Easy Mini Dutch Baby Pancakes Recipe

Introduction

Mini Dutch Baby Pancakes are delightful, individual-sized treats that puff up beautifully in the oven. Crispy on the edges and tender inside, they’re perfect for breakfast or brunch with sweet toppings.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk or 2% milk
• 4 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, cut into 12 pieces
• Powdered sugar, for dusting (optional)
• Jam, for serving (optional)

Instructions

1. Step 1: Position an oven rack in the center and ensure there is no rack immediately above it. Place a standard 12-cup muffin pan on the rack and preheat the oven to 425°F.
2. Step 2: In a blender or food processor, combine the flour, milk, eggs, sugar, vanilla extract, and kosher salt. Blend on high for 1 minute until the batter is completely smooth and liquid.
3. Step 3: Allow the batter to rest in the blender for 10 minutes so the flour hydrates and any bubbles subside. Meanwhile, portion out the unsalted butter.
4. Step 4: Carefully remove the preheated muffin pan from the oven. Add one piece of butter to each muffin cup; it will immediately melt and sizzle.
5. Step 5: Pour the rested batter evenly into the muffin cups, using about 1/3 cup per well. The butter may not fully melt at this stage; it will melt around the batter during baking.
6. Step 6: Return the muffin pan to the oven and bake for 12 to 15 minutes, until the Dutch babies are puffed, golden, and their edges are crisp.
7. Step 7: Let the pancakes cool in the pan for about 1 minute. Remove them, dust with powdered sugar if desired, and serve immediately with jam, berries, or your favorite toppings.

Tips & Variations

• Use a thoroughly preheated muffin pan to achieve crisp edges and the signature puff.
• Try garnishing with fresh berries, lemon curd, or whipped cream for added flavor.
• The batter can be made up to 12 hours in advance; store it refrigerated and blend briefly before baking to maximize puff.
• Serve promptly, as the pancakes deflate slightly once cooled.

Storage

Store any leftover mini Dutch Baby Pancakes in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven (approximately 350°F) for 5–7 minutes to regain some crispness. They are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole or 2% milk with alternatives like almond or oat milk, though the texture may vary slightly.

Why is the muffin pan preheated?

Preheating the pan ensures the butter melts quickly and creates the crisp edges that give Dutch Baby Pancakes their signature puff and texture.

Easy Mini Dutch Baby Pancakes Recipe

Print Recipe

★★★★★

5 from 59 reviews

These Easy Mini Dutch Baby Pancakes are delightful individual-sized treats that puff up beautifully in the oven, offering crisp edges and a tender center. Made with a simple batter of flour, milk, eggs, sugar, and vanilla, these pancakes bake in a preheated muffin pan for perfect mini portions. They’re great for breakfast or brunch, and can be served dusted with powdered sugar, jam, or fresh berries.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 12 mini Dutch baby pancakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter

• 1 cup all-purpose flour
• 1 cup whole milk or 2% milk
• 4 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Assembly and Finishing

• 6 tablespoons unsalted butter, cut into 12 pieces
• Powdered sugar, for dusting (optional)
• Jam, for serving (optional)

Instructions

1. Preheat Oven and Prepare Pan: Position an oven rack in the center, ensuring no rack is immediately above it. Place a standard 12-cup muffin pan on the rack and preheat the oven to 425°F.
2. Make the Batter: In a blender or food processor, combine the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt. Blend on high for 1 minute until smooth and liquid.
3. Rest the Batter: Let the batter rest in the blender for 10 minutes. This allows the flour to hydrate properly and any bubbles to subside while you prepare the butter pieces.
4. Prepare Muffin Cups: Carefully remove the hot muffin pan from the oven. Place one piece of butter into each muffin cup; it will melt and sizzle immediately.
5. Fill Muffin Cups: Pour the rested batter evenly into each muffin cup, about 1/3 cup per well. Some butter may remain unmelted at this stage but will melt during baking.
6. Bake: Return the muffin pan to the oven and bake for 12 to 15 minutes until the pancakes puff up, turn golden, and develop crisp edges.
7. Cool and Serve: Let the mini Dutch babies cool in the pan for about 1 minute. Remove them carefully, dust with powdered sugar, or serve with jam, berries, or your favorite toppings immediately.

Notes

• The batter can be prepared up to 12 hours in advance; keep it refrigerated and blend briefly before baking for best results.
• Using a thoroughly preheated muffin pan is crucial to achieve the signature crisp edges and puff.
• Serve these mini Dutch babies promptly as they deflate slightly once cooled.
• Alternative garnishes include fresh berries, lemon curd, or whipped cream for extra flavor.
• Always check ingredient labels if allergies are a concern.

Keywords: mini Dutch baby pancakes, oven-baked pancakes, individual Dutch babies, breakfast recipe, easy pancake recipe, puffed pancakes