Adorable Mini Dutch Baby Pancakes Recipe

Introduction

These adorable mini Dutch baby pancakes are a delightful twist on the classic skillet version. Light, fluffy, and perfectly puffed, they are easy to make in a muffin tin and ideal for breakfast or brunch. Top them with fresh fruit, syrup, or whipped cream for a delicious start to your day.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 large eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• Powdered sugar (for dusting)
• Fresh fruit, syrup, or whipped cream (for topping)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and salt until the batter is smooth and somewhat thin.
3. Step 3: Place the unsalted butter in a 12-cup muffin tin and put it in the preheated oven for 2–3 minutes, until the butter is melted and bubbly.
4. Step 4: Carefully remove the muffin tin from the oven and swirl the melted butter to coat the bottoms and sides of each cup.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about halfway.
6. Step 6: Bake in the oven for 12–15 minutes, until the pancakes are puffed and golden brown.
7. Step 7: Carefully remove the pancakes from the muffin tin. They will deflate slightly as they cool.
8. Step 8: Dust with powdered sugar and serve topped with fresh fruit, syrup, or whipped cream.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon or orange zest to the batter before baking.
• Use gluten-free flour to make this recipe suitable for gluten sensitivities.
• Swap vanilla extract with almond extract for a different flavor profile.
• Serve with a drizzle of maple syrup or honey for extra sweetness.

Storage

Store leftover mini Dutch baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to regain some crispness. These pancakes are best enjoyed fresh for optimal puffiness and texture.

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 one hour ahead and keep it covered in the refrigerator. Give it a quick whisk before pouring into the muffin tin.

Why do Dutch baby pancakes deflate after baking?

They puff up in the hot oven due to steam and air expansion in the batter, but they naturally deflate as they cool. This is normal and does not affect the flavor or texture.

Adorable Mini Dutch Baby Pancakes Recipe

---

★★★★★

4.4 from 60 reviews

• Author: Naomi
• Total Time: 25 minutes
• Yield: 12 mini Dutch baby pancakes 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Adorable Mini Dutch Baby Pancakes are fluffy, golden, and perfectly portioned for individual servings. Made by baking a simple batter in a buttered muffin tin, they’re great for breakfast or brunch, topped with powdered sugar, fresh fruit, syrup, or whipped cream.

---

Ingredients

Scale 1x2x3x

Batter

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 large eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For Baking

• 2 tablespoons unsalted butter

Toppings

• Powdered sugar (for dusting)
• Fresh fruit, syrup, or whipped cream (for topping)

---

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the pancakes so they puff up nicely.
2. Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, milk, eggs, sugar, vanilla extract, and salt until the batter is smooth and somewhat thin.
3. Prepare the Muffin Tin: Place the unsalted butter in a 12-cup muffin tin and transfer it to the preheated oven for about 2 to 3 minutes until the butter is melted and bubbly. Remove carefully and swirl the melted butter to coat the bottoms and sides of each muffin cup evenly.
4. Fill the Muffin Tin: Pour the batter evenly among the muffin cups, filling each about halfway to allow room for puffing during baking.
5. Bake the Pancakes: Return the muffin tin to the oven and bake for 12 to 15 minutes until the mini Dutch baby pancakes are puffed up and golden brown on top.
6. Serve and Garnish: Carefully remove the pancakes from the muffin tin, noting they will deflate slightly as they cool. Dust with powdered sugar and serve topped with your choice of fresh fruit, syrup, or whipped cream.

Notes

• Ensure the oven is fully preheated to 425°F for the best puff and rise.
• The mini pancakes will deflate slightly after baking as they cool, but they remain delicious and fluffy.
• Use a good quality unsalted butter for coating the muffin cups to enhance flavor.
• Feel free to customize the toppings with seasonal fruits or your favorite syrups and creams.
• These can be made ahead and reheated gently in a warm oven before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Mini Dutch Baby Pancakes, Dutch Baby Recipe, Mini Pancakes, Breakfast Recipe, Baked Pancakes