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Delicious Recipe

Delicious Recipe

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4.8 from 144 reviews

Mini Dutch Baby Pancakes are delightfully puffy, individual-sized pancakes baked in a muffin pan for a crisp-edged, fluffy-centered treat. Easy to prepare with a handful of simple ingredients, they’re perfect for breakfast, brunch, or a sweet snack, and are lovely dusted with powdered sugar or served with your favorite jam.

  • Total Time: 27-30 minutes
  • Yield: 4 to 6 servings

Ingredients

For the Batter

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

For Baking

  • 6 tablespoons unsalted butter (cut into 12 pieces)

To Serve

  • Powdered sugar or jam (for serving)

Instructions

  1. Preheat the Oven & Muffin Pan: Arrange a rack in the center of your oven, ensuring no rack is directly above it. Place a standard 12-well muffin pan on this rack and heat your oven to 425ºF. Preheating both the oven and muffin pan helps create crisp edges on the pancakes.
  2. Prepare the Batter: Add the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt into a blender or food processor equipped with the blade attachment. Blend on high for 1 minute until smooth and liquid. Leave the batter to rest in the blender for 10 minutes to allow the flour to hydrate and bubbles to subside. Meanwhile, cut the unsalted butter into 12 even pieces to be ready for the next step.
  3. Butter the Muffin Pan: Carefully remove the preheated muffin pan from the oven (it will be very hot!). Place one piece of butter into each muffin well; the butter will start to melt and sizzle immediately, helping to prevent sticking and contribute flavor.
  4. Fill the Pan: Pour the rested batter evenly into the muffin tin, about 1/3 cup per well. Don’t worry if the butter isn’t fully melted; it will melt around the batter as it bakes.
  5. Bake: Return the pan to the oven and bake for 12 to 15 minutes, until the Dutch babies are puffed up, golden, and the edges look crisp.
  6. Serve: Let the pancakes cool in the pan for about 1 minute, then remove them. Dust with powdered sugar or fill with your favorite jam before serving for a beautiful finish.

Notes

  • The batter can be prepared up to 12 hours ahead of time—simply refrigerate and re-blend briefly before baking for best puff.
  • Make sure your muffin pan is well-heated before adding the batter to achieve the signature puff and crispness.
  • Serve immediately for the best texture, as Dutch babies will deflate a bit as they cool.
  • Try topping with fresh berries, lemon curd, or whipped cream for variety.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American, European
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 205
  • Sugar: 8g
  • Sodium: 190mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 107mg

Find it online: https://ellarecipe.com/easy-mini-dutch-baby-pancakes/