Easy Mini Dutch Baby Pancakes Recipe

Introduction

Easy Mini Dutch Baby Pancakes are a delightful twist on the classic oven pancake. These individual-sized treats come out light, fluffy, and slightly crisp on the edges—perfect for breakfast or brunch. They are simple to make and impressive to serve.

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 (cut into 12 pieces)
• Powdered sugar or jam (for serving)

Instructions

1. Step 1: Preheat the oven to 425ºF and place a standard 12-well muffin pan on the center rack of the oven. Make sure there is no rack directly above it. Preheating both the oven and pan ensures crisp edges on the pancakes.
2. Step 2: In a blender or food processor, combine the flour, milk, eggs, sugar, vanilla extract, and kosher salt. Blend on high for 1 minute until the batter is smooth and liquid. Allow the batter to rest in the blender for 10 minutes to hydrate the flour and reduce bubbles. Meanwhile, cut the butter into 12 equal pieces.
3. Step 3: Carefully remove the hot muffin pan from the oven. Place one piece of butter into each well; the butter will begin to melt and sizzle, preventing sticking and adding flavor.
4. Step 4: Pour the rested batter evenly into the muffin wells, about 1/3 cup per well. The butter doesn’t need to be fully melted as it will continue melting during baking.
5. Step 5: Return the pan to the oven and bake for 12 to 15 minutes until the mini Dutch babies are puffed, golden, and have crisp edges.
6. Step 6: Let the pancakes cool in the pan for about 1 minute before removing. Dust with powdered sugar or serve with your favorite jam for a lovely finish.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or lemon zest to the batter before blending.
• Swap whole milk with almond or oat milk for a dairy-free version.
• Serve with fresh fruit or a dollop of whipped cream for added indulgence.
• Make sure to evenly distribute the butter pieces to prevent sticking and ensure even browning.

Storage

Store any leftover mini Dutch baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or regular oven at 350ºF for about 5 minutes to regain some crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a muffin tin?

While you can use other oven-safe dishes, a 12-well muffin pan is ideal for creating individual portions with crisp edges. Using a larger dish will create a single Dutch baby pancake with a different texture.

Why do the Dutch baby pancakes puff up during baking?

The batter contains eggs which, when heated quickly in a hot oven, cause the pancakes to puff up dramatically as steam forms inside. Once cooled slightly, they deflate but remain airy and tender.

Easy Mini Dutch Baby Pancakes Recipe

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★★★★★

4.9 from 128 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 12 mini Dutch baby pancakes (4 servings) 1x
• Diet: Vegetarian

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Description

These Easy Mini Dutch Baby Pancakes deliver a delightful twist on the classic Dutch baby by baking individual-sized servings in a muffin pan. Featuring a light, airy texture with crisp edges, these sweet pancakes are blended for convenience and baked to golden perfection. Perfect for a special breakfast or brunch, they are finished with powdered sugar or your favorite jam for a simple yet elegant presentation.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

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

Others

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

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Instructions

1. Preheat the Oven & Muffin Pan: Position a rack in the center of the oven, ensuring no rack is directly above it, and heat the oven to 425ºF (220ºC). Place a standard 12-well muffin pan on the rack to preheat. This step helps achieve crisp edges on the pancakes.
2. Prepare the Batter: In a blender or food processor fitted with a blade attachment, combine the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt. Blend on high for about 1 minute until the mixture is smooth and fluid. Let the batter rest inside the blender for 10 minutes to allow the flour to hydrate and bubbles to subside while preparing the butter.
3. Butter the Muffin Pan: Carefully remove the hot muffin pan from the oven using oven mitts. Place one piece of unsalted butter into each muffin well; the butter will immediately begin to melt and sizzle, helping to prevent sticking and adding flavor.
4. Fill the Pan: Pour the rested batter evenly into the muffin pan wells, approximately 1/3 cup per well. Some butter may not be fully melted, but it will melt entirely during baking.
5. Bake: Return the muffin pan to the preheated oven. Bake for 12 to 15 minutes until the mini Dutch babies have puffed up, turned golden, and the edges are crisp.
6. Serve: Let the mini Dutch babies cool in the pan for about 1 minute before removing. Dust with powdered sugar or top with your favorite jam to serve.

Notes

• Resting the batter allows the flour to fully hydrate, resulting in a smoother texture.
• Preheating the muffin pan ensures immediate sizzling and crisp edges when the batter hits the hot butter.
• Serve immediately for the best puff and texture; the Dutch babies will deflate slightly as they cool.
• You can customize toppings with fresh berries, whipped cream, or maple syrup instead of powdered sugar or jam.

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

Keywords: Dutch baby pancakes, mini Dutch babies, breakfast pancakes, baked pancakes, easy brunch recipe