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Mini Dutch Baby Pancakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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