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Mini Dutch Baby Pancakes Recipe

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★★★★★

4.6 from 136 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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