Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini German Pancakes with Powdered Sugar and Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 67 reviews

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 12 mini pancakes 1x
  • Diet: Vegetarian

Description

These Mini German Pancakes are light, fluffy, and perfectly portioned for a delightful breakfast or brunch. Made with a simple blend of flour, milk, eggs, and a touch of sugar and vanilla, these oven-baked treats puff up beautifully and are served dusted with powdered sugar and fresh lemon wedges for a refreshing finish.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Wet Ingredients

  • 1/2 cup milk
  • 3 large eggs
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted

For Serving

  • Powdered sugar, for dusting
  • Fresh lemon wedges

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin using non-stick spray or butter to ensure the mini pancakes don’t stick.
  2. Blend the Batter: In a blender, add the all-purpose flour, milk, large eggs, sugar, vanilla extract, and salt. Blend them until the batter is smooth and homogeneous, ensuring no lumps remain.
  3. Fill the Muffin Tin: Pour the prepared batter evenly into the greased muffin tin, filling each cup about halfway to allow room for the pancakes to puff up during baking.
  4. Bake: Place the muffin tin in the preheated oven. Bake the mini pancakes for 12-15 minutes, or until they puff up noticeably and the edges turn a beautiful golden brown.
  5. Finish and Serve: Remove the muffin tin from the oven carefully. Dust the mini German pancakes generously with powdered sugar and serve them immediately with fresh lemon wedges on the side for a tangy and fresh contrast.

Notes

  • Ensure the batter is smooth by blending well for the best puff and texture.
  • Filling the muffin tin only halfway is essential; otherwise, the batter may overflow as it bakes and puffs.
  • Serve immediately to enjoy the pancakes at their fluffiest.
  • Fresh lemon wedges add a nice acidity that balances the sweetness perfectly.
  • These can be reheated briefly in the oven, but they are best eaten fresh.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://falafelsrecipe.com/mini-german-pancakes-with-powdered-sugar-and-lemon-recipe/