Mini German Pancakes


I can’t believe it is already 2014! 2013 went by in about half a blip. Having a little baby in the home will do that to you! Seeing Olivia grow so quickly and change so much in a year made this year just fly by! I do hope your holidays and last night’s NYE shenanigans were phenomenally wonderful!!

Now that those pleasantries are over with, I am so sad I haven’t posted in so long. Once all those holidays hit, we have sort of been running all over!  Well, here is a brand new post for the brand new year! 

Seeing that babysitters can be a bit hard to come by, we stayed in last night for NYE. Not too big a deal. We did miss out on a dear friend’s party, and though we would have loved to have gone to ring in the New Year with them, we aren’t the biggest of partiers, so a cozy night in works just fine for us.

Instead, this morning, we headed over to another dear friends’ house and made breakfast. They, too, have a baby so we knew they would be awake early 😀 We brought over some champagne and orange juice for mimosas (Buck’s Fizz?), our Savory Breakfast Pudding, and we made some Mini German Pancakes.



Who doesn’t love pancakes for breakfast or brunch, right? The problem we always run into with making pancakes for people is that it always takes so long since you want to make them to order so that they’re warm. Or you make them jist before everyone eats, and inevitably they’re all a bit too cool by then.

This recipe solves that problem while still being simple (dare I say, simpler than “regular” pancakes?) and delicious.  Plus, they look impressive so you look like a kitchen savant.  I’m sure I’ve piqued your interest by now, so let’s get started.

What You’ll Need:

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

What You’ll Do:

Ready for how simple this is?
Preheat the oven to 400º.  Throw everything, except the butter, in a blender (we, of course, used our wonderful Vitamix). Blend the batter until smooth and there are no lumps in the batter. Slowly pour in the melted butter and blend a bit more. You’ll want to pour it slowly because the butter is hot – you don’t want to inadvertently cook up the eggs in the blender!

Once it is blended up (and keep in mind that the batter is much more liquid-y than regular pancake batter), lightly grease a muffin tin (or if you have a phenomenally well-working non-stick muffin tin, then go ahead and skip that step) and pour the batter into the muffin tins, evenly. You’ll want to fill each little muffin “well” up about halfway.  Set your timer for 15 minutes and pop the muffin tin into the oven.  15 minutes later, the pancake batter has “magically” formed little pancake “cups” all on their own.


Fill your pancakes with whatever you want! We filled ours up with fresh blueberries & freshly diced strawberries, a touch of maple syrup on top, and a dusting of powdered sugar. So easy, delicious, and seemingly-impressive…and all the pancakes are done at the same time! Plus, depending on how you dress up your pancakes, this recipe is relatively low in sugar! Good for everyone in the family and Tastes Oh-So-Good!


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