Mini Dutch Baby Pancakes: Fluffy Bites of Pure Joy

These Mini Dutch Baby Pancakes are a delightful breakfast treat that capture the joy of indulgence with minimal effort.

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Prep Time 20

Cook Time 15

Resting Time 10

Total Time 45

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Flour Consider gluten-free flour for an alternative.
1 cup Milk Almond milk or oat milk works great for dairy-free.
4 large Eggs Essential for puffing and binding.
2 tablespoons Sugar Feel free to reduce or omit for a savory twist.
1 teaspoon Vanilla Extract Swap with almond extract for a unique profile.
1/2 teaspoon Salt Balances sweetness and elevates flavor.
4 tablespoons Unsalted Butter Use a vegan butter to keep it dairy-free.

Equipment

Oven
Muffin Pan
Mixing Bowl
Blender or Whisk

Method

Step-by-Step Instructions for Mini Dutch Baby Pancakes

Preheat your oven to 425ºF (220ºC) and place a 12-cup muffin pan inside to heat for about 10 minutes.
In a mixing bowl, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend for about 1 minute until smooth. Let the batter rest for 10 minutes.
Carefully remove the pan from the oven. Cut butter into 12 pieces and place one piece in each muffin cup. Allow the butter to melt.
Pour approximately 1/3 cup of batter into each muffin cup over the melted butter, avoiding overfilling.
Return the muffin pan to the oven and bake for 12-15 minutes until puffed and golden brown.
Allow the pancakes to cool for a few minutes before serving with toppings like fresh berries or whipped cream.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 80mgSugar: 2gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These pancakes are best enjoyed fresh from the oven for maximum puffiness and flavor.

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