Easy Mini Dutch Baby Pancakes Recipe

Introduction

Mini Dutch Baby pancakes are a delightful twist on the classic oven-baked pancake, offering individual fluffy puffs with crisp edges. This easy recipe yields perfectly golden, tender pancakes that make a lovely breakfast or brunch treat for the whole family.

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 rack in the center position with no rack above it. Put a standard 12-well muffin pan on the rack to heat while the oven warms up.
2. Step 2: In a blender or food processor, combine the flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt. Blend on high for 1 minute until the mixture is smooth and liquid. Let the batter rest in the blender for 10 minutes to hydrate the flour and reduce bubbles.
3. Step 3: Cut the unsalted butter into 12 equal pieces during the rest time.
4. Step 4: Carefully remove the hot muffin pan from the oven. Place one piece of butter into each muffin well. The butter will begin to melt and sizzle, preventing sticking and adding flavor.
5. Step 5: Pour about 1/3 cup of the rested batter evenly into each muffin well, over the melted butter. It’s okay if the butter isn’t fully melted yet—it will melt further during baking.
6. Step 6: Return the muffin pan to the oven and bake for 12 to 15 minutes, until the mini Dutch babies have puffed up, turned golden, and have crisp edges.
7. Step 7: Let the pancakes cool in the pan for about 1 minute, then carefully remove them. Dust with powdered sugar or serve with your favorite jam for a delicious finish.

Tips & Variations

• Use room temperature eggs and milk for better batter consistency and puffiness.
• Try topping with fresh berries or a drizzle of maple syrup instead of jam for variety.
• For a savory twist, reduce sugar and add herbs or cheese to the batter.

Storage

Store leftover mini Dutch baby pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster oven or regular oven at 350ºF for a few minutes to restore crispness. Avoid microwaving to keep edges from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before baking for optimal rise and texture, but it can be refrigerated for up to 4 hours if needed. Stir gently before pouring into the pan.

What causes the Dutch baby pancakes to deflate quickly?

They deflate as they cool because they rely on steam and air trapped in the batter for their puff. Serve immediately after baking to enjoy their signature puffed appearance.

Easy Mini Dutch Baby Pancakes Recipe

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4.8 from 602 reviews

Easy Mini Dutch Baby Pancakes are delightful, individual-sized puffed pancakes baked in a muffin pan. Crisp edges and a tender, custardy center make them perfect for a quick breakfast or brunch. Simple ingredients come together effortlessly, with a blend of flour, milk, eggs, sugar, and butter, enhanced by vanilla and a touch of salt. Served with powdered sugar or jam, these mini treats offer classic flavor and visual appeal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 mini Dutch baby pancakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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

Other

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

Instructions

1. Preheat the Oven & Muffin Pan: Arrange a rack in the center of your oven, ensuring no rack is directly above it. Place a standard 12-well muffin pan on this rack and heat your oven to 425ºF. Preheating both the oven and muffin pan helps create crisp edges on the pancakes.
2. Prepare the Batter: Add the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and kosher salt into a blender or food processor with a blade attachment. Blend on high speed for 1 minute until the mixture is smooth and liquid. Let the batter rest inside the blender for 10 minutes to allow the flour to hydrate and the bubbles to subside. Meanwhile, cut the unsalted butter into 12 even pieces to prepare for buttering the pan.
3. Butter the Muffin Pan: Carefully remove the preheated muffin pan from the oven—it will be very hot. Place one piece of butter into each muffin well. The butter will immediately start to melt and sizzle, helping prevent sticking and contributing to flavor.
4. Fill the Pan: Pour the rested batter evenly into the muffin pan wells, about 1/3 cup per well. Don’t worry if the butter isn’t fully melted at this point; it will melt further around the batter as it bakes.
5. Bake: Return the muffin pan to the oven and bake for 12 to 15 minutes, or until the Dutch baby pancakes are puffed up, golden brown, and have crisp edges.
6. Serve: Let the mini Dutch babies cool in the pan for about 1 minute, then carefully remove them. Dust the tops with powdered sugar or serve with your favorite jam for a beautiful and delicious finish.

Notes

• Using a blender helps create a smooth, lump-free batter and ensures a light, airy texture.
• Resting the batter before baking is crucial for hydration and better puffing during baking.
• Preheating the muffin pan ensures crisp, caramelized edges on your mini Dutch babies.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
• Serve immediately for the best texture, as these pancakes may deflate over time.

Keywords: Mini Dutch Baby Pancakes, Dutch Baby, Puff Pancakes, Breakfast, Brunch, Oven-baked Pancakes