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Mini Dutch Baby Pancakes Recipe

Mini Dutch Baby Pancakes Recipe
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★★★★★

5.3 from 26 reviews

Mini Dutch Baby Pancakes are delightful individual-sized, fluffy oven-baked pancakes with a slightly crisp edge and tender center. Perfect for breakfast or brunch, these pancakes are easy to make, cooked in a hot muffin pan with butter, and served with powdered sugar or jam for a touch of sweetness.

Ingredients

Scale

Batter 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

For Cooking

  • 6 tablespoons unsalted butter, cut into 12 pieces

To Serve

  • Powdered sugar or jam, for serving

Instructions

  1. Preheat the Oven and Prepare Muffin Pan: 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 heat the oven to 425ºF (220ºC) to get the pan thoroughly hot.
  2. Make the Batter: Combine 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with a blade attachment. Blend for 1 minute until the mixture is very liquidy. Let the batter rest in the blender or processor for 10 minutes to develop texture.
  3. Prepare Butter: While the batter rests, cut 6 tablespoons unsalted butter into 12 small pieces, one for each muffin cup.
  4. Add Butter and Batter to Muffin Pan: Carefully remove the preheated muffin pan from the oven. Add one piece of butter to each well, allowing it to begin to melt with the residual heat. Pour about 1/3 cup of batter into each well, even if the butter is not completely melted.
  5. Bake the Mini Dutch Babies: Place the pan back into the oven and bake until the Dutch babies puff up dramatically and are lightly golden brown on top, about 12 to 15 minutes.
  6. Cool and Serve: Remove the mini Dutch babies from the oven and let them cool for 1 minute. Dust with powdered sugar or fill with your favorite jam before serving to add sweetness and extra flavor.

Notes

  • Use a standard 12-well muffin pan to achieve the perfect size and shape for individual Dutch baby pancakes.
  • Letting the batter rest helps improve texture and allows the flour to hydrate fully, producing lighter pancakes.
  • The butter should be cut into small pieces to melt better inside each muffin cup, creating a crispy edge.
  • If you prefer dairy-free options, substitute milk and butter with plant-based alternatives, but texture and flavor may vary.
  • Serve immediately for best puffiness; these pancakes deflate as they cool.
  • Try topping with fresh berries, maple syrup, lemon juice, or whipped cream for variations.

Nutrition

Keywords: mini Dutch baby pancakes, oven baked pancakes, breakfast pancakes, individual pancakes, Dutch babies, easy pancake recipe

Find it online: https://spiceupwithsophie.com/mini-dutch-baby-pancakes-recipe/