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–+ servings
Easy Mini Dutch Baby Pancakes

Fluffy Easy Mini Dutch Baby Pancakes for a Fun Breakfast Feast

Easy Mini Dutch Baby Pancakes are charming, individual-sized baked pancakes that are fluffy and simple to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tbsp Vegetable Oil For greasing the muffin tin
  • 2 Large Eggs Room temperature for smoother batter
  • 2/3 cup All-Purpose Flour Or gluten-free flour
  • 1/2 cup Whole Milk Room temperature for a well-combined mix
  • 1/4 cup Granulated Sugar Or coconut sugar
  • 1/2 tsp Kosher Salt Balances out sweetness
  • 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Use extract if paste isn't available
For Serving
  • Fresh Berries, Jam, and/or Confectioners’ Sugar For topping the pancakes

Equipment

  • Blender
  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with vegetable oil. Place the greased tin in the oven to warm up.
  2. In a blender, combine the room temperature eggs, all-purpose flour, whole milk, sugar, kosher salt, and vanilla. Blend until smooth and let the batter sit for 5-10 minutes.
  3. Remove the hot muffin tin from the oven and fill each cup halfway with the batter. The hot oil will help create crispy edges.
  4. Bake for 20-25 minutes until puffed up and golden brown. Do not open the oven door during baking.
  5. Carefully transfer the pancakes onto a platter and serve warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 2IUCalcium: 50mgIron: 0.5mg

Notes

For best results, serve immediately after baking. Enjoy warm with your favorite toppings.

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