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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
