Mini German Pancakes Recipe

Name: Mini German Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Milk; 6 whole Eggs; 1 cup Flour; 1/2 teaspoons Salt; 1 teaspoon Vanilla; 1 teaspoon Orange Zest; 1/4 cups Butter, Melted; 21 ounces, weight Canned Raspberry Pie Filling; 1/4 cups Sugar; 24 whole Raspberries; Powdered Sugar, For Dusting

Servings: persons

1 cup Milk
6 whole Eggs
1 cup Flour
1/2 teaspoons Salt
1 teaspoon Vanilla
1 teaspoon Orange Zest
1/4 cups Butter, Melted
21 ounces, weight Canned Raspberry Pie Filling
1/4 cups Sugar
24 whole Raspberries
Powdered Sugar, For Dusting

1
Preheat oven to 350 F.
2
In a large bowl whisk together milk, eggs, flour, salt, vanilla and orange zest. Add a little of the melted butter at a time to above mixture, until fully combined.
3
Grease a 24-count mini muffin tin. Using a 1/4th cup measure, divide batter between them. Bake at 350 F for 15 minutes, or until puffy and golden on top. Remove pan from the oven to a cooling rack. These will fall as they cool.
4
In a bowl stir the sugar into the raspberry pie filling and heap a tablespoon into each hollow. Top filling with a single raspberry and heavily sprinkle powdered sugar over each cup.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Milk, 6 whole Eggs, 1 cup Flour, 1/2 teaspoons Salt, and more.

Yes, Mini German Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini German Pancakes

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