Easy Mini Dutch Baby Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
