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Mini Dutch Baby Pancakes Recipe

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4.9 from 84 reviews

These Mini Dutch Baby Pancakes are delightful, fluffy, puffed treats baked in a muffin pan for perfectly portioned servings. Made with simple ingredients like flour, milk, eggs, and butter, they offer a light and airy texture with a rich buttery flavor. Perfect for breakfast or brunch, they’re served dusted with powdered sugar or topped with jam for a sweet finish.

Ingredients

Batter 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

Butter

  • 6 tablespoons unsalted butter, cut into 12 pieces

For Serving

  • Powdered sugar, for dusting
  • Jam, optional

Instructions

  1. Preheat the Oven and Prepare the Pan: 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 and heat the oven to 425ºF (220ºC) to preheat the pan thoroughly.
  2. Prepare 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 the mixture for 1 minute until very liquidy and smooth. Allow the batter to rest in the blender or processor for 10 minutes to hydrate.
  3. Add Butter to Muffin Pan: Carefully remove the preheated muffin pan from the oven. Place 1 piece of the 12 butter pieces into each muffin well. Even if the butter hasn’t melted completely, it will melt during baking and flavor the pancakes.
  4. Pour Batter and Bake: Pour approximately 1/3 cup of the batter into each buttered muffin well. Return the pan to the oven and bake the Dutch babies for 12 to 15 minutes, or until they puff up beautifully and become lightly golden brown.
  5. Cool and Serve: Remove the pan from the oven and allow the mini Dutch babies to cool for 1 minute. Dust with powdered sugar or add jam to each mini pancake before serving for added sweetness.

Notes

  • The batter should rest for 10 minutes before baking to achieve the best puff.
  • Use a muffin pan with 12 wells to make 12 mini Dutch babies.
  • Do not worry if the butter pieces aren’t fully melted before pouring batter; they will melt in the oven and help with rising and flavor.
  • Serve warm for the best texture and taste.
  • Vanilla extract adds an aromatic sweetness but can be omitted if desired.

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