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Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes: Fluffy Delights for Any Morning

Discover how to make Mini Dutch Baby Pancakes, fluffy delights perfect for any breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 81
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2/3 cup All-Purpose Flour 80g, the base for batter
  • 4 large Eggs Best at room temperature
  • 1/2 cup Whole Milk Use room temperature for blending
  • 1/4 cup Granulated Sugar 50g, substitute with honey or agave
  • 1/2 tsp Kosher Salt Enhances flavors
  • 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
  • 1 tbsp Vegetable Oil For greasing the muffin tin
For Topping Options
  • Fresh Berries Seasonal varieties recommended
  • Jam Offers a sweet spread option
  • Confectioners’ Sugar For dusting

Equipment

  • muffin tin
  • blender
  • oven

Method
 

Step‑by‑Step Instructions for Mini Dutch Baby Pancakes
  1. Preheat your oven to 375°F (190°C) and grease each cup of a muffin tin with vegetable oil.
  2. Blend together the eggs, flour, milk, sugar, salt, and vanilla until smooth.
  3. Carefully remove the hot muffin tin from the oven and fill each cup halfway with the batter.
  4. Bake for 20-25 minutes until puffed and golden brown.
  5. Serve warm topped with berries, jam, or confectioners’ sugar.

Nutrition

Serving: 1pancakeCalories: 81kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 50mgSugar: 2gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

These pancakes are best enjoyed fresh but can be stored in the fridge or freezer for later.

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