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Mini Cinnamon Chocolate Chip German Pancakes with Cinnamon Whipped Cream

Mini Cinnamon Chocolate Chips German Pancakes are light and fluffy egg-based pancakes perfect for little brunch bites.
Course: Breakfast
Servings: 12 mini German pancakes
Author: We are not Martha

Ingredients

  • 5 large Eggland's Best Eggs
  • ½ cup whole milk
  • 1 Tbsp granulated sugar
  • ½ tsp pure vanilla extract
  • ½ cup flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 3 Tbsp mini chocolate chips, plus more for topping
  • 1 1/2 Tbsp unsalted butter, melted
  • Confectioners' sugar for dusting
  • Cinnamon Whipped Cream (recipe below)

Cinnamon Whipped Cream:

  • 3/4 cup heavy cream
  • 1 tsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp vanilla

Instructions

  • Pre-heat oven to 425 degrees.
  • In a blender, combine eggs, milk, sugar, vanilla, flour, cinnamon, and salt until well blended and frothy.
  • Stir mini chocolate chips into egg mixture.
  • Lightly brush 12-cavity muffin tin with melted butter.
  • Pour the batter into the muffin tin, filling cavities about 1/2 way with batter. Transfer tin to oven. Bake until pancakes are puffed and golden, about 11 or 12 minutes. Pancakes will begin to deflate when removed from oven.
  • Remove pancakes from muffin tin and lightly dust with confectioners' sugar.
  • Top with Cinnamon Whipped Cream and additional mini chocolate chips, if desired.

Cinnamon Whipped Cream:

  • Place all ingredients into the bowl of a stand mixer fitted with whisk attachment or into a large bowl with a hand mixer.
  • Whisk until the mixture reaches stiff peaks.