Fluffy Mini German Pancakes: Your New Favorite Weekend Breakfast

👩‍🍳 Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place 4-6 individual oven-safe ramekins or a 12-cup muffin tin in the oven to heat up for at least 10 minutes. Getting the pan very hot is key to a good puff.
2. 2

   In a medium bowl, whisk together the flour, granulated sugar, and salt. Set aside.
3. 3

   In a separate bowl, whisk the eggs until light and frothy. Gradually whisk in the whole milk until well combined. (Alternatively, combine eggs, milk, sugar, and salt in a blender and blend until smooth, then add flour and pulse until just combined).
4. 4

   Pour the wet ingredients into the dry ingredients. Whisk until just combined and smooth, being careful not to overmix. A few small lumps are okay. Let the batter rest for 5-10 minutes while the pans continue to heat.
5. 5

   Carefully remove the hot ramekins or muffin tin from the oven. Place about 1/2 teaspoon of unsalted butter into each ramekin or muffin cup. The butter should melt and sizzle immediately.
6. 6

   Carefully pour the batter evenly into each ramekin or muffin cup, filling them about two-thirds full.
7. 7

   Return the filled ramekins/muffin tin to the oven. Bake for 15-20 minutes, or until the mini German pancakes are dramatically puffed, golden brown around the edges, and set in the center. Avoid opening the oven door during the first 10-12 minutes of baking.
8. 8

   Remove from the oven. The pancakes will deflate within a minute or two, which is completely normal. Immediately transfer them to individual serving plates.
9. 9

   Top each warm pancake with a small pat of unsalted butter, letting it melt into the crevices. Finish with a generous dusting of powdered sugar. Serve immediately and enjoy!