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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.

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

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

Find it online: https://kitchenbyrita.com/easy-mini-dutch-baby-pancakes-recipe/