Mini Dutch Baby Pancakes Recipe
Introduction
Mini Dutch Baby Pancakes are a delightful twist on the classic German pancake, baked in a muffin pan for individual servings. They puff up beautifully and make a perfect breakfast or brunch treat. Easy to prepare and fun to serve, these little pancakes are sure to impress your family and guests.
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
- Step 1: Preheat your oven to 425ºF and place a rack in the middle position. Remove any racks above it. Place a standard 12-well muffin pan on the rack to heat.
- Step 2: In a blender or food processor fitted with a blade, combine the flour, milk, eggs, sugar, vanilla extract, and kosher salt. Blend for 1 minute until very liquidy. Let the batter rest in the blender or processor for 10 minutes while you cut the butter into 12 pieces.
- Step 3: Carefully remove the hot muffin pan from the oven. Place one piece of butter in each well. Pour about 1/3 cup of batter into each well, even if the butter is not fully melted.
- Step 4: Bake for 12 to 15 minutes until the Dutch babies are puffed and lightly golden. Let them cool for 1 minute, then dust with powdered sugar or add jam before serving.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter before blending.
- Try filling the pancakes with lemon curd or fresh berries instead of jam.
- Use a non-stick muffin pan or grease the pan lightly if your pan tends to stick.
Storage
Store any leftover mini Dutch Baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or conventional oven to maintain their crisp edges, rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
It’s best to use the batter shortly after resting it for 10 minutes. Making it too far in advance can affect how well the pancakes puff up in the oven.
Can I use a different type of milk?
Yes, whole or 2% milk works best for a rich texture, but you can substitute with almond, soy, or oat milk if needed, keeping in mind the flavor and texture will change slightly.
PrintMini Dutch Baby Pancakes Recipe
These Mini Dutch Baby Pancakes are individual-sized, fluffy, and golden-brown oven-baked treats made from a simple batter of flour, milk, eggs, sugar, and vanilla. Perfectly puffed with a tender crumb and a slightly crisp edge, they are served with a dusting of powdered sugar or a dollop of jam for a delightful breakfast or brunch option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini Dutch baby pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup whole or 2% milk
- 4 large eggs
- 1 teaspoon vanilla extract
Other
- 6 tablespoons unsalted butter, cut into 12 pieces
- Powdered sugar or jam, for serving
Instructions
- Preheat the oven and prepare the pan: Arrange a rack in the middle of your oven, removing any racks above it. Place a standard 12-well muffin pan on the rack and heat the oven to 425ºF (220ºC) to ensure the pan is hot and ready for baking.
- Make the batter: In a blender or food processor fitted with the blade attachment, 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. Blend for 1 minute until the mixture is very liquid. Let the batter rest inside the blender or processor for 10 minutes while you prepare the butter.
- Prepare muffin pan with butter: Carefully remove the hot muffin pan from the oven. Place one piece of unsalted butter into each of the 12 wells. Note that the butter may not be completely melted when you pour in the batter, but it will melt during baking.
- Pour batter and bake: Pour about 1/3 cup of batter into each muffin well over the butter. Return the pan to the oven and bake the mini Dutch babies until they are puffed and lightly golden brown, approximately 12 to 15 minutes.
- Cool and serve: Remove the mini Dutch babies from the oven and allow them to cool in the pan for 1 minute. Carefully remove them from the pan, then dust with powdered sugar or fill with your favorite jam before serving.
Notes
- Using a preheated muffin pan is key to achieving the characteristic puff and crispy edges.
- Letting the batter rest for 10 minutes improves texture and allows the flour to hydrate properly.
- Serve immediately for the best puff and texture, as Dutch babies will deflate slightly as they cool.
- You can substitute jam with fresh fruit or maple syrup if desired.
- If you don’t have a blender or food processor, whisk the batter vigorously by hand to achieve a smooth consistency.
Keywords: Mini Dutch Baby Pancakes, Dutch Baby, Dutch Baby Muffins, Oven-Baked Pancakes, Breakfast Recipes, Easy Brunch
