Mini Dutch Baby Pancakes: A Fun, Fluffy Breakfast Delight

Discover how to make Mini Dutch Baby Pancakes, a fun and fluffy breakfast delight that’s perfect for any occasion.

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 81

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Use room temperature for best blending.
2/3 cup All-Purpose Flour About 80 g, primary structural ingredient.
1/2 cup Whole Milk Use room temperature for best results.
1/4 cup Granulated Sugar Can be adjusted for less sweetness.
1/2 tsp Kosher Salt Balances sweetness.
1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Vanilla extract is a convenient alternative.
Vegetable Oil For greasing the muffin tin.

For Serving

Fresh Berries, Jam, or Confectioners’ Sugar Delightful toppings for serving.

Equipment

Blender
Muffin tin

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with vegetable oil.
In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth and let the batter rest for 5-10 minutes.
Carefully take the hot muffin tin from the oven and pour the batter evenly into each cup, filling them halfway.
Bake for 20-25 minutes without opening the oven door until puffed and golden brown.
Carefully pop out the pancakes and serve with fresh berries, jam, or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 81kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 70mgSodium: 100mgPotassium: 70mgFiber: 0.5gSugar: 3gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. Keep the oven door closed while baking for optimal puffiness.

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