Easy Mini Dutch Baby Pancakes to Delight Your Taste Buds

Delight in these Easy Mini Dutch Baby Pancakes, perfect for breakfast or brunch, taking only 30 minutes to prepare.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 tablespoons Vegetable Oil For greasing the muffin tin
3 Large Eggs At room temperature
1 cup All-Purpose Flour Can substitute with a gluten-free blend
1 cup Whole Milk At room temperature
2 tablespoons Granulated Sugar Can substitute with coconut sugar or omit
1/2 teaspoon Kosher Salt
1 teaspoon Vanilla Bean Paste/Pure Vanilla Extract Almond extract can be used as an alternative

For the Toppings

1 cup Fresh Berries Seasonal fruit is a vibrant choice
1 jar Jam Your favorite berry jam
1 cup Confectioners’ Sugar For dusting

Equipment

Muffin Tin
Blender

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease the muffin tin with vegetable oil.
Blend the large eggs, all-purpose flour, whole milk, granulated sugar, kosher salt, and vanilla extract until smooth. Let the batter rest for 5-10 minutes.
Carefully pour the rested batter into the muffin tin cups, filling each about halfway.
Bake in the oven for 20-25 minutes or until the pancakes are puffed and golden brown.
Transfer the pancakes to a platter and serve immediately with toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and ensure the muffin tin is thoroughly preheated for maximum puffiness.

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