Mini German Pancakes


mini german pancakes recipe photo
Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit
Healthier mini German pancakes topped with fat-free Greek yogurt and fresh fruit. I added a little spreadable fruit and garnished them with confectioners' sugar so they still taste sweet.


  • 3 eggs
  • ½ cup all-purpose flour
  • ½ cup almond-milk or low-fat milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • ½ cup non-fat Greek yogurt
  • ½ cup fresh berries
  • ½ cup sliced or julienned stone fruit such as peaches or plums
  • ¼ cup mixed berry spreadable fruit optional
  • Confectioners' sugar for garnish


  • Pre-heat oven to 400 degrees.
  • Dump all of the batter ingredients into a blender and pulse into smooth.
  • Pour batter into greased or lined muffin tins, filling half-way.
  • Bake for 15 - 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
  • Spoon a tablespoon of yogurt followed by a teaspoon of spreadable fruit.
  • Decorate with berries and stone fruit slices and sprinkle with confectioners' sugar. Enjoy!
Course Breakfast, Dessert
Cuisine German
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