Description
Mini Dutch Baby Pancakes are individual, puffy baked pancakes made in a muffin tin. They're simple to prepare with basic ingredients, bake quickly, and offer a delightful breakfast treat that's crispy on the edges and tender inside, perfect for customizing with various toppings.
Ingredients
Scale
3 large Eggs
½ cup All-purpose flour
½ cup Whole milk
1 tbsp Granulated sugar
1 tsp Vanilla extract
¼ tsp Salt
3 tbsp Unsalted butter
Instructions
- Preheat oven to 425°F (220°C). Place a 12-cup muffin tin inside to heat
- Blend eggs, flour, milk, sugar, vanilla, and salt in a blender until smooth (30-45 seconds)
- Carefully remove hot muffin tin. Add ¼ tsp butter to each cup; it will melt immediately
- Pour batter evenly into the 12 cups, filling each about halfway
- Bake for 13-15 minutes until puffed and deep golden brow
- Serve immediately with desired toppings
Notes
Use room temperature eggs for best results.
Do not open oven during baking to prevent collapse.
For dairy-free version: use plant-based milk and butter.
Batter can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 85 kcal
- Sugar: 2g
- Sodium: 75mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: dutch baby, pancake, breakfast, easy