Simplify your morning routine with these mini oven baked German pancakes breakfast.
As a dietitian, there are frequently asked questions you can rely on getting asked by your clients or in any social situation. The top of that list is probably about the difference between a dietitian and a nutritionist. Lately, the most popular one I’ve been getting is “What do you eat for breakfast?” Now I’m all about sharing recipes and food ideas, but wouldn’t you rather hear many different suggestions? Not just what I choose to eat. Well, the Recipe ReDux has you covered, as this month we’re breaking out of the breakfast boredom with a fresh set of recipe ideas to start off the day.
These are inspired by German pancakes, also called Dutch boy or baby pancakes. Instead of cooking these on top of the stove, they get baked in the oven. It’s really a huge time saver. It bakes into a puffy and golden pancake. However, I chose to make individual mini German pancakes for breakfast. It’s just as simple and they’ll taste the same. They’ll puff like the regular version and it’s okay if they deflate once out of the oven. That’s normal too.
With this recipe you can make plain German pancakes or increase the vitamin C and fiber by adding blueberries. The blueberries will cause the batter to deflate more, creating hollow cavities in each pancake. Making each one look different when it comes out of the oven.
German Pancakes Baking Tips
- Make Breakfast before Bed the batter can be made up to 24 hours ahead of time. Store covered in the refrigerator.
- Use Fresh or Frozen berries
- Make & Freeze these pancakes ahead of time. Re-heat before serving.
- Have little Kitchen Helpers assist in measuring the ingredients, mixing the batter or counting the blueberries.
Mini German Pancakes (Dutch Boy Pancakes)
- 3 tablespoons all-purpose flour
- 3 tablespoons white whole wheat flour
- 3 tablespoons 2% fat Greek yogurt
- 3 tablespoons reduced-fat milk (2%)
- 2 eggs
- 1 tablespoons maple syrup
- ½ teaspoon vanilla bean paste
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- ½ cup blueberries (optional)
- Preheat oven to 425ºF. Spray a mini muffin tin with cooking spray.
- In a small mixing bowl, whisk together all of the ingredients except the blueberries. Continue to whisk until all the ingredients are combined into a smooth and shiny batter. Some bubbles should also appear.
- Fill the mini muffin tins up halfway with 1 tablespoon of the batter. If using, drop 3-4 blueberries into the center of each compartment.
- Bake for 12-14 minutes, until the pancakes have puffed and the edges have developed some color.
22 mini German pancakes
Nutrition per Serving (3 mini German blueberry pancakes)
75 Calories I 2g fat I 9 g carbohydrates I 1g fiber I 3g protein