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Mini Dutch Baby Pancakes

Fluffy Mini Dutch Baby Pancakes: A Delightful Breakfast Joy

Experience the joy of Mini Dutch Baby Pancakes that puff up in the oven for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 tablespoon Vegetable Oil For greasing the muffin tin
  • 4 large Eggs Room temperature
  • 2/3 cup All-Purpose Flour No direct substitutions recommended
  • 1/2 cup Whole Milk Substituting with non-dairy milk may alter texture
  • 1/4 cup Granulated Sugar Omit for savory versions
  • 1/2 teaspoon Kosher Salt Enhances flavor
  • 1/4 teaspoon Vanilla Bean Paste or Pure Vanilla Extract Adds warmth and depth
For Serving
  • Fresh Berries
  • Jam
  • Confectioners’ Sugar

Equipment

  • Blender
  • 12-cup muffin tin

Method
 

Step-by-Step Instructions for Mini Dutch Baby Pancakes
  1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with vegetable oil. Place the tin inside the oven while it preheats.
  2. In a blender, combine eggs, flour, milk, sugar, salt, and vanilla extract. Blend until smooth for about 30 seconds. Let the batter rest for 5 to 10 minutes.
  3. Carefully remove the hot muffin tin from the oven and quickly pour the batter into each cup, filling them halfway.
  4. Bake for 20 to 25 minutes without opening the oven door until the pancakes puff up and turn golden brown.
  5. Remove from the oven and serve immediately with fresh berries, jam, or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 120mgSugar: 4gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Best served immediately after baking for optimal texture. Perfect for breakfast or brunch gatherings.

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