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Mini Dutch Baby Pancakes Recipe

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★★★★★

4.9 from 109 reviews

These Mini Dutch Baby Pancakes are light, airy, and perfectly puffed individual-sized treats. Baked in a preheated muffin tin, they’re golden brown with crispy edges and tender centers, ideal for a delightful breakfast or brunch. Serve them topped with fresh berries, a spoonful of your favorite jam, and a dusting of confectioners’ sugar for a delicious and visually appealing dish.

Ingredients

Scale

For the Mini Dutch Baby Pancakes

  • 1 tbsp. vegetable oil
  • 4 large eggs, room temperature
  • 2/3 cup (80 g) all-purpose flour
  • 1/2 cup whole milk, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. vanilla bean paste or pure vanilla extract

For Serving

  • Fresh blueberries and raspberries
  • Raspberry jam, strawberry jam, or apricot preserves
  • Confectioners’ sugar

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Place a rack in the upper third of your oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with vegetable oil and place it in the oven to preheat along with the rack.
  2. Blend the Batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, kosher salt, and vanilla bean paste. Blend the mixture until smooth, ensuring there are no lumps. Allow the batter to rest for 5 to 10 minutes to hydrate the flour and improve texture.
  3. Fill Muffin Cups: Carefully remove the preheated muffin tin from the oven and evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. The heat from the pan helps create the signature puff of the pancakes.
  4. Bake the Mini Dutch Baby Pancakes: Bake for 20 to 25 minutes or until the pancakes have puffed up dramatically and are golden brown around the edges. Avoid opening the oven door during baking to ensure optimal rise.
  5. Serve with Toppings: Transfer the mini pancakes to a serving platter. Top with fresh blueberries and raspberries, dollop with your favorite jam or preserves, and sprinkle with confectioners’ sugar for a sweet finishing touch.

Notes

  • Make sure to use room temperature eggs and milk to help the batter blend smoothly and puff up properly in the oven.
  • Do not open the oven door while the pancakes are baking to prevent them from deflating prematurely.
  • You can customize toppings to your preference; nut butters or lemon curd also pair beautifully.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
  • Serve immediately for best texture and presentation as Dutch baby pancakes tend to lose their puff over time.

Keywords: Mini Dutch Baby Pancakes, Dutch Baby, Breakfast, Brunch, Baked Pancakes, Individual Pancakes

Find it online: https://thefoodrecipe.com/mini-dutch-baby-pancakes-recipe/