Mini German Pancakes (Dutch Baby): The Ultimate Fluffy Brunch Treat

By Jason Griffith

🥞 Prep Time: 10 mins 🔥 Bake Time: 15 mins ⏱️ Total Time: 25 mins 🍽️ Yields: 12 mini pancakes

Fluffy, golden, and irresistibly cute—these Mini German Pancakes puff up beautifully in the oven and make the perfect breakfast, brunch, or dessert treat. If you’ve ever had a classic Dutch Baby, this is the adorable, crowd-friendly miniature version, baked right in a muffin tin. Each little pancake cup is light inside, wonderfully crispy at the edges, and just waiting to be filled with fresh fruit, sweet cream, or a drizzle of maple syrup. Forget standing over a griddle; this recipe is hands-off, fast, and guaranteed to impress.

Why I Love This Recipe

I’m a firm believer that breakfast should be special, even on a busy weekend morning. While I love a classic stack of buttermilk pancakes, making them one by one on a griddle can feel like a marathon. That’s why I’ve fallen head over heels for the German Pancake, or Dutch Baby. But this miniature version takes the convenience factor to another level.

• Hands-Off Perfection: Once the batter is mixed (it takes about 5 minutes), the oven does all the work. No flipping required!
• The “Puff” Factor: Watching these little cups inflate dramatically in the oven is pure kitchen magic. It’s a guaranteed smile-maker for everyone at the table.
• Crowd-Friendly: Baking them in a muffin tin ensures 12 perfectly portioned servings, making them ideal for brunch gatherings. Plus, you can set out toppings and let everyone customize their own.
• Simple Ingredients, Big Flavor: The flavor is slightly custardy and rich, with the subtle warmth of cinnamon and vanilla. It’s a sophisticated twist on a simple breakfast.

If you’re hosting a weekend brunch, pairing these with a refreshing drink like this Blueberry Lemonade is a guaranteed success!

Ingredients for Mini German Pancakes

This recipe requires basic pantry staples, but the quality of your ingredients really shines through.

Ingredient	Quantity	Notes
All-Purpose Flour	¾ cup	Standard pantry flour works best here.
Kosher Salt	½ tsp	Crucial for balancing the sweetness.
Cinnamon	½ tsp	Optional, but adds a lovely warmth.
Milk	⅔ cup	Whole milk is recommended for richness.
Large Eggs	3	Ensure they are at room temperature for a better puff.
Vanilla Extract	1 tsp	Use pure vanilla for the best flavor.
Melted Butter	2 tbsp	Unsalted, plus more for greasing the pan.

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Swaps and Notes

• Dairy-Free: You can swap the milk for a plant-based alternative like almond or oat milk, though the puff may be slightly less dramatic. Use a plant-based butter substitute or coconut oil for the melted butter.
• Flour: A 1:1 gluten-free baking blend can often be used, but again, watch the puff factor.
• Vanilla & Cinnamon: For a plain, classic taste, you can omit the cinnamon. For a citrusy twist, add 1/2 teaspoon of fresh lemon zest to the batter.
• Make it Savory: Skip the cinnamon and vanilla. After baking, fill the cups with shredded cheese, chopped herbs, and crumbled sausage, similar to the flavors in this hearty Cajun Chicken Sausage Gumbo.

How to Make Mini German Pancakes: Step-by-Step

The secret to this recipe’s success lies in getting the pan hot and leaving the oven door closed!

1. Preheat and Prep

• Preheat oven to 400°F (200°C).
• Crucially, grease a standard 12-cup muffin pan generously with melted butter. Don’t be shy—the butter helps them puff and prevents sticking.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, kosher salt, and cinnamon until well combined.

3. Mix the Wet Ingredients

• In a separate, larger bowl, beat the eggs, milk, vanilla, and the 2 tablespoons of melted butter until the mixture is smooth and uniform.

4. Combine the Batter

• Pour the wet ingredients into the dry mixture. Whisk until fully combined. The resulting batter will be quite thin—this is correct! A thin batter helps achieve that signature light, crisp texture.

5. Pour and Bake

• Carefully divide the batter evenly among the 12 greased muffin cups. Each cup should be about halfway full.
• Transfer the muffin tin to the preheated oven.
• Bake for 15–17 minutes, until the pancakes have puffed up significantly and the edges are deep golden brown and crispy.

6. Serve Immediately

• Remove the pancakes from the oven. They will deflate slightly as they cool, which is normal.
• Carefully remove them from the tin. Dust immediately with powdered sugar and serve with your favorite toppings.

Tips for Success

• Room Temperature Eggs: Using room temperature eggs helps create a lighter, smoother batter and encourages better lift in the oven. Take them out 30 minutes before starting.
• Use a Hot Pan (Kind of): While you don’t need to preheat the muffin tin in the oven like you would for a large Dutch Baby, ensure your oven is fully preheated to 400∘F before putting the batter in. A high, steady heat is essential for the puff.
• Don’t Open the Oven! Resist the urge to check on them. Opening the oven door will cause the temperature to drop and you’ll lose that beautiful, dramatic puff.
• Generous Greasing: I can’t stress this enough. If you don’t use enough butter, the pancakes will stick and tear when you try to remove them.

Serving Suggestions and Pairings

These Mini German Pancakes are a blank canvas for toppings, allowing you to easily go sweet or savory.

• Classic Sweet: Dust with powdered sugar, a squeeze of fresh lemon juice (which reacts beautifully with the batter), and a drizzle of real maple syrup.
• Fruit Topping: Fill the cups with fresh berries (strawberries, blueberries) and a dollop of whipped cream.
• Dessert Style: Add a spoonful of Nutella or a scoop of simple homemade Easy Coconut Macaroons filling for a rich, sweet bite.
• Beverage Pairings: Pair them with strong coffee or a fun, fruity mixed drink for brunch like a Classic Mimosa or Raspberry Bellini.

Nutritional Information (per serving)

Please note: This is an estimated nutritional breakdown and does not include optional toppings like powdered sugar or syrup.

Nutrient	Amount
Calories	110 kcal
Total Fat	6g
Saturated Fat	3g
Cholesterol	50mg
Sodium	110mg
Total Carbs	10g
Dietary Fiber	0g
Protein	4g

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Storage and Leftover Tips

Mini German Pancakes are best enjoyed immediately, straight from the oven, when they are at their maximum puff and crispness.

• Storage: If you do have leftovers, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a toaster oven or a standard oven at 350∘F for a few minutes until warmed through and the edges crisp up again. Microwaving is not recommended as it will make them soggy.

More Recipes You Will Love

Looking for more incredible crowd-pleasing recipes from my kitchen? Check out these other Chef Maniac favorites:

• For an effortless weeknight dinner: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• If you’re craving a decadent dessert: The Best Peanut Butter Brownies I’ve Ever Made
• For a refreshing drink: This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days

Final Thoughts

These Mini German Pancakes are an absolute delight—a quick, elegant, and fun way to serve breakfast. They are the perfect way to make a simple meal feel truly special. Give them a try this weekend, and let me know how high yours puff!

I’d love to hear your feedback in the comments! What toppings did you use? If you enjoyed this recipe, please follow me on social media for more cooking tips and tricks!