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Easy Mini Dutch Baby Pancakes

Delicious Easy Mini Dutch Baby Pancakes for a Cozy Morning

Transform your breakfast with Easy Mini Dutch Baby Pancakes, offering crispy edges and fluffy centers in just minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Can substitute with a gluten-free blend.
  • 1 cup Milk Whole milk recommended.
  • 3 large Eggs Essential for puffiness.
  • 2 tablespoons Sugar Can be omitted for savory version.
  • 1 teaspoon Vanilla Extract Optional for savory.
  • 1/2 teaspoon Salt Enhances flavor.
  • 4 tablespoons Unsalted Butter Cut into chunks.
For Serving
  • 1 cup Powdered Sugar For dusting.
  • to taste Jam or Fresh Berries Optional toppings.

Equipment

  • Muffin Pan
  • Mixing bowl
  • Whisk
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC) with a 12-cup muffin pan inside.
  2. In a mixing bowl, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth and let it rest for 10 minutes.
  3. Remove muffin pan, add butter to each well, and return to the oven until sizzling.
  4. Pour 1/3 cup of batter into each well, then bake for 12-15 minutes.
  5. Once baked, cool briefly in the pan before serving with powdered sugar or jam.

Nutrition

Serving: 1pancakeCalories: 205kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are measured accurately and allow pancakes to cool briefly before serving.

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