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Easy Mini Dutch Baby Pancakes

Easy Mini Dutch Baby Pancakes for a Fluffy Breakfast Delight

Easy Mini Dutch Baby Pancakes are a delightful breakfast treat that puffs up beautifully, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Milk Any variety of milk can be used
  • 3 large Eggs Use large eggs for best results
  • 2 tablespoons Granulated Sugar Omit for savory version
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferred
  • 1/2 teaspoon Salt
  • 4 tablespoons Unsalted Butter Preheat in muffin tin for crispy edges
For Serving Suggestions
  • Powdered Sugar Powdered Sugar Dust on before serving
  • Fresh Fruits Fresh Fruits Berries, banana slices, or stone fruits
  • Jam Jam Consider seasonal fruit varieties

Equipment

  • Muffin pan
  • Blender
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC) and place a 12-cup muffin pan inside.
  2. Blend all batter ingredients in a blender until smooth, then let rest for 10 minutes.
  3. Carefully add butter to heated muffin cups and let it melt.
  4. Pour 1/3 cup batter into each muffin cup, distributing evenly.
  5. Bake for 12-15 minutes until puffed and golden brown.
  6. Remove from oven, cool slightly, and dust with powdered sugar before serving.

Nutrition

Serving: 1pancakeCalories: 90kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 45mgSodium: 120mgPotassium: 80mgSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Enjoy these pancakes fresh for the best texture; leftovers can be stored in an airtight container for up to 3 days.

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