Fluffy Mini German Pancake Bites (Oven-Baked Dutch Babies)
Bake these small, individual German pancakes in a muffin tin for a cozy, irresistible morning treat with fluffy centers and crisp edges.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 mini pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: German/American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted, plus extra for greasing
- Powdered sugar, for dusting
- Lemon juice, for serving (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Generously grease a standard 12-cup muffin tin with melted butter.
- In a medium bowl, whisk the eggs until they are light and slightly frothy.
- Add the flour and salt to the eggs. Whisk until just combined; do not overmix.
- Slowly whisk in the milk until the batter is smooth. Whisk in the 1 tablespoon of melted butter.
- Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. Do not open the oven door during the first 12 minutes of baking.
- The pancakes are done when they are puffed up high, golden brown, and the centers are set.
- Carefully remove the tin from the oven. The pancakes will deflate slightly as they cool.
- Serve immediately dusted with powdered sugar and a squeeze of fresh lemon juice, if desired.
Notes
- For the best rise, ensure your milk and eggs are at room temperature before mixing.
- Do not skip greasing the muffin tin well; this helps the edges crisp up properly.
- You can substitute half-and-half for milk for a richer flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 95
- Sugar: 1.5
- Sodium: 90
- Fat: 5.5
- Saturated Fat: 3.0
- Unsaturated Fat: 2.5
- Trans Fat: 0.1
- Carbohydrates: 7.5
- Fiber: 0.3
- Protein: 3.5
- Cholesterol: 65