Description
Easy Mini Dutch Baby Pancakes are delightfully puffy, individual-sized pancakes baked in a muffin pan for a crisp-edged, fluffy-centered treat. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
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
- Preheat the Oven & Muffin Pan: Arrange a rack in the center of the oven and place a standard 12-well muffin pan on the rack. Preheat the oven to 425ºF to create crisp edges on the pancakes.
- Prepare the Batter: Blend flour, milk, eggs, sugar, vanilla, and salt in a blender. Let the batter rest for 10 minutes. Cut butter into 12 pieces.
- Butter the Muffin Pan: Place a piece of butter in each well of the hot muffin pan.
- Fill the Pan: Pour batter evenly into each well.
- Bake: Bake for 12-15 minutes until puffed up and golden.
- Serve: Cool for a minute, then dust with sugar or fill with jam before serving.
Notes
- The batter can be prepared up to 12 hours ahead and refrigerated.
- Ensure the muffin pan is well-heated for the best results.
- Serve immediately for optimal texture.
- Try various toppings like berries, lemon curd, or whipped cream.
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