We love German pancakes at our house. As I was making Brazilian Cheese Rolls one day, which had a similar, although savory, batter, I realized little mini German pancakes would be a super fun breakfast. The best part is that you don’t need a special pancake pan; a mini muffin tin works great! This is something we make often at my house (sometimes even for dinner!) because it’s made with super basic ingredients. Just milk, flour, eggs, and a bit of butter. I make mine with the least amount of eggs possible, so it’s not so…eggy. They’re just soft and pillowy and perfect for dipping in just about anything.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pancakes
- All-purpose flour – Making these over the years, I actually realized I like the texture of these better when I reduce the flour a little bit. I left the recipe below the same as originally posted because I know so many people make and love these, but I put a note on there that I usually reduce the flour now, from 3/4 cup to 1/2 cup.
- Milk – Whatever milk you have will work!
- Eggs
- Salt
- Butter – Always use real butter if you can!
- Powdered sugar – For dusting.
Berry Sauce
- Fresh or frozen strawberries – You just need a little handful. You could use frozen mixed berries, too.
- Berry jam – Any variety.
- Sugar – Optional/if needed depending on how sweet your berries are.
Equipment
- Mini muffin tin – Any mini muffin tin will do. I love mine in a cast iron muffin tin because the edges get nice and crispy!
How to Make Mini Puffed Pancakes with Berry Sauce
- These are so easy! You just need to pop your pan in the oven and preheat it.
- While that’s heating up, pop some flour, eggs, milk, and a dash of salt in a blender and blend it all up.
- When your pan is hot, you’ll take it out and coat each well with butter, then pour in your batter and return the pan to the hot oven.
- While those are baking, whip up your quick berry sauce. Just mix up a few frozen berries and a few tablespoons of whatever berry jam you have in the fridge. Heat it in the microwave for a bit and then mash it all together with a fork, adding sugar if needed. The jam sweetens and gives body to the sauce and the berries make it taste like it’s fresh. It’s so easy; I use this for ice cream, pancakes, waffles, and all kinds of stuff like that.
- After 15-20 minutes, your little pancakes will be puffed up and beginning to brown. Pull them out, dust with powdered sugar, berry sauce, and a little dollop of whipped cream or cool whip if desired. Enjoy!
Storing and Other Tips
- These little pancakes are best eaten fresh out of the oven. If you do have leftovers, store them in an airtight container in the fridge and enjoy within 2-3 days.
- Part of what makes these puff so beautifully is the batter hitting that hot pan. Be sure to move quickly when buttering the wells and adding the batter!
Frequently Asked Questions
These are really best enjoyed fresh! That said, you could certainly make them and reheat as needed if you enjoy them that way.
These are best enjoyed fresh! If you want to try freezing, place finished pancakes on a lined baking sheet and freeze until solid, then transfer to a freezer-safe container. Reheat as needed, just know the texture may not be the same as when they are freshly cooked.
This is normal! they will slowly deflate as they cool.
Yep! They may just need to bake a couple extra minutes!
Mini Puffed Oven Pancakes with Berry Sauce
Ingredients
Pancakes
- ¾ cup flour *or reduce to ½ cup, see note below
- ¾ cup milk
- 2 eggs
- ⅛ teaspoon salt
- 2-3 tablespoons butter melted
- powdered sugar
Berry Sauce
- 6 large frozen or fresh strawberries
- 3 tablespoons berry jam
- optional: sugar if needed to taste
Optional Toppings
- maple syrup
- whipped cream
- cool whip
Instructions
Pancakes
- Place mini muffin pan (or cast iron skillet) in oven and heat to 400℉. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.
- Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells ¾ full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.
- Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
- If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
- Yields about 24 mini muffin pancake puffs.
Questions & Reviews
Love it!!! My family loves pancakes in any form…so I can’t wait to share this one with them!! Thanks!
Cute idea….especially in the heart pan. I need to find one ASAP!
Perfect Valentines Day breakfast. love it!!
We love German pancakes in our house…I will definitely try these next time.
These are so freaking cute! Love this idea.
I am definitely going to make these! My family is into anything pancake / muffin / baked goodie. I noticed that the recipe doesn’t call for any baking powder. How do they get so light and fluffy?
BTW, I recently discovered your blog and LOVE it! Thanks for all the great recipes 🙂
Keren, eggs are a leavening agent. Not a ton unless you have a lot of eggs, but they totally are!
Yep- ditto Stacey!
Thanks!
OH I have gone to mini pancake heaven!!! Looks so yummy!! And that heart shaped cast iron is AWESOME I want one!!
Love it!
I have been looking for a sweet, but fairly budget friendly ideas of things I could do for my family on Valentines day! This looks perfect..as always haha! Thanks!
I love the idea of cooking them individually…and in hearts!
This looks amazing! We’re having people over for dessert this week, I’m definitely trying these. Thanks for the great idea. You girls never cease to amaze me!