When we went to Palm Springs and stumbled upon Elmer’s for lunch, I ordered the German Pancake topped with lemon slices, butter and powdered sugar. It looked too good not to try even at lunch time. It was sooo good! I knew right then that I would be making German Pancakes soon. My first try adapted from Woman’s Magazine came out too thick in the pan I used and I cooked it too long. I remembered I had these cute little dishes so I tried again. I adjusted the recipe a bit for Mini Lemon German Pancakes and they are awesome!

This recipe for Mini Lemon German Pancakes does come out a little thicker than the one I had a Elmers but still – oh, so tasty!

A few tricks I learned along the way:

– Preheat the oven to 425
– Melt the butter directly in the mini pans
– Brush the butter up the sides of the pan
– Mix your batter in an easy to pour blender or magic bullet (affiliate)
– Keep a close eye on the pancakes so they don’t over cook

These look so absolutely beautiful and are extremely easy to make. They literally take less than 15 minutes to prepare and cook, yet they look so fancy!

The texture of these is way different than a typical pancake. They are made with more egg and less flour. They are almost like crepes but a little thicker. You can make them as thin or thick as you like depending on how much batter you add to the pan. The recipe below makes 8-10 mini German Pancakes.