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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.

Ingredients

Scale

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

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