Mediterranean Mini German Pancakes
These Mediterranean Mini German Pancakes are a fun, bite-sized twist on the classic German pancake (also known as a Dutch Baby). Light and puffy with golden edges, they’re baked in a muffin tin instead of a skillet, making them perfect for individual servings. Their neutral, slightly eggy base pairs beautifully with Mediterranean-inspired toppings like fresh fruit, honey, or a dollop of cream. They’re simple, elegant, and versatile—great for breakfast, brunch, or even dessert.
Total Time: 25–30 minutes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Serves: 6 (makes about 12 mini pancakes)
Ingredients
Batter
6 large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt (or a dash)
1 teaspoon vanilla extract (optional)
5 tablespoons olive oil (for greasing muffin tin and batter flavor)
Optional Toppings
Powdered sugar
Syrup
Fresh fruit (such as strawberries, blueberries, or figs)
Whipped cream or a dollop of cream cheese mixture
Drizzle of honey for a Mediterranean touch
Instructions
Preheat Oven: Preheat to 400°F (200°C). Place a 12-cup muffin tin in the oven to heat while you prepare the batter.
Blend the Batter:
In a blender or mixing bowl, combine eggs, milk, flour, salt, vanilla extract (if using), and 2 tablespoons of olive oil.
Blend or whisk until smooth and lump-free.
Prepare Muffin Tin:
Remove the hot muffin tin from the oven carefully.
Add about ¼ teaspoon of olive oil to each muffin cup (use remaining oil). Tilt to coat evenly.
Bake Pancakes:
Pour the batter evenly into the muffin cups, filling each about halfway.
Bake for 15–20 minutes, or until the pancakes are puffed and golden brown around the edges.
Serve:
Remove from oven and let cool slightly (they will deflate a little as they cool).
Top with powdered sugar, fresh fruit, syrup, whipped cream, or honey before serving.
Tips & Variations
Fruit Toppings: Go Mediterranean with figs, pomegranate seeds, grapes, or apricots instead of just berries.
Savory Option: Skip the vanilla and sugar toppings, then fill with sautéed spinach, feta, or sun-dried tomatoes for a savory brunch version.
Cheese Twist: Add a spoonful of mascarpone, ricotta, or Greek yogurt on top for extra creaminess.
Sweet Drizzle: Instead of maple syrup, drizzle with honey or date syrup for a Mediterranean touch.
Nutty Garnish: Sprinkle with chopped pistachios, almonds, or walnuts for crunch and extra flavor.
Make Ahead: The batter can be made a few hours ahead and kept in the fridge—just give it a quick whisk before baking.
Extra Crispy Edges: Heat the muffin tin well before adding the batter, and don’t skimp on olive oil in the cups.
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
Q&A
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter a few hours ahead and store it in the fridge. Give it a quick whisk before baking.
Q: Why do the pancakes deflate after baking?
A: That’s normal! Mini German pancakes puff dramatically in the oven and then deflate slightly as they cool. They’ll still taste great.
Q: Can I make these dairy-free?
A: Yes, swap the milk for almond, oat, or soy milk. The texture may be slightly different but still delicious.
Q: Can I use butter instead of olive oil?
A: Yes, melted butter works, but olive oil adds a Mediterranean flavor and keeps them lighter.
Q: Do I need a blender for the batter?
A: No, you can whisk by hand. Just make sure the batter is smooth with no lumps.
Nutrition
(per mini pancake, 12 servings, without toppings)
Approximate values:
Calories: 85–95
Protein: 3–4 g
Carbohydrates: 7–8 g
Fiber: <1 g
Sugars: <1 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 95–110 mg
Conclusion
Mediterranean Mini German Pancakes are light, airy, and endlessly versatile. Whether you top them with fresh fruit, honey, or a dollop of ricotta, they’re perfect for breakfast, brunch, or even dessert. You can lean sweet with figs and pistachios, or savory with feta and spinach. Elegant yet simple, these little golden puffs are sure to become a favorite on your table.