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Easy Mini Dutch Baby Pancakes Recipe

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4 from 49 reviews

These Easy Mini Dutch Baby Pancakes are light, fluffy, and perfectly crisp on the edges, baked individually in a muffin pan for a fun and elegant breakfast treat.

Ingredients

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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 (cut into 12 pieces)
  • Powdered sugar or jam (for serving)

Instructions

  1. Preheat the Oven & Muffin Pan Arrange a rack in the center of your oven, ensuring no rack is directly above it. Place a standard 12-well muffin pan on this rack and heat your oven to 425ºF. Preheating both the oven and muffin pan helps create crisp edges on the pancakes.
  2. Prepare the Batter Add the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt into a blender or food processor equipped with the blade attachment. Blend on high for 1 minute until smooth and liquid. Leave the batter to rest in the blender for 10 minutes to allow the flour to hydrate and bubbles to subside. Meanwhile, cut the unsalted butter into 12 even pieces to be ready for the next step.
  3. Butter the Muffin Pan Carefully remove the preheated muffin pan from the oven (it will be very hot!). Place one piece of butter into each muffin well; the butter will start to melt and sizzle immediately, helping to prevent sticking and contribute flavor.
  4. Fill the Pan Pour the rested batter evenly into the muffin tin, about 1/3 cup per well. Don’t worry if the butter isn’t fully melted; it will melt around the batter as it bakes.
  5. Bake Return the pan to the oven and bake for 12 to 15 minutes, until the Dutch babies are puffed up, golden, and the edges look crisp.
  6. Serve Let the pancakes cool in the pan for about 1 minute, then remove them. Dust with powdered sugar or fill with your favorite jam before serving for a beautiful finish.

Notes

  • Preheating the muffin pan helps create crisp edges on the pancakes.
  • Rest the batter for 10 minutes to allow the flour to hydrate and bubbles to subside.
  • Butter melts in the hot pan to prevent sticking and add flavor.
  • Serve with powdered sugar or jam for a beautiful finish.

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