Mini Dutch Baby Pancakes Recipe

Introduction

Mini Dutch Baby Pancakes are a delightful twist on the classic oven-baked pancake. Light and airy with a beautifully puffed texture, these individual servings are perfect for breakfast or brunch. With a simple batter and a quick bake, they make an impressive yet easy treat.

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

1. Step 1: 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, then heat the oven to 425ºF.
2. Step 2: Combine the flour, milk, eggs, sugar, vanilla extract, and salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute until the batter is very liquidy. Let it rest in the blender or processor for 10 minutes. Meanwhile, cut the butter into 12 pieces.
3. Step 3: Carefully remove the preheated muffin pan from the oven. Place one piece of butter into each well. Pour about 1/3 cup of batter into each well, even if the butter hasn’t completely melted.
4. Step 4: Bake until the Dutch Babies are puffed and lightly golden brown, about 12 to 15 minutes. Let them cool for 1 minute before dusting with powdered sugar or filling with jam.

Tips & Variations

• For a richer flavor, use whole milk or substitute half the milk with cream.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth and spice.
• Serve with fresh berries or a drizzle of maple syrup for added sweetness.
• If you don’t have a blender, whisk the ingredients vigorously by hand until smooth.

Storage

Mini Dutch Baby Pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to restore their crisp edges. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it refrigerated. Give it a gentle stir before baking, but expect slightly less puffiness.

What if I don’t have a 12-well muffin pan?

Use any oven-safe individual-sized pans or ramekins. Adjust the amount of batter per well accordingly, and watch the baking time closely to avoid overcooking.

Mini Dutch Baby Pancakes Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

These Mini Dutch Baby Pancakes are light, puffy, and perfectly golden bite-sized treats baked in a muffin pan. Made with a simple batter of flour, milk, eggs, sugar, and vanilla, they’re baked with butter for a crispy, tender edge and served with a dusting of powdered sugar or jam. Ideal for breakfast, brunch, or a delightful snack, these pancakes bring the classic Dutch baby pancake experience into a convenient mini size perfect for sharing.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 12 mini Dutch baby pancakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1 cup whole milk or 2% milk
• 4 large eggs
• 1 teaspoon vanilla extract

Additional

• 6 tablespoons unsalted butter, cut into 12 pieces
• Powdered sugar or jam, for serving

Instructions

1. Preheat Oven and Prepare Muffin Pan: Arrange an oven rack to the middle position and remove any racks above it. Place a standard 12-well muffin pan on the rack and preheat the oven to 425ºF.
2. Make the Batter: Combine 1 cup all-purpose flour, 1 cup milk (whole or 2%), 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor with a blade attachment. Blend for 1 minute until the batter is very liquidy. Let it rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces for the muffin wells.
3. Prepare Muffin Wells: Carefully remove the preheated muffin pan from the oven. Place one piece of butter into each well of the pan. The butter may not completely melt before the batter is added—that’s okay.
4. Fill and Bake: Pour approximately 1/3 cup of batter into each buttered muffin well. Place the muffin pan back into the oven and bake until the Dutch baby pancakes are puffed up and lightly golden brown, about 12 to 15 minutes.
5. Serve: Remove the mini Dutch babies from the oven and let them cool for 1 minute. Dust with powdered sugar or add jam before serving for a sweet finishing touch.

Notes

• Resting the batter for 10 minutes allows the flour to fully hydrate, which helps create a better texture.
• Use a standard 12-well muffin pan to get the perfect shape and size.
• Butter pieces can be slightly larger or smaller but aim to fill each well evenly for consistent browning and flavor.
• These mini Dutch babies are best served warm and freshly baked.
• You can customize toppings to your liking, such as fresh fruit, syrup, or flavored jams.

Keywords: Mini Dutch Baby Pancakes, Dutch Baby Muffins, Puff Pancake, Breakfast, Brunch, Baked Pancakes