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5
from 1 vote
Mini German Pancakes
A fun twist to traditional German Pancakes! An easy and delicious breakfast everyone will love!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
people
Calories:
455
kcal
Author:
Lauren Allen
Ingredients
3
large
eggs
1/2
cup
milk
1/2
cup
all-purpose flour
dash of salt
1/2
teaspoon
vanilla extract
4
Tablespoons
butter
1/2
cup
whipping cream + 1 tsp sugar
, whipped to stiff peaks
1
cup
fresh strawberries
, diced
1
cup
halved blackberries or whole blueberries
Instructions
Preheat oven to 375 degrees F.
Mini German Pancakes are made in a regular size muffin tin. Begin by adding a thin slice of butter to the center of each muffin tin.
Place the cupcake pan in the oven, just for a few seconds, to melt the butter.
In a blender add eggs, milk, flour, salt and vanilla. Blend until smooth.
Pour batter into muffin tin, filling each spot about 2/3 full.
Bake for 10-12 minutes or until puffy and edges are golden brown. Remove from oven and allow to cool for a few minutes.
Fill each mini pancake with a spoonful of whipped cream. Top with strawberries and blueberries. Sprinkle with powdered sugar. Enjoy!
Nutrition
Calories:
455
kcal
|
Carbohydrates:
43
g
|
Protein:
8
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Cholesterol:
196
mg
|
Sodium:
171
mg
|
Potassium:
183
mg
|
Fiber:
4
g
|
Sugar:
25
g
|
Vitamin A:
1090
IU
|
Vitamin C:
7.6
mg
|
Calcium:
101
mg
|
Iron:
1.8
mg