S NOTE: Here's a tip for dividing the butter. Slice it into tablespoon amounts and then quarter each tablespoon of butter. You'll wind up with 20 small cubes of butter.

Mini German Pancakes {traditional and gluten free recipes}
Yield: about 5 servings, 16-20 mini German pancakes
(printable recipe)

3/4 cup all purpose flour *
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2/3 cup milk
6 eggs
4-5 tablespoons butter

* Gluten Free Alternative:
1/2 cup brown rice flour
1/4 cup tapioca starch

Preheat the oven to 400°. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)

Place a small piece of butter (see Cook's Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.

Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven. Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit. Enjoy!

Here are some more breakfast recipes you might like:
Frito Pie Huevos Rancheros by Barefeet In The Kitchen
Peanut Butter Banana Stuffed Almond Crusted French Toast by The Noshery
Mega Bacon, Egg, and Cheese Waffle Stacks by Foodie with Family
Peaches and Cream French Toast Casserole by Barefeet In The Kitchen
Buttermilk Biscuits and Sausage Gravy by Simply Recipes
Bacon and Egg Grilled Cheese Paninis by Melissa's Southern Style Kitchen
Strawberry Nutella Crepes by Closet Cooking


  1. Oh my gosh, I love the idea of making these mini. So so fun!!

  2. I have never eaten German Pancakes before, but just seen them in pictures. I really like these as they so cute in mini form. Can't wait to try your recipe!

  3. The idea ist really nice, but i have never eaten so pancakes and i am a german.