Description
These Easy Mini Dutch Baby Pancakes are a delightful twist on the classic Dutch baby, making them perfect for a fun and tasty breakfast or brunch. These individual-sized pancakes are light, fluffy, and customizable with your favorite toppings.
Ingredients
Scale
Ingredients:
- 1 Tbsp Vegetable Oil
- 4 Large Eggs, room temperature
- 2/3 cup (80g) All-Purpose Flour
- 1/2 cup Whole Milk, room temperature
- 1/4 cup (50g) Granulated Sugar
- 1/2 tsp Kosher Salt
- 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
- Fresh Berries, Jam, and/or Confectioners’ Sugar (for serving)
Instructions
- Preheat Oven: Place a rack in the upper third of the oven and preheat to 375°F. Grease a standard 12-cup muffin tin with oil and place it in the oven to preheat.
- Blend Batter: In a blender, blend eggs, flour, milk, sugar, salt, and vanilla until smooth. Let the batter sit for 5 to 10 minutes.
- Prepare Muffin Tin: Carefully remove the preheated tin from the oven. Working quickly, divide the batter evenly among the hot muffin cups.
- Bake: Bake for 20 to 25 minutes, until puffed up and golden brown around the edges. Transfer to a platter and top with berries, jam, and/or confectioners’ sugar before serving immediately.
Notes
- You can customize these mini Dutch baby pancakes with a variety of toppings such as fresh fruit, maple syrup, whipped cream, or chocolate sauce.
- For a savory twist, try topping with bacon, cheese, or herbs.
Nutrition
- Serving Size: 1 mini pancake
- Calories: 120
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg