Mini German Pancakes (often called mini Dutch babies) are light, eggy pancake cups that bake up dramatically puffy in a muffin tin before gently deflating into perfect little wells for fruit, syrup, or powdered sugar. They taste like a cross between crepes and popovers, with crisp edges and soft, custardy centers. These minis are ideal for brunch, holidays, or make‑ahead breakfasts because they look impressive but come together with just a few pantry ingredients and a hot oven.
What makes this version special is the warm hint of cinnamon and the use of a bit of brown rice flour plus tapioca starch along with all‑purpose flour. That blend gives the pancakes a tender, slightly chewy texture while still allowing them to puff beautifully. Baking butter directly in the muffin cups before adding the batter ensures crisp, browned bottoms and that signature buttery flavor in every bite.
Ingredients
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