Mini German Pancakes

Here’s a fun breakfast you can make this weekend.  My family love German Pancakes (at our house they are called Hootenannies).  So when I saw the idea of making mini ones at a site called Gimme Some Oven I had to try them.

Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan.  She also adds vanilla and orange zest.  I add the vanilla, but didn’t have any orange to zest in my fridge.  I do want to try it one time with the orange zest though.  Sounds yummy!

The great thing about the minis is they turn out as perfect little cups just right to fill with fruit.  I made atriple berry sauce to put in mine.  I also have a German pancake type dish you fill with a peach/sausage filling.  You could make that filling with diced peaches and slice the sausage small and fill this minis up with that too.  Gimme Some Oven filled them with strawberries and syrup.  I have a great strawberry topping that I made for french toast that would also be yummy.  You add orange zest to the strawberries along with some sugar.  So yummy.  This was a fun new way to make something that I mad all the time.  You could also do this for a holiday breakfast and have a bunch of toppings to choose from.  Very fun!

I also made mine in my Demarle muffin tin, so no need for greasing here.  I loved how they work in that pan.  The came out perfect and there was little to clean up.  I f want to know more about my Demarle pan you can see more HERE.

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

  1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
  2. Blend in butter a little at a time in order to temper the eggs.
  3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
  4. Served with your favorite toppings.  (Mine was a dusting of powdered sugar and triple berry sauce.  I have other suggestions up top)

248 comments on “Mini German Pancakes

  • We absolutely loved them. They were perfect. Thanks

  • I made these twice so far, and they were devoured both times. I made a lot of extras once because we were having breakfast with extended family, and they were snacked on throughout the day. Yes, they’re that GOOD!

  • With any recipe, you need basic cooking skills and good working equipment. Follow the recipe exactly and they will be perfect \German\ pancakes. Most ovens need a temp Guage because they don’t temp up correctly. This recipe doesn’t work if there is leavening. The batter has to rest if u want it to come out right. Grease your tins with solid butter then they won’t stick. Measure the ingredients correctly. Preheat the oven. Wha LA perfect eggy pancakes with an indention. If u have a pop over pan, leave out the vanilla and add finely grated cheese 1/4 c. And blend all in a blender until foamy. Makes a very high pop over tasty with a savory meal. This recipe is suppose to taste like french toast basically. The pop over are eggy and flavorable. If it taste bland, you are either using dead ingredients or not letting it rest. These turn out perfect everyone for me.

  • My family loves German Pancakes so I decided to try the mini version. Mine didn’t “crater” as pictured, but oh they were good. Love, love your triple berry sauce. That recipe is a keeper for sure.

  • The pancakes turnred out lovely….a break from the usual..yes the trick is to leave the batter standing for 10 mins or so. Will definitely make them again.

  • Oh my goodness, those are the most beautiful looking German pancakes I’ve ever seen – instantly need to try them!

  • I’ve tried these 3 times. I get bland muffins. 🙁 they don’t collapse. 🙁

  • I have made the full sized version for years. I use a mixer to combine the ingredients and a cast iron frying pan. The secret is to heat the butter in the pan until very hot, add the mixture and then bake. I start the oven at 425 degrees and then lower it to 400 degrees to finish baking. The center does fall but the outer crust stays crispy. My kids eat it with syrup and powdered sugar. I like fruit either fresh or canned such as pie filling or applesauce. I can’t wait to try the mini version.

  • I’ve made baby dutch pancakes for years. They are supposed to rise up and fall. There was a restaurant that served them and the waitresses would run to the table so they would still be puffy. Delicious. Will try them in a muffin tin. Thanks

  • Has anybody here try this recipe with gluten-free flour?? My daughter can’t have gluten but loves pancakes. Just wondering if someone has already \played\ with this particular recipe to accommodate for GF version…

    • I have not tried with gluten free flour yet. My daughter is also severely gluten intolerant. We use Cup4Cup flour (absolutely fantastic gf flour) for pretty much everything now. If you haven’t tried it yet, please do!

    • Yes. I have an all purpose GF flour. I used it with that and it worked well and very good!

  • Hey, greatings from germany…
    Pancakes are also flat here 😉
    But nice idea ^.^

    • 1) Barbarella’s German Pancakes on allrecipes are a flat pancake. Their texture is a lot like these (heavy on the egg, light on the flour – no leavening agent). I gather from there that they are indeed a German pancake, and the texture there is similar to this. 2) There might be other types of German pancakes, I don’t know??? 3) My aunt was pure German, and her mother taught her to make the German pancakes that turn into a bowl like the ones on this blog entry. She made hers using the large size cast iron skillet. She considered this type of pancake very German??? But she learned that in the Americas…??? – – – – 4) My results with this recipe? I’m glad to know that they can be made in a smaller version. I Love making them in the silicone muffin cups now. They are easy to serve (absolutely no sticking) and the clean up is a breeze…. BUT, in my experience to date, the larger version – using the cast iron pan? The texture is significantly different because they are somewhat thinner, *&* a nice bit crispier. Where time permits, that is my preference. Also, in the cups, they didn’t all tend to rise evenly…… the ones that did were adorable, the rest were a neat sloppy mess……. fun to eat, but not as pretty to present. Maybe I did something different with them???? But I don’t think so??? 5) TRY THESE WITH a) BANANAS SLOW COOKED WITH A NICE DOSE OF LIME JUICE, FRESH GINGER, minced, AND ALLSPICE….. TOPPED WITH b) TOASTED COCONUT…….. Not the only way to enjoy these, but one that might be more off the beaten path.

    • In the USA we eat Frankfurters and Wieners
      In Germany we ate Amerikaner
      Just because it’s called a German Pancake doesn’t mean they are from Germany, but they are also called Yorkshire Pudding and are yummy with gravy
      I make them both for breakfast and for dinner, sweet and savory
      So not that I am done I am going to eat a Bismark or is that a Berliner?

  • I just made them and they turned out perfect…holes in the center and all. Used canned cherry pie filling…I know that was lazy of me but it was yummy.

  • Very Creative. Looks and sounds delicious!

  • Actually I may have spoken too soon.

    They were really high and puffy, and then fell after bringing them out leaving a pretty good indentation in them.
    Is that what was supposed to happen? lol
    Or are they supposed to bake up with the indentation?

    Thanks 🙂

    The kids did love them as they were.

  • Mine didn’t indent either :/

    Maybe there is a certain amount of time you blend the egg/flour mixture before adding the butter??

    And has anyone had success with the large muffin tins? That’s what I used and wondered if they would turn out the same…

    Thanks for the recipe though. I bet they’re great when they work out!

    • methinks that you probably had either too much or too little batter for your specific pan………..

    • Alicia, you don’t add the butter to the recipe at all. The butter is placed in the vessel you are using, put in the oven to melt, THEN you pour the batter in the vessel and bake. Puffy Perfection

  • FYI all over facebook

    I love this recipe. Thank you so much. We really enjoyed it (even the fussy ones) and had no issues at all. Wondering if I could make the batter the night before to save time in the morning. Thank you.

  • Tried these this morning. I made some in both regular sized and mini pans. The mini’s were so much better. They weren’t quite like what I was expecting. More eggy tasting than I was thinking they’d be, but they were still pretty good. My kids loved them. I think I will try the cream cheese mixture someone suggested. I can also see the larger ones being made and a savory filling being added. The mini’s would very pretty at a brunch. I had no issues with them caving in.

  • This recipe is awesome! I had to experiment a little – used a combination of several suggestions to tweak it. I did mix the flour & milk first (did not need to use a mixer this way) – NO lumps! Also, used a no-stick, mini-muffin tin with just a touch of cooking spray. Wow, sooooo versatile & you can fill them with almost anything!

  • I tried these this morning and they were very delicious! I was hesitant after reading the comments, but it worked out great. I even featured them on my blog, and linked it back to your blog. Thanks so much for the great recipe!

  • This is what I did different, and they turned out pretty great. I let the batter sit for 15 minutes after mixing and only filled the muffin tin 1/2 way. I did follow the recipe to a T the first go around, and got the results many people are mentioning. After reading through the comments, this is what I found worked best. I personally like the fluffier eggy taste (round two), and felt like they tasted different the first time, which was ok flavor wise. But letting the batter sit is key.


    • Nope didn’t forget baking powder. These traditionally don’t have baking powder. They are suppose to puff in the oven from the beaten egg and then fall as they cool.

  • Total bust! Followed recipe exactly. Even wondered about preheating the pan but didn’t. Greased the tins (non stick) very well, did not overfill and they stuck like cement to the pan. Glad I was not having guests! The flavor was pretty flat. May….may…try these once again but seriously doubt it.

    • If they do not puff up, it is an indication that there is too much solid or not enough liquid – add 2 TBS up to 1/4 cup additional milk. My family personally likes them a little sweeter, so we add 1/4 cup sugar and 1/3 cup additional milk

    • i’ve tried 3 times,no luck,tastes like BLAND cupcake. 🙁

  • So, these didn’t turn out quite right, the crater is more like a slight indentation. Still delicious with chocolate butter and lemon curd or raspberry jam. I’m wondering if I’m supposed to let it cool in the oven will that make the better crater? It puffed up pretty well, but no crater.

  • our oven is broken and only gets up to 350 degrees any chance this recipe will still work?


  • I made them with instant pancake mix. Baked for 15 mins in the oven. Were yummy with mixed berries, natural yoghurt and a sprinkling of icing sugar. BUT, they didn’t have those lovely craters to fill with the berries, so I just served berries on the side.
    Shall definitely be trying the recipe again from scratch.

    • Made these as per the recipe this morning. Very disappointed! Very eggy! By far enjoyed the ones made with instant pancake mix.

  • I’d been looking forward to trying this recipe for awhile and finally got the chance to. Like several others on the comment feed, mine didn’t puff up and form craters, they were just lumps with an odd consistency, kinda rubbery. Nobody wanted to eat them after we nibbled one for a taste test. I’m an excellent cook and baker so it was very disappointing, especially having wasted half a dozen eggs. There must be more to this, it’s not one person doing something wrong, several people have gotten this result. So what was done differently?

  • Does anyone know if I can make these with instant pancake mix?

    • you cannot make these with instant pancake mix, they will not fluff up properly in the muffin tins. If you use the instant mix, they will just turn into mini pancake “muffins”.

  • I love breakfast, and I’m sure kids will love these one, and the big one too, thank you fro sharing, liên

  • Just made these this morning! They came out great, made about 18. Used the sour cream,cream cheese, confectioners sugar cream filling posted in the comments, and fresh blueberries. Will definitely make these when w have company!

  • I tried to make them two times, but each time it didnt work out and they just looked like muffins and didnt taste at all 🙁 i think i just stop trying because its too much wasting of good ingredients. Quite sad, i love how they look at ur photo.

    • These always deflate after cooking. That is just how they work. I did however use a straight muffin tin which helped for the shape better. They don’t have a whole lot of flavor, that is why you serve them with fruit or syrup.

  • Great advice!! Thanks!

  • Followed this recipe exactly as written with the exception of the orange zest. I didn’t have an orange in the house which is a shock because my toddler loves oranges so I used lemon zest instead. I used my 1/4 c measuring cup as suggested and came out with 17 pancakes total. They puff up real big in the oven but rest assured they will shrink down after you take them out. I really liked these and will definantly be making them again. I served mine with a cream cheese mixture ( 4 oz cream cheese 1/4 c sour cream and sugar to taste) and topped them off with assorted fruits I had lying around ( peaches, strawberries and blueberries). I also tried one with just syrup and it was good too. This would be a fun breakfast if you have company or a kids sleepover where everyone can top theirs how they want. Thank you for sharing this recipe.

  • I haven’t read ALL the comments here so perhaps another Brit has put in their tuppenceworth… These are what we call Yorkshire Puddings and we serve them with roast beef and gravy, and veg. It’s a typical Sunday dinner!
    The secret is to put a little oil in the muffin tins and put them in a hot oven to heat. When there’s a little heat haze coming off the tins it is time to add the batter and put back in the oven to cook.
    They are lovely too with lemon juice and sugar as a dessert, but adding all your sweet suggestions, fruit, ice cream and the like, sounds great.

    • These are not like Yorkshire puddings. They are more like German pancakes. It would totally ruin the texture it you put the batter in hot oil like you said. I love Yorkshire pudding but this is not it. These are fantastic. I have made them with a cherry compote and it was delicious. The whole family loved them.

    • My Sunset recipe for big Dutch babies calls for melting butter in the baking pan in the oven and adding the batter when the pan is hot and the butter is melted. I would never dream of making mini babies without doing that. In fact, my Sunset recipe for mini babies calls for 2 T. Butter divided among 24 mini muffin cups. No butter in the mixture.

    • I would have these as a child, made by my German grandmother. They are traditionally, intentionally bland in flavor. My grandmother said that the minimal ingredients made them an affordable meal. They would eat them plain. They puff up and often deflate, but that was part of the experience. She would cook them in a pre-heated cast iron pan with a touch of fat (Crisco or butter) in the pan.

  • can I make with a regular sized muffin/cupcake pan?

  • I had the same problem. Did you ever figure out what went wrong?

  • I’m nervous to make these… I make pancake muffins all the time but they always puff up and look like muffins.

    Can someone explain to me what makes these different? Is it because this recipe is different or?

    Thank you!

    • It’s definitely the recipe. This has THRICE the eggs and NO rising agent (baking powder), compared to my go-to pancake recipe. That makes a biiig difference.

      • Awesome, thank you!

      • YOU DO NOT NEED RISING AGENT WITH EGGS – PERIOD. When you bit them you create mini air pockets/bubbles in the batter. his is very lite and airy batter – look how much flower you have.
        Another good egg recipe without “rising agent” is Meringue – egg whites and sugar.

  • These look delicious. I would like to make them for my next party, but I want to make bite-sized. How long should I cook them for mini-muffin tins?

  • These were awesome! I was a bit worried that they wouldn’t come out right but they turned out perfect! When I opened the oven and there were these perfect little pancake bowls, I got really excited. Probably more excited than one should get about pancakes lol. I made some Carmelized apples to go in ours and my son ate his with butter and syrup. We loved these!

    • Hello

      Do you remember what type of flour you used? All purpose, self rising?

      Thanks much!

      • Tiffany, I haven’t made this recipe, but I’ve made regular, full-size German pancakes before (they’re awesome!), and they require all-purpose flour. They won’t work with self-rising flour, and I assume it’s the same with this recipe because somebody mentioned in another comment that they don’t have any leavening ingredients.

  • I wouldn’t. They flatten even more after refrigeration. Still taste good but the nice crispy edges would be soggy.

  • Thanks so much for the tips. Made them and they puffed up beautifully and topped them blueberry sauce. The family loved them!

  • I pinned this and it’s been re-pinned over 20 times! It is SO good. Thank you so much.

  • Hi everybody!

    I am from Germany and I stumbled upon this recipe… it looks delish!
    Anyways, I am big into (German) pancakes and my Granny is my holy master of pancakes! 😀
    She says, that you need to let the batter standing about 20 minutes for it to work out perfectly!
    And my Grandma’s biggest secret (OMG, I can’t believe I’m telling this! O.o) is to add a bit of sparkling water right before pouring, so they get even fluffier…!

    I am eating my pancakes usually with apple sauce (and a hint of cinnamon) or I also looove the combination of chokolate (nutella) and a few slices of banana…! mjammi…! 😉

    I hope mym Granny can forgive me for telling her secrets 😀

    Good luck!

    • Bless you for blessing the world with your Grandmas recipe! I know those little secrets make all the difference. 🙂

      • Hi Kim thanks for your Grandma’s tips, I’m sure she would be pleased her recipes live on, I can’t wait to make them,
        my son’s are going to flip over these

  • Hi,
    I tried making these and they didn’t work out. i followed the recipe and they just puffed up like normal but didn’t get very big at all and hardly caved it at all. also mine were very yellow compared to yours. they taste quite eggy (which is fine) but i really wanted to have the little dome that you created.

    what did I do wrong?


    • Hi Caroline,
      How much butter did you use? Mine came out very yellow as well and they puffed up perfectly but fell flat as soon as they cooled. I now realized that I added too much butter (1/2 cup instead of 1/4 cup).
      My second attempt is still in the oven now, but I can already tell they look much better this time. 😉

  • i tried making these (half recipe) and they didn’t hollow out at all. they puffed up like normal, then caved in a little bit, but not as drastically as yours did.

    what did i do wrong?


  • I was looking at the Demarle muffin pans. which size muffin pan did you use and did you find it better than ordinary pans and the outcome?

  • Think I want to try these with a sweet cream cheese, fruit,
    and powdered sugar!

  • Made these three times this week, they were such a hit! easier than flipping two dozen pancakes, too! I like that they had more egg and less flour…no carb overload. I followed the recipe exactly (except used a hand mixer instead of a blender. They have consistently turned out beautifully! They puff up a LOT in the oven then settle into the little cup shapes.

    We filled them with a mixture of cream cheese, sugar, vanilla, and cinnamon…it was amazing.

    • I plan to make these for a brunch I am hosting this weekend but haven’t had the time to make a test batch. Would you say the recipe is easy & foolproof?

    • I’m curious, do I put the filling in before baking and bake with it in or do I wait until the pancakes have cooked and go from there with the filling?

    • Do you think they could be made the day before and still taste good! I have to make quite a few and won’t have time to make the same day. Wonder if I would need to put in the fridge. Did you use regular muffin tins and now that you’ve made them so often …. any tips?

      • Can I make these ahead of time or the day before?

      • Try reheating in a brown paper bag. Put all your buns (of any kind) in a brown paper bag and roll it closed. Splash the outside of the rolled up bag generously with water. Throw it in a 350 deg F oven for 10 minutes. They’ll crisp up like fresh.

    • Did you make them using a regular metal cupcake/muffin pan?

  • I haven’t made these particular German pancakes, but I have made them in a 9×13 dish. You have to really mix the ingredients well or it wont raise. I use my hand mixer for several minutes to make sure it’s mixed well. Maybe that will help!

  • Making these right now for Saturday morning treats 🙂 I’ve tried another mini pop-up that wasn’t awesome, so I have high hopes for these! 🙂

  • These were SO good. I did the recipe as instructed but cut it in half, and put in more vanilla (because who can’t get enough of that?). Also, you can top them with lemon and powdered sugar, which is my personal favorite. Really tasted like their larger cousins, Dutch Baby/German Pancake. Thanks for the recipe, I WILL be making these again!! 5 stars.

  • Found this on Pinterest and tried it at lunch (having guests for brunch and thought I should try it first)
    I halfed the recipe. Cups formed a few tins. But most collapsed when they cooled.
    Drizzled with syrup and whip cream. And eight six:}
    Half made 12 cups.
    Very very yummy! Tks;)

  • could the recipe be done with boxed pancake mix?

    • I’m wondering the same thing. Can we use package pancake mix? Has anyone tried?

    • NO! It can’t be made successfully with packaged pancake mix. It’s an entirely different food. “Pancake” is not the best description but this is based on a “Dutch Baby Pancake” recipe which is MUCH lighter than traditional American pancakes.

  • I followed this recipe to a “T” and it so failed. I ended up with lumps of baked pancakes and not neat little cups. I’m an engineer who is good at following directions and fairly good in the kitchen so I tend to think something is missing from the above recipe.

    • Nearly everyone had perfect results…including myself. Sounds like user error in your case – I would try again. These were awesome and the recipe is perfect!

    • I had the same problem. Mine puffed up as described, then deflated, but were oddly hollow inside and fell totally flat on the plate. I also followed the recipe exactly. Since some people were successful and others weren’t, I wonder if there is an altitude issue, or perhaps a difference between gas and electric heat, or the type of pan used to bake the recipe. Hmmm.

      • Casey, regarding the pan used for the recipe: I have not made this recipe yet, but have made the original, large size Dutch Baby/German pancake, and it always turns out perfectly. I make mine in a 10 or 12″ cast iron skillet, which is what’s often recommended for German pancakes. I have some 6″ cast iron skillets and a couple of cast iron muffin pans. I may try this recipe in them sometime and see if it turns out as well as the larger ones.

  • This is awesome!! Thank you!!

    • Try using 1 egg to every 1/4 cup of flour & milk and put a pat of butter in each muffin tin instead of the mix, put the muffin tin in the oven until the butter melts then pour the mixture into the tin, also you just need to blend the mix long enough for it to mix together maybe 30 seconds.

  • thankxxxxxxxx alot

    • –> If you mix the eggs and the flour (plus salt, vanilla, orange zest) before adding the milk you won’t have to deal with any flour clumps 😉

      • I find that mixing the flour and the milk together FIRST and then adding the eggs keeps the mixture from getting lumpy. It’s difficult to mix the eggs and flour together to get a smooth mixure.

  • very yummmy

  • I am going to try these with the VEGG EGG (vegan substitute) & coconut milk … 🙂

    • Hi Alicia,

      I was wondering if you ever tried making these with the Vegg. I just bought my first package of the Vegg and am looking for some good recipes. Dutch babies were always one of my favorites back when I was still eating eggs.

      If you have any other vegg recipes that have worked out well I would love to take a look.


  • These look so good! I wonder if you can make a protein pancake version of them…

  • I was wondering can I do this with premade pancake batter? I use Hungry Jack pancakes mix. I also have bisquick.

    • I was curious about this, but when I have tried the mixes, I use them in a muffin tin all the time for fast breakfasts, and they don’t rise and leave a hold in the middle. Thinking the recipe they listed would be much better for that effect!

  • where’s the print button on your page????

  • I tried these this morning. They are gone. When you take them out of the oven they sink in the middle. I put homemade strawberry jam and powdered sugar on mine. They were awesome. 🙂

  • Is there anything you can use to substitute milk? I wonder if there is a vegan version!!

    • Try Almond or coconut milk. They are dairy free. 🙂 And to me the almond milk has a bit of a sweet taste to it any way so it may be good.

  • Can I make these ahead of time? Are they better to eat warm?

  • These are actually Dutch baby pancakes, not german, the german pancake is more like a rubbery version of a crepe. However your idea or twist on them is nice. They are also fantastic with fesh squeezed lemon, and maybe a raspberry sauce.

  • Beautiful! I liked this post so much that I featured it in my “News of the Day” today, and posted a link to your blog on my Facebook page. 🙂

  • Mine also turned out deflated 🙁 Any tips for this? Instead of using the fruit topping, I decided to have some chocolate ice cream. :)) Yummy!

    • Mine deflated also. Ive made a larger version before and it didn’t deflate so I compared the recipes. My other recipe calls for whole milk, not sure if that would make a difference or not. But I also made the other while living in California and now we are at high altitude when I made this version. Do you happen to be at high altitude also?

  • I just made these and one word of warning – watch them! I just set the timer for 15 and we ended up a little more well done than I would have liked! My fault entirely – I don’t want other people to make the same mistake.

  • Hi! Just found this from Tatertots & Jello’s blog. Great idea! Every year on New Year’s Day, my family has a “Dutch Babies” brunch. they are German pancakes cooked in small cast iron pans. We have been doing this for about 30 years. I love the idea of the mini’s. Thanks so much

  • This is such a great idea for something easy and just a tad different! I’ll for sure be trying these!

  • I made these this morning for the kiddos with gluten free flour and coconut milk (I kept the butter in, couldn’t take away all the fun!) And they were delicious! Both of my boys ate until they couldn’t. They didn’t look quite as cute as the picture, but they did cave down enough to make little bowls for the fruit topping. Num num num!!

  • Love this recipe…following you on Twitter now and Liked your facebook page…hope you will join our SOUP’s ON: What’s For Dinner? Group on Facebook as well. httpss://

  • Made these tonight for desert, very yummy. Served with the berry sauce and freshly whipped cream. Mine did not turn out like cups though? Looked more like Yorkshire puddings.

  • Sounds and looks awesome, but… After 1h of thinking about that, I still don’t know how these turn out with this shape. How does the whole form?

  • I look forward to trying this. I fill my German Pancakes with sauteed apples with cinnamon and brown sugar.

  • These were wonderful! Of course, mine looked nothing like your picture, but they tasted so good, it didn’t matter! I used apples, almost like a stovetop applesauce, to top mine with, and they were a huge hit. I will be making these again for sure!

  • Our family loves “Dutch Babies”/”German Pancakes.” My kids have always called them “Poof” Pancakes because they poof up when they bake. Love the mini idea!

  • Well, I am German [Wurzburg] and so was my Berlin born mother. She made German pancakes and this recipe is close,, mostly eggs with sugar and flour, and milk to thin it out.. but we poured them in the pan thinly and flip, spread with fruit filling and roll. Yummy and my children love them. never bothered with the zest.

  • This looks really yummy and I will try it for sure. But I’m always wondering about that “German” in such recipes. As I’m German, living in Germany and quite familiar with a wide range of very different local German kitchen it seems to me just a name. The food we call in some places “Eierkuchen” (Egg Pancakes) or in other places “Pfannkuchen” (Pancakes) are far nearer to this recipe:,235,156180-239200,00.html. Sometimes a pinch of baking powder is added. Try to serve with homemade apple butter and a mix of sugar and ground cinnamon – yummy! Nevertheless I’m nosy to taste your version. 🙂

  • Now Dutch Babies are baby sized. A plus is that they bake up much quicker than the full size. Thanks for sharing.

  • Now Dutch babies really are baby sized. The fact that they take so little time to bake is a huge plus. Thanks for sharing.

  • I love German pancakes! I’ve been trying to make them for my blog, but haven’t gotten a “picture worthy” one yet. I LOVE this idea of making them tiny! Thanks!

  • So whenever I make German pancakes, they always peak up really great in the oven, but pretty soon after you take them out they deflate. How do you keep yours so solid?

  • I think sugar was left out of the recipe because all other German pancake recipes have sugar in them…

  • Oh my Laura they are gorgeous! Our German site of the family would be very proud of us if we would make these darlings for Christmas….
    Herzlichen Dank:)

  • I’ve seen a few recipes for mini dutch babies online now and none of them look as perfect as yours. I’ve also seen the picture used in this post in other places so I’m wondering if it’s a stock photo or if it’s your picture of dutch babies you made. If the dutch babies in this photo were made by professionals then I can’t compare myself to that. LOL So is this picture yours?

  • So after you pour it in the muffin tins, do you cut a hole and dig out the inside to put the filling in? I am a little confused

    • You don’t need to make a hole, it will form as the pancake puffs up. The sides of the pancake will climb the wall of the muffin tin. Mine also settled quite a bit when I pulled them out of the oven.

      I made these this morning and they came out pretty well, but be careful not to over beat the eggs! I did and it made the pancakes a bit rubbery. I posted a few pictures on my own blog (linked on my name above).

  • holy crap that’s a lot of eggs! i wonder why they need so many compared to the 1 or 2 that most pancakes require?!

    • Deedee – German pancakes are a whole different animal than regular pancakes. They’re kind of like a cross between an omelet and a pancake. At my house, we call them eggy pancakes to differentiate (my grandpa called them Dutch babies, but I don’t know why).

  • Those look so good and I can’t wait to try them. I would like the Triple Berry Sauce recipe but the link doesn’t work. Could you repost it please?


  • I wanted to make these today but could not connect to the link for the triple berry sauce or the Strawberry topping. When I click on the links for them, it says it is not found. Can you re-post these? Thanks. They look delicious.

  • I just made these for breakfast, we ate them all,they were soo good! thanks for sharing this recipe!

  • These are adorable! And the triple-berry-sauce looks incredible!! 🙂 Will have to give it a try.

  • Oh wow, those are so cute!
    I'm definitely going to have to try making these. 😀

    (anything with "pancake" in the name is <3, haha)

  • I guess I was hungry as I read your blog this morning because I went straight to the kitchen and made these! I love the cupcake size! It's perfect! I learned, however, that there is aparently a magic fill-level. Some of mine were fuller than others and they did NOT create the little well. About 1/2 to 2/3 full is probably about right.

    Thanks for the great ideas!

  • Those look yummy. I'll have to try it. Thanks for the inspiration.

  • Allie, they just baked that way.

  • Those look great! Did you have to hollow it out to put the sauce in, or did it make a little well while baking?

  • Holy cats Laura, those look great!

  • Kimberly,
    I am not sure if it was because of the pan or not. I can tell you that I used a straight muffin tin. Most regular muffin tins tapper a little.

  • Our family calls them "Hootnannies," too. I have no idea where we got the name, though.

    I love the idea of mini ones because it's just embarrassing when my husband and I could polish off a whole 9X13 pan by ourselves 🙂

  • Oohh German Pancakes are my favorite, I am going to try these this weekend!

  • Yours are soo cute. I want to try them for breakfast tomorrow. I looked on the website you got the recipe from and they kind of flattened out. Yours turned out like a nice little bowl. Is that because of the type of pan you used? Is it deeper than a regular muffin tin? I clicked on your other website and looked around at them there. Very interesting stuff, but I'm in TX – a little far to have a party and check the products out. They sound neat though. The thing I don't like about my silicone stuff is that it is too flexible.
    Thanks for the great blog!

  • Auch du lieber! (LOL… that's what my mother would have said if she'd seen these) What a pretty way to serve these yummy little pancakes.

  • I saw this idea on Make & Takes as well! Love german pancakes! Love the idea of orange zest. Will test it out this weekend!

  • Those are so beautiful. I am going to give them a try.

    • I tried these and they were a big hit but they were more like muffins…no where near the bowl shapes. They were pretty thick also, maybe I beat the eggs too much? They were all gone though so I must have done something right 🙂 Thanks for sharing.

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