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Once You’ve Tried German Pancakes Muffin-style, You’ll Never Go Back

IMG_0475 Recently I discovered the awesomeness of German pancakes muffin-style! I’ll never go back. Here’s why:

  • Easier clean-up – Less middle surface area makes it less likely to stick to the pan (at least that’s been my experience).
  • Easier to serve – You don’t have to cut it. It’s already in individual pieces for the everyone to help themselves.
  • Easier to eat – A finger food that’s great for parties, camping, and when you have feed the kids on the go.
  • You can do so much more with it – Each muffin forms a nice little pouch that can hold all sorts of creative fillings – while still keeping it a finger food (click here for creative ideas for toppings!)
  • And best of all, no more fighting over who gets the yummy edge pieces because every piece has edges now!

So here’s the recipe!

German Pancakes Muffin-Style

Makes 24 regular sized muffins.
*I don’t have 2 regular muffin pans, so I used 1 regular muffin pan (12) and 1 large muffin pan (6).

What you’ll need:

6 eggs
1 cup flour (I’ve tried using whole wheat flour to make it healthier but it doesn’t turn out quite as good).
1 cup milk
1 Tbsp. sugar
1/2 teaspoon salt
1/2 stick butter

2 muffin pans

Directions:

Preheat the oven to 375 degrees. In a bowl, beat together all the ingredients except for the butter. Slice the butter and evenly disperse between the muffin pans, as shown in the picture below. Put the pans in for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has amount the same amount. Cook for about 10-15 minutes, or until it is golden brown, or as dark as you like it. Also, bear in mind that the muffins will rise substantially, so make sure your rack isn’t too high (I’ve made that mistake before). I also wouldn’t recommend trying this in a toaster oven.

 

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That’s all – Easy as cake! Then once it’s done, bring it out and eat to your heart’s delight!

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85 comments

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  1. Sarah

    I LOVE this! Sounds like the very best way to eat dutch babies. My kids are so weird though. They fight over the middle pieces. Also I have to double the recipe because my 5 kids can put away 2 whole batches. I make the double batch on a cookie sheet so there are LOTS of middle pieces for my weirdo children. :)

    1. Rebecca

      Haha! That’s awesome :)

  2. Wendy

    All my life I thought a cube of butter was a stick of butter. After being enlightened by my sister-in-law, I learned that a cube of butter is 2 Tablespoons of butter. Now I always clarify the butter amount when getting a recipe from someone because there are a lot of us out there that have always thought a cube is a stick.

    1. Rebecca

      Thanks so much for that info! I had no idea – that is good to know. I just changed it to “stick” to avoid any confusion :)

    2. b

      a cube of butter is 1/2 cup (same as a stick)

      1. Jan

        I agree – a cube, a stick, and 1/2 cup are all the same.

        1. jjr

          Actually it depends on where the recipe is from – in a US recipe a cube will likely mean a whole stick (4 ounces), whereas in a recipe from outside the US, such as Costa Rica, a cube likely means a literal “cube” as in a 3D equally sided square cube of butter, which is 2 Tablespoons or 1 ounce. However, the fact that US recipes typically deal in cups and Tablespoons, not cubes, and the fact that foreign recipes regularly deal in cubes, and the fact that cubes in the foreign recipes means a literal cube all together would indicate that the correct definition of a cube of butter is 2 Tablespoons or 1 ounce of butter. It’s just that in the US we’ve given it our own, likely incorrect, definition.

          http://forum.onlineconversion.com/showthread.php?t=359

          1. S.G.

            Sure would be easier if all recipes just used cups instead of sticks and cubes! lol….

  3. Julie

    Made these this morning and the kids loved them. I even stuffed them with Avocado Chicken Salad and sent them with my girls for their school lunch.

    1. Rebecca

      So glad you liked them! Thanks for sharing!

  4. Melanie

    I’ve been trying to find a substitute for Pillsbury Crescent Rolls for my food allergic children. They do love German Pancakes made with rice flour and rice milk and Blue Bonnet Light Margarine. I’m wondering how coconut oil would do? Probably crispies the bottom. Worth a try. Fruit, pudding, chicken salad..I see some beautiful things happening:) Thank you!!!

    1. Rebecca

      Great idea. Good luck! I’d love to know how they turn out!

    2. Kay

      Melanie, I found a Pillsbury crescent roll copy cat recipe here http://www.hillbillyhousewife.com/no-knead-refrigerator-crescent-rolls.htm It worked well for my recipe.. might be worth experimenting with your rice flour?

    3. Nicolett

      I think coconut oil works better!

      1. kim

        I will try that next time,love coconut oil

  5. Kay

    yumm! We eat “hootenannies” all of the time! The kids love them. I have to make 2 double batches for my family! This is a fantastic idea. I’ve cut out cold cereal at my house because of cost, it’s just not healthy, and it never keeps them full. So we’ve been doing all sorts of other things… but they have to be fast things! This is going to be tomorrow’s project :)

  6. Sister A.

    Saw this recipe on FB this morning and made them up for breakfast. They looked beautiful in the oven, but when I took them out, they almost immediately fell and shrunk up. They still tasted good, but they looked pitiful! Any suggestions?

    1. Rebecca

      Unfortunately they do tend to shrink a little bit once you take them out of the oven. I’m sorry if yours shrunk badly – they didn’t shrink too terribly much when I tried it. My only suggestion might be to make sure there is enough butter in each muffin tin and try not put too much batter (it should be able to spread between 24 regular muffins) so it will rise better. Also,I’ve noticed that using any amount of wheat flour instead of white flour tends to make it shrink more/not rise as well. I hope that helps!

    2. b

      these are similar to a popover. and when you don’t bake them long enough, they *fall* when they come out of the oven. if you bake them until they are done (crispy) they should not collapse.

  7. Debra Lane

    You mention them for camp outs, do you bake in a Dutch Oven? Or wrap them around a stick? Looking for camp recipes that feed 15 adults & children.

    1. Rebecca

      I’ve never tried German pancakes in a Dutch Oven. It works in a reflector oven though. Good luck!

  8. judycjenkins

    Can’t wait to try this, but what would two muffin pans be I have a 6 count and a12 count? One of each and I can’t wait to try this with chicken salad or Danish dessert. Thanks

    1. Rebecca

      Judy, thank you for bringing that up. I should have clarified that. I think the recipe should be able to make 24 regular muffins. I only had one large muffin pan (6) aside and one regular muffin pan (12), so that’s what I used.

  9. Jan

    Maybe I’ve missed something, but I can’t find how many this makes using a regular size muffin pan. The oven photos sort of looks like a pan of 12 and another of 6, but not sure.

    1. Rebecca

      It makes 24 muffins using 2 regular muffin pans. Sometimes I half the recipe and just use 1 muffin pan :)

  10. JudyH

    These sound really good and look a lot like pop overs! I saw up there in one of the reviews that they are a lot like Dutch Babies which are basically a sweeter pop over. I cut this recipe in half and poured it into a 9 inch pie pan and baked it for about 20-25 minutes and basically got one big yummy Dutch baby..all puffed up and crispy! So tastey with homemade raspberry jelly! Thanks for sharing this recipe!

    1. Rebecca

      Awesome! Glad you liked it!

  11. Cindee

    Do you live in Utah? I wonder if the altitude makes a difference in this recipe or if any adjustments need to be made.

    1. Rebecca

      Yes, I do live in Utah. Good question- I’m not sure about whether or not changes need to be made for lower altitudes.

      1. Wendy

        We are at a low sea-level in Kentucky, these required no changes!

  12. Lillis

    I grind up rolled oats to make an oatmeal flour to make my German pancakes. My granddaughters love it!

    1. Rebecca

      What a good idea!

    2. Rebecca

      This is an awesome idea! Do you replace 100% of the flour with oatmeal flour? Or a portion of it?

  13. Connie

    maybe this has been asked before…do they keep well? How about freezing them? Thanks for posting the recipe…what a good idea to make them muffin sized…not so much worry about the uncooked center.

    1. Rebecca

      Great question, Connie. I’ve never had them around long enough to find out whether or not they keep well- we usually gobble them all up within a day 😉
      I imagine they’d freeze fine, but I’ve not tried it. I’d be interested to know if you find out!

      1. Wendy

        I’m in agreement, my Sweetie and I managed to eat the entire half recipe I baked!!! A little cinnamon/sugar butter and they’re gone in a flash!!! How could anyone possibly have left overs???

  14. Brianna

    Those look so amazing. Im from Utah & my hubby is in the Military and we just moved to Germany in Dec., so I will have to try these out :) :) Im starting some travel around europe blog posts if your interested. I will take a pic and send it to you when I try these out. Thanks!

    1. Rebecca

      Awesome, I’d love that! Sounds like some fun adventures- I’ll have to check out your blog!

  15. Nicolett

    I use whole wheat or spelt and they turn out wonderful! I think the difference is that I put the kernels and the milk and salt in the blender for 1 1/2 min and then add the eggs until just mixed. Fluffy and delicious.

    1. Rebecca

      Good to know! I’ll have to try it out that way sometime :)

  16. KC

    These are fabulous!! A VERY delicious topping is sour cream, light brown sugar and freshly cut/chunked strawberries. Absolutely delicious!!

    Thanks for the recipe!

    1. Rebecca

      You’re welcome! :)

  17. Megan

    I think you would really like these molds. They are amazing and you don’t have to use the butter in the pan and the pancakes would have a really pretty outside to them. I love Demarle. There products are used at the Cheese Cake Factory too. http://vimaxmedia.com/emags/Demarle/12cat/ pg. 22-23.

    1. Rebecca

      Neat!

  18. Tina Marie

    I’ve made dutch babies/german panckes/puff pancakes for about 15 years now, but stopped making them in metal pans and make them only in glass pans now. The metal pans give the pancakes a really “off” taste compared to the glass pans. Also – if you’ve never substituted rice flour instead of wheat… you are MISSING out! Same recipe, just use rice flour. Twice as good!

    I love the idea of using the muffin tins. Now, where to find glass muffin tins???

    1. Rebecca

      Interesting! Thanks for the tip :)

  19. Elizabeth

    Thee look yummy! I love German pancakes but never thought to use a muffin pan. Thanks for the tip! I love to see other Mormon bloggers. Just found you and will be following! :-)

    1. Rebecca

      Me too! I just checked out your blog and you’ve got some great stuff there!

  20. Kristi Davis

    Traditionally, they are eaten with powdered sugar and lemon juice on top!

    1. Rebecca

      Yum! I’ll have to try that :)

  21. lorna

    lose the sugar .we call these yorkshire puddings in UK.serve with veg meat and gravy

    1. Rebecca

      Cool!

  22. Dawna

    Thank you for the recipe! I tried it for dinner last night. I think next time I will only fill the cups 1/2 full. I filled them 3/4 full, and they came out just a little heavy–more like eggy donuts.
    My boys used to call German Pancakes “Spongebob” pancakes because they are so spongy!
    I like them with just a little bit of powdered sugar sprinkled on them with blueberry or maple syrup.
    Thanks again!

  23. Marilyn

    I have discovered a couple of things- first, if you spray the muffin tin before you put in the butter the whole thing just pops out easily. I had previously had problems with them sticking to the pan. Second, today I took half of them out of the pan immediately out of the oven and they didn’t shrink. The ones I left in the pan shrunk down quite a bit.

  24. Heather

    I’m so glad I came across this recipe. It’s been a family tradition to make “hootinannie” pancakes for Sunday morning general conference. I am definitely doing this, thank you!

  25. Doris Scarbrough

    I am definitely going to try these delicious looking German pancakes. They seems very simple to make. However, I’m going to have to take the top rack out of my large toaster oven because I don’t have a stove with an oven. I only have the toaster oven, a microwave, and a NuWave Pic.

    Thanks for the recipe. I need to find out how to print them without getting all 17 pages however!

  26. Ingeborg

    Since I am German, I made you pancakes in muffin pans, fantastic idea, I used to make a large on in my iron black frying pan in the oven. Love your smart receipe. God bless you

  27. Ingeborg

    I forget to tell you in Germany it is served with sautéed butter fresh apple slices sautéed in a frying pan. Do not believe Germans serve it with whip cream, but I love it the way American make receipe’s their own. Also put a little cinnamon or nutmeg on the apples Children love this for lunch.

  28. Katie

    Has anyone ever made and frozen these?

    1. Laura

      Yes. They freeze and reheat just fine.

  29. Shelly

    My husband & 8 yr old daughter loved these.They are so delicious & easy to make. Best german pancake recipe I’ve ever tried.

  30. Marion

    omit sugar and this is Yorkshire pudding

  31. Barb

    How will these fair if I make them ahead of time and reheat? Maybe for ten minutes at 350?

    1. Rebecca

      They might shrink a little/not look as pretty, but my guess is they’d be fine :)

  32. Darryl

    These are great as German pancakes and the best way we have found to fix them, but try them as Yorkshire puddings for Sunday dinner. Switch beef fat foe butter from your Sunday roast, smother them in the gravy from the roast and you have a traditional English meal!

    1. Dianne

      YUM! They actually reminded me of yorkshire pudding

  33. Sal

    Hi
    I liked this recipe butit doesn’t say how they get that “hole”, sorry if it sounds dumb, though 😛

    1. Rebecca

      Hey, good question :) So I’m not sure exactly what the science is behind it – but I think there’s something to do with the butter & egg that makes the edges of the batter rise higher than the rest of the batter, forming a little pouch.

  34. Robin

    I thought you might get a kick out of my failed attempt. This is what happens when you bake and get distracted. http://www.theravenousbunny.com/dutch-baby-my-fail-of-the-day/

  35. Dianne

    I made these this morning. They were super easy to whip up and we loved them!! Thank you for sharing!

  36. Hannah

    Has anyone tried these in a silicone muffin pan? I agree with the one post that said metal pans give tinney taste!!

    1. KMC

      I use a silicone pan with no problems.

  37. Laura

    I have used whole wheat flour. Worked perfectly. Muffins more dense.

  38. Megan

    Do u put anything on them? We usually put syrup and powder sugar on german pancakes but with a finger food that would get sticky

  39. Kristy

    I just made these (literally eating them as I type) and they are SO YUMMY!! I have 3 kids who have very particular tastes. I was hesitant to make these for fear that they would turn their nose up at them…nope…they loved them. Even the neighbor kid who spent the night enjoyed them. Thanks for the recipe!! Definitely making them again!

  40. Jean

    They look like Yorkshire puddings

  41. scott

    I just made these and I think I missed something. I made half of the batter. they did not rise. when they came out they were flat pancakes in the muffin tins. Did I miss something? Should there be something in them to make them rise?

  42. scott

    oops…it just occurred to me I didn’t use any eggs…It is early here in Chicago what can I say. scratch that last comment please.

  43. Jeanette

    Oh these are fantastic! My little family loves German pancakes in a skillet, but these in a muffin tin are just as fantastic!

  44. Kris Clark

    One of my best friends is from Germany & I love it when she makes pancakes w/applesauce for us. Since there are just 2 of us now, (older kids moved to Ireland) I decided to 1/2 the recipe – I also only have 1 muffin pan & it worked just fine. Also added some butter flavoring & Mexican vanilla like when I make regular pancakes. These are fabulous!!!!!! Thank you so much for this recipe – it will become a regular favorite around our house!

  45. Tori

    I hate my life but at least this makes it bearable.

  46. MelanieP

    Has anyone tried making them in mini muffin pans (metal)? Just wondering bake time and if I should change the bake temperature.

  47. Andrea

    These look amazing. What sort of fillings do you use? Thanks for the recipe. Wish me luck!

  48. Beth

    I will be making these for Sunday breakfast this morning. I only have silicone muffin pans, so hopefully it should work. Also, I always serve buttermilk syrup with German pancakes:

    Buttermilk Syrup

    1 C. buttermilk
    1 C. butter
    2 C. sugar
    2 Tbsp. Karo syrup (light)
    1 stp. vanilla
    1 stp. baking soda

    Using a very large pan boil buttermilk, butter, and sugar. When you add the baking soda, this will expand, thus a large pan is needed. Add syrup, vanilla and soda. You can store this in the fridge for several weeks; just heat in the microwave when ready to use (and remember it will expand again when you reheat it).

    1. Rebecca

      Awesome, thanks for sharing!

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