Mini German Puffed Pancakes

Posted by Vanessa in Cooking, March 1, 2014


Mini German Puffed Pancakes

My family loves these.  I love these.  They’re easier to make than traditional pancakes (no standing over the stove flipping flapjacks!) and I whip up different fruit sauces and syrups to pair with them to mix it up.  You know, since we eat these just about once a week of late.  Sometimes I simply serve some maple syrup too, and that’s absolutely yummy as well.

These mini german puffed pancakes are delicious paired with fresh fruit, maple dijon bacon (recipe to come soon) and some breakfast potatoes.  Our favorite dinner of the week!

mini german puffed pancakes2

Mini German Puffed Pancakes

recipe from Bobby Flay
  • Prep Time: 15 minutes.
  • Cook Time: 15 minutes.
  • Ready in 30 Minutes.
  • Makes: 5 Servings
  • 1 cup milk
  • 1 heaping tablespoon sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated orange zest, if you have it
  • 1 cup flour
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted and cooled slightly
  • powdered sugar mixed with a little cinnamon
  • Preheat oven to 400 degrees.
  • In a blender, combine milk, sugar, eggs, vanilla and orange zest; blend until smooth. Add flour, salt and melted butter; blend until completely smooth.
  • Spray 2 12-cup muffin tins with cooking spray. Then fill each tin about 1/3 full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit for a few minutes.
  • Remove the pancakes to a platter. The pancakes will sink slightly in the center. Dust with cinnamon powdered sugar. Serve with your favorite syrup or sauce.

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