Mini Dutch Baby Pancakes: A Fun and Fluffy Breakfast Treat
Looking for a delightful twist on traditional pancakes? These Mini Dutch Baby Pancakes are the perfect breakfast or brunch treat. Baked in a muffin pan, these fluffy, golden pancakes puff up beautifully in the oven, creating a light and airy texture with crisp edges. Whether dusted with powdered sugar or served with your favorite jam, these mini Dutch babies are sure to be a hit with everyone at the table.
Here’s how you can make them at home!
Ingredients
- 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
- 6 tablespoons unsalted butter
- Powdered sugar or jam, for serving
Directions
Step 1: Preheat the Oven
Arrange a rack in the middle of the oven and remove any racks above it to give your Dutch babies room to puff up. Place a standard 12-well muffin pan on the rack and preheat the oven to 425ºF (220°C). Preheating the muffin pan is essential to achieve those signature puffy pancakes.
Step 2: Prepare the Batter
In a blender or food processor fitted with the blade attachment, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend the mixture for about 1 minute until it’s smooth and liquidy. Let the batter rest for 10 minutes in the blender to allow the flour to hydrate fully.
Step 3: Prep the Muffin Pan
While the batter is resting, cut the unsalted butter into 12 equal pieces. Once the oven is fully preheated, carefully remove the hot muffin pan. Place 1 piece of butter in each well. The heat of the pan will help the butter melt quickly, coating the wells for that crispy edge.
Step 4: Pour the Batter
Pour the rested batter directly into the buttered muffin wells, filling each one about 1/3 full. Don’t worry if the butter hasn’t completely melted—it will melt further in the oven and create deliciously crisp edges on the pancakes.
Step 5: Bake to Perfection
Place the muffin pan back in the oven and bake for 12-15 minutes, or until the mini Dutch babies are puffed and golden brown. They will rise dramatically in the oven, creating that iconic Dutch baby shape with slightly crispy edges.
Step 6: Serve and Enjoy
Let the Dutch babies cool for 1 minute before dusting them with powdered sugar or filling them with your favorite jam. Serve warm, and enjoy these delightful mini pancakes with a cup of coffee or your favorite morning beverage!
Recipe Summary
- Prep Time: 10 minutes
- Resting Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Servings: 12 mini pancakes
- Calories: 150 kcal per pancake
Tips for Success
- Preheating the Pan: Make sure to preheat the muffin pan before adding the butter and batter. This helps the Dutch babies rise quickly and puff up perfectly.
- Resting the Batter: Letting the batter rest for 10 minutes allows the flour to fully hydrate, ensuring the best texture for your pancakes.
- Toppings: These mini Dutch babies are incredibly versatile. Try serving them with fresh fruit, whipped cream, or a drizzle of maple syrup in addition to powdered sugar or jam.
Final Thoughts
Mini Dutch Baby Pancakes are a fun and easy way to elevate your breakfast routine. Their impressive rise and light, fluffy texture make them a joy to eat, while the simple ingredients keep them accessible for any home cook. Plus, they’re baked in a muffin tin, making them perfectly portioned and great for sharing!
Whip up a batch for a weekend brunch or surprise your family with this unique and delicious take on pancakes. You’ll be amazed at how quickly these little treats d
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Mini Dutch Baby Pancakes
- Total Time: 35 minutes
- Yield: 12 1x
Description
These Mini Dutch Baby Pancakes are the perfect combination of light, fluffy, and golden. Each bite offers a delightful balance of buttery richness and a slightly crisp exterior. The individual portions make them ideal for breakfast, brunch, or even as a snack, while their puffy appearance and golden brown finish are simply irresistible.
Ingredients
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
6 tablespoons unsalted butter
Powdered sugar or jam, for serving
Instructions
Preheat the oven:
Arrange a rack in the middle of the oven and remove any racks above it. Place a standard 12-well muffin pan on the rack and preheat the oven to 425ºF (220°C).
Prepare the batter:
In a blender or food processor fitted with the blade attachment, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend for 1 minute until smooth and liquidy. Let the batter rest in the blender for 10 minutes.
Prep the muffin pan:
While the batter is resting, cut the butter into 12 pieces. When the oven is preheated, carefully remove the hot muffin pan and place 1 piece of butter in each well.
Pour the batter:
Pour the rested batter into the buttered muffin wells, about 1/3 cup per well. Don’t worry if the butter hasn’t completely melted yet.
Bake:
Bake for 12-15 minutes or until the mini Dutch babies are puffed and golden brown.
Serve:
Let the Dutch babies cool for 1 minute before dusting them with powdered sugar or filling them with jam. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 150