Easy Mini Dutch Baby Pancakes: A Delightful Breakfast Treat
These mini Dutch baby pancakes are perfectly puffed with a custardy center and crispy edges. A fun, easy recipe ideal for breakfast or dessert. Customize with berries, jam, or powdered sugar for a delightful family-friendly treat.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 (2 pancakes each) 1x
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 Tbsp Vegetable Oil
4 Large Eggs, room temperature
2/3 cup (80g) All-Purpose Flour
1/2 cup Whole Milk, room temperature
1/4 cup (50g) Granulated Sugar
1/2 tsp Kosher Salt
1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
Fresh Berries, Jam, and/or Confectioners’ Sugar for serving
Instructions
Preheat oven to 400°F (200°C). Grease a 6-muffin tin with vegetable oil.
In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth (~15 seconds).
Pour batter into prepared muffin tin (about 2/3 full each).
Bake for 15-20 minutes, until golden and puffed.
Let cool slightly, then invert onto serving plates.
Top with fresh berries, jam, or powdered sugar before serving.
Notes
Eggs and milk must be room temperature for optimal rising.
Use a blender for a quick, lump-free batter.
For gluten-free version, substitute with gluten-free flour blend.
Milk can be replaced with non-dairy (e.g., almond or oat milk).
Served warm or at room temperature.
Nutrition
- Serving Size: 2 pancakes
- Calories: 140
- Sugar: 12g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 70mg