Mini Dutch Baby Pancakes Recipe

Introduction

Mini Dutch Baby Pancakes are a delightful twist on the classic German pancake, baked in a muffin tin for individual servings. They puff up beautifully in the oven and make a charming breakfast or brunch treat topped with fresh fruit and jam.

Ingredients

• 1 tbsp. vegetable oil
• 4 large eggs, room temperature
• 2/3 cup (80 g) all-purpose flour
• 1/2 cup whole milk, room temperature
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp. kosher salt
• 1/4 tsp. vanilla bean paste or pure vanilla extract
• Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving

Instructions

1. Step 1: Place a rack in the upper third of your oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with vegetable oil and place it in the oven to preheat as well.
2. Step 2: In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla paste. Blend until the batter is smooth and let it sit for 5 to 10 minutes to rest.
3. Step 3: Carefully remove the hot muffin tin from the oven. Divide the batter evenly among the muffin cups.
4. Step 4: Bake the mini Dutch Baby pancakes until they are puffed up and golden brown around the edges, about 20 to 25 minutes.
5. Step 5: Transfer the mini pancakes to a platter. Top with fresh berries, a dollop of jam, and a dusting of confectioners’ sugar before serving.

Tips & Variations

• Use room temperature eggs and milk to help the batter blend smoothly and puff well in the oven.
• Swap berries and jams for other toppings like lemon curd, whipped cream, or sliced bananas for variety.
• For extra flavor, add a pinch of cinnamon or nutmeg to the batter before blending.

Storage

Store any leftover mini Dutch Baby pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a warm oven at 300°F (150°C) for 5 to 7 minutes to regain their crisp edges. They are best enjoyed fresh but can also be briefly toasted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to use the batter shortly after blending for optimal puffiness. If needed, you can refrigerate the batter for up to 2 hours, but let it come back to room temperature before baking.

Can I use a different type of milk?

Yes, you can substitute whole milk with 2% milk or a non-dairy milk like almond or oat milk, though it may slightly affect the texture and flavor.

Mini Dutch Baby Pancakes Recipe

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4.7 from 75 reviews

Mini Dutch Baby Pancakes are delightful, puffed-up, oven-baked pancakes cooked individually in a muffin tin. This recipe yields light and airy little pancakes with golden edges, perfect for breakfast or brunch. Served with fresh berries, jams, and a dusting of confectioners’ sugar, these mini treats offer a fun spin on the traditional Dutch baby pancake.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 mini pancakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Mini Dutch Baby Pancakes

• 1 tbsp. vegetable oil
• 4 large eggs, room temperature
• 2/3 cup (80 g) all-purpose flour
• 1/2 cup whole milk, room temperature
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp vanilla bean paste or pure vanilla extract

For Serving

• Fresh blueberries and raspberries
• Raspberry jam, strawberry jam, or apricot preserves
• Confectioners’ sugar

Instructions

1. Preheat oven and prepare muffin tin: Place a rack in the upper third of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with vegetable oil and place it in the oven to preheat alongside the oven.
2. Make the batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, kosher salt, and vanilla bean paste. Blend until the mixture is smooth and well incorporated. Allow the batter to rest for 5 to 10 minutes to hydrate the flour and improve texture.
3. Fill the muffin cups: Carefully remove the preheated muffin tin from the oven, being cautious as it will be hot. Evenly divide the batter among the 12 muffin cups, filling each about halfway or slightly more.
4. Bake the mini pancakes: Return the filled muffin tin to the oven and bake for 20 to 25 minutes. The mini Dutch baby pancakes will puff up dramatically and develop a golden brown color around the edges.
5. Serve: Transfer the puffed mini pancakes to a platter. Top them with fresh blueberries and raspberries, add a dollop of your choice of jam or preserves, and finish with a generous sprinkle of confectioners’ sugar. Serve immediately to enjoy their best puffed texture.

Notes

• Using room temperature eggs and milk helps the batter blend better and rise nicely during baking.
• Preheating the muffin tin is essential for creating the characteristic puff and crisp edges of Dutch baby pancakes.
• These mini pancakes are best served immediately as they tend to deflate after cooling.
• You can experiment with other toppings like lemon curd, maple syrup, or whipped cream.
• For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend of equal measure.

Keywords: Mini Dutch Baby Pancakes, Dutch baby, puffed pancakes, breakfast recipe, easy brunch, oven-baked pancakes