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Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes: A Delightfully Easy Breakfast Magic

These Mini Dutch Baby Pancakes are a delightful breakfast treat that are incredibly easy to make, perfect for impressing any crowd.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs room temperature
  • 2/3 cup All-Purpose Flour about 80 g
  • 1/2 cup Whole Milk room temperature
  • 1/4 cup Granulated Sugar about 50 g
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
  • Vegetable Oil for greasing muffin tin
For Serving
  • Fresh Berries, Jam, and/or Confectioners’ Sugar for topping

Equipment

  • Blender
  • muffin tin
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease each cup of a standard 12-cup muffin tin with vegetable oil.
  2. Combine eggs, flour, milk, sugar, salt, and vanilla in a blender and blend until smooth. Let the mixture rest for about 5-10 minutes.
  3. Pour the rested batter evenly into each muffin cup, filling them about halfway.
  4. Bake for 20-25 minutes until puffed and golden brown. Do not open the oven door during baking.
  5. Serve warm with toppings such as fresh berries, jam, or confectioners' sugar.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 80mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Make sure to start with room temperature ingredients for optimal results. Avoid opening the oven door while baking to keep them puffed up.

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