Description
Mini Dutch Baby Pancakes are individual, puffy delights baked in a muffin tin, perfect for sharing. They're simple to make with pantry staples, versatile with toppings, and ready in about 20 minutes for a special breakfast or brunch.
Ingredients
Scale
2 large Eggs
1/2 cup All-purpose flour
1/2 cup Whole milk
1 tablespoon Granulated sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
3 tablespoons Unsalted butter
Instructions
- Preheat oven to 425°F (220°C). Place a 12-cup muffin tin in oven to heat
- Blend eggs, flour, milk, sugar, vanilla, and salt in blender for 30-45 seconds until smooth and bubbly
- Carefully remove hot muffin tin. Add 1/4 teaspoon butter to each cup (it should sizzle)
- Immediately divide batter evenly among 12 muffin cups, filling each halfway
- Bake for 12-15 minutes without opening oven door, until puffed and golden brow
- Remove from oven, cool for 1 minute, then loosen with butter knife and serve immediately
Notes
Use room temperature eggs and milk for best puff.
Do not open oven door during baking to prevent deflating.
For dairy-free version: use oil instead of butter and non-dairy milk.
Batter can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 65 kcal
- Sugar: 1.5g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 38mg
Keywords: dutch baby, pancake, breakfast, brunch