Fluffy Easy Mini Dutch Baby Pancakes for a Perfect Morning

These Easy Mini Dutch Baby Pancakes are a delightfully fluffy breakfast treat perfect for any morning.

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-purpose flour Substitute with gluten-free flour blend for gluten-free version
1 cup Milk Use dairy or plant-based milk based on preference
3 large Eggs Essential for fluffiness and texture
2 tablespoons Sugar Can be omitted for a savory twist
1 teaspoon Vanilla extract Omit if you prefer savory pancakes
1/2 teaspoon Salt Balances sweetness and enhances overall flavor

For Baking

1/2 cup Unsalted butter Use vegan butter for a dairy-free option

Equipment

Oven
12-cup muffin tin
mixing bowl
Measuring cups
whisk

Method

Step-by-Step Instructions

Preheat your oven to 425ºF (220ºC) and place a 12-cup muffin tin in the oven to heat.
In a mixing bowl, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth and let rest for 10 minutes.
Carefully take the hot muffin tin out of the oven and place one chunk of butter into each muffin cup to melt.
Pour about 1/3 cup of batter into each muffin tin well, filling each cup about two-thirds full.
Bake for 12-15 minutes until pancakes puff up and turn golden brown.
Let the pancakes cool briefly for a couple of minutes before serving with toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 100mgSugar: 2gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

Ensure the oven and muffin tin are preheated for the best results. Experiment with toppings to enhance flavor.

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