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Mini German Pancakes Recipe (Easy Dutch Baby Bites)

These Mini German Pancakes are light, airy, and golden with crisp edges and soft, custardy centers. Baked in a muffin tin, they puff beautifully and are perfect for breakfast, brunch, or a fun weekend treat. Easy to make with simple ingredients, they’re ideal for serving with sweet or savory toppings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 mini pancakes
Course: Breakfast
Cuisine: German
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 tbsp unsalted butter (melted, divided)

Equipment

  • muffin tin preheated in oven
  • blender
  • oven
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C) and place a muffin tin inside to heat.
  2. In a blender, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth.
  3. Carefully remove the hot muffin tin and add a small amount of butter to each cup.
  4. Pour the batter evenly into each muffin cup, filling each about halfway.
  5. Bake for 12–15 minutes until the pancakes puff up and turn golden brown.
  6. Remove from the oven and serve immediately while warm and puffed.

Notes

Use room temperature ingredients for best rise. Preheat the muffin tin to achieve crispy edges. Avoid opening the oven during baking to prevent deflation. Serve immediately for best texture. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in oven or microwave.