Sunday mornings we can’t seem to crave anything but German pancakes. Even my picky boys beg for them! But when you wake up starving you dont want to wait 30-40 minutes for breakfast to bake! So one extremely impatient morning I tried the out in a muffin pan and they worked beautifully! individual german pancakes recipe comes out so hot and fluffy it’s perfect for any breakfast or brunch.
How to make this individual german pancake recipe
1.The Pan. You can use either ramekins or a muffin tin to make you individual german pancakes. You’ll want to put about 1 TBS of butter in the bottom. I also like to quickly spray them with a cooking spray to ensure there is no sticking.
This recipe will fill about 8 ramekins and 18 muffin tins.
2.The batter. The key to having perfect german pancake batter is the eggs. German pancake recipes call for a lot of eggs, and they need to be beaten for 2 minutes. You can use an electric beater or a blender. I love to use my blendtec.
Ingredients matter- we always use the best ingredients! The batter, although sweet needs salt to help with the chemicals and also taste. Using Redmond Real Salt is the best of the best! It’s full of natural minerals and mined right here in the US.
3.Bake You’ll bake these bad boys until they are risen, firm in the middle and a nice golden brown.
We love to serve them with fruit, maple syrup, homemade jam, or powder sugar.
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Delicious, fluffy individual german pancakes
- 6 eggs
- 1/2 c sugar
- 1 c flour
- 1/2 tsp. vanilla
- 1 c milk
- 1/2 c butter
- 1/2 tsp salt
Melt butter. Coat muffin pan well with butter, or spray with cooking oil to prevent no sticking, add a little bit of butter at the bottom of each muffin tin.
Blend eggs in a blender for at least 2 mins. (This is crucial to get the pancakes nice a thick.)
Add milk, flour, sugar, vanilla, and salt.
Bake @ 375 deg for 10 - 20 mins.
Batter and edges will rise up the pan. When nice and deep golden brown pancakes are done.