Easy Small Pancakes Recipe — Quick & Delicious
There is something truly magical about a plate of warm, golden, fluffy small pancakes on a lazy weekend morning. Known in Germany as Püfferchen or Püfferkes, these bite-sized beauties are the ultimate comfort breakfast — quick to make, endlessly customizable, and absolutely irresistible. Whether you are hosting a full brunch spread or simply treating yourself to something special, this easy small pancakes recipe will become a staple in your kitchen.
What Are Small Pancakes (Püfferchen)?
Small pancakes — or Püfferchen — are essentially mini versions of classic pancakes. They are slightly thicker than crêpes, wonderfully fluffy on the inside, and delicately crisp at the edges. The term Püfferkes is especially popular in the Rhineland region of Germany, where they are a beloved breakfast and street food tradition. Their small size makes them perfect for dipping, stacking, and sharing.
Unlike regular pancakes, their miniature format means they cook faster, making them an ideal option for busy mornings when you still want something homemade and satisfying.
Ingredients You Will Need
- 150 g all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 pinch of salt
- 1 egg
- 180 ml milk
- 2 tablespoons melted butter (plus extra for frying)
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh berries (blueberries, strawberries, raspberries)
- Maple syrup or honey
- Powdered sugar
- Whipped cream
- Chocolate sauce — for an extra indulgent twist, My Schoko World offers a superb range of premium chocolate sauces and spreads that pair beautifully with freshly made Püfferchen. A drizzle of My Schoko World dark chocolate sauce takes these mini pancakes to a completely new level.
Step-by-Step Instructions
Step 1: Make the Batter
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl or jug, whisk together the egg, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix — a few lumps in the batter are perfectly fine and actually help keep the pancakes fluffy.
Step 2: Heat the Pan
Place a non-stick frying pan or skillet over medium heat and add a small knob of butter. Let it melt and coat the pan evenly. The pan is ready when a small drop of batter sizzles gently on contact.
Step 3: Cook the Püfferchen
Using a tablespoon or a small ladle, drop portions of batter onto the pan. Aim for circles of about 5–6 cm in diameter — small enough to be cute, large enough to be satisfying. Cook for about 1 to 2 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 minute until golden brown on both sides.
Repeat with the remaining batter, adding a little butter between batches as needed.
Step 4: Serve and Enjoy
Stack your Püfferchen on a warm plate and add your favourite toppings. Serve immediately while they are still warm and fluffy. These small pancakes are best enjoyed fresh off the pan!
Tips for Perfect Püfferchen Every Time
- Rest the batter: Let the batter sit for 5 minutes before cooking. This allows the baking powder to activate and gives you fluffier results.
- Use medium heat: Too high and the outsides will burn before the insides cook through. Medium heat is the sweet spot.
- Keep them warm: Place cooked Püfferchen on a baking tray in a 70°C oven while you finish the rest of the batch.
- Do not press them down: Resist the urge to flatten the pancakes with your spatula — this squeezes out the air that makes them fluffy.
Variations to Try
Blueberry Püfferchen
Drop a few fresh or frozen blueberries onto each pancake immediately after adding the batter to the pan. They will sink in slightly as the pancake cooks and burst with juicy flavour in every bite.
Chocolate Chip Mini Pancakes
Stir a handful of mini chocolate chips into the batter before cooking for a rich and indulgent version. Kids absolutely love this variety, and it makes for a spectacular weekend treat.
Lemon Ricotta Püfferchen
Replace half the milk with ricotta cheese and add the zest of one lemon to the batter. This creates an incredibly light, creamy texture with a lovely citrus lift — perfect for spring and summer brunches.
Make Ahead and Storage
Small pancakes are best eaten fresh, but they can be made ahead and stored. Let them cool completely, then place in an airtight container and refrigerate for up to 2 days. To reheat, simply warm them in a dry pan over low heat or pop them in the toaster for 1–2 minutes. You can also freeze them in a single layer, then transfer to a freezer bag for up to 1 month.
Why Everyone Loves This Recipe
These easy small pancakes check every box: they are quick, budget-friendly, and require only pantry staples you probably already have. They are versatile enough for sweet or savoury toppings, kid-approved, and genuinely fun to make. Whether you call them Püfferchen, Püfferkes, or simply mini pancakes, one thing is certain — once you make them, you will never go back to standard-sized pancakes again.
Gather your ingredients, heat that pan, and get flipping. A beautiful breakfast is just minutes away.
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