Apparently I have Germany on the mind this month. I’m listening to a book on tape during my commute (trying to break my cell-phone-while-driving habit!) about German history. And reading a fictional book with German characters. And of course…listening to Heidi Klum bid her famous “Auf Wiedersehen” to an unlucky contestant every Wednesday night on Project Runway.
So it makes perfect sense, as I now realize, that this would be the month to finally try this recipe for adorable mini German pancakes that I had bookmarked! I’ve always wanted to try the normal-sized German pancakes. But for some odd reason (ironic because I can consume plates and plates of other carbs), it’s rare that I ever make it through an entire pancake before feeling full. So when I saw a recipe for these little guys, it seemed like a perfect compromise!
Happy to say that they are as delightful as they look. The entire “making” and “baking” process, in fact, was fun from start to finish! L-O-V-E-D mixing up the batter in the blender (so easy and speedy!), and had a little too much fun peeking in the oven every few minutes to see the muffins puff up near the end. And then…deflate into the pancakes we all know and still love. :)
All in all, a fun, delicious breakfast that I will definitely be revisiting soon. Sehr gut.
Pop-Up Muffins (German Pancakes)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 pancakes 1x
Description
These pop-up muffins, or German pancakes, are fun and unique breakfast that is sure to impress!
Ingredients
- 1 cup milk
- 1 cup flour
- 6 eggs
- 1/4 cup melted butter
- dash salt
- 1 tsp vanilla
- 1 tsp orange zest (optional)
- assorted condiments for serving
Instructions
- Preheat oven to 400 degrees F. Blend first seven ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Grease muffin tins well and distribute batter evenly between 24 tins. (My tins were slightly less than half-full.) Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings. (Mine included sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
Notes
Adapted from Make and Takes
What filling is in the picture ? Looks like a gel or a jelly ?
I am so happy I found your recipe. This is lovely and so quick to make. It is perfect for a quick breakfast before commuting to work.
Thank you, Rebecca — we’re so glad you enjoy these!
Hi Ali
I live in Ireland. I come from Poland. I made your “mini German pancakes”. They are very delicious. Have a look at my version in my blog. https://www.mojewypiekiinietylko.com/2014/01/mini-niemieckie-nalesniki/
Regards Danusia
Hi, made these but used bisquick pancakes. Mine didn’t deflate any ideas what I might have done wrong?
I have made these a few times now and they are fantastic! So easy and so yummy! Thanks for the recipe. (I have pinned these for further use as well!)
Would it be okay if I subbed almond milk for milk?
Thank you – thank you! I was fretting about finding something “not-the-usual” for a pot-luck brunch when I found your recipe. These were a smash hit! I used fresh halved bing cherries and a little orange marmalade to fill them and holy cow were they delish.
Have made these babies the last two mornings. A little powdered sugar, a squeeze of fresh lemon over the top, and I have 2 happy kids.
These look delicious, the pre-photo puffed up ones would have been pretty similar to what we call yorkshire puddings in England:https://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm
Not actually a pudding, usually these are served with a traditional sunday roast beef dinner and gravy, but me and the hubby always save some to have with jam as a quirk that I though was just ours. Now I have an excuse to eat them sweet on a more regular basis. Thanks!