My kitchen was bathed in early morning light, the kind that makes everything feel soft and full of promise. I was searching for something special, a weekend treat that felt impressive but wouldn’t have me chained to the stove flipping pancake after pancake. That’s when I discovered Mini German Pancakes. As they puffed up in the oven, transforming from a simple batter into golden, cloud-like cups, the most incredible scent of buttery cinnamon filled the air. It felt like magic happening right in my oven, and from that first bite—crisp at the edges, tender in the middle, perfect for holding a river of maple syrup—I was utterly hooked. This recipe became my secret weapon for effortless, joyful mornings.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 2/3 cup milk
- 3 large eggs, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter, divided
- Powdered sugar, fresh fruit, maple syrup, or jam, for serving
Don’t let the simplicity fool you; each ingredient plays a crucial role. I’ve tested this with cold eggs straight from the fridge, and trust me, taking the five minutes to let them warm up on the counter makes the batter blend so much smoother and helps achieve that iconic puff. Using pure vanilla extract instead of imitation makes a huge difference in the warmth of the final flavor. And please, don’t be tempted to reduce the butter—it’s what creates those irresistible, crispy, lacy edges we all fight over.(See the next page below to continue…)