Fluffy Mini Dutch Baby Pancakes That Will Wow Your Brunch

These Mini Dutch Baby Pancakes are fluffy, versatile, and perfect for brunch.

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs room temperature for better emulsion
2/3 cup All-Purpose Flour can substitute with a gluten-free blend
1/2 cup Whole Milk room temperature for a smooth batter
1/4 cup Granulated Sugar coconut sugar can be used as a substitute
1/2 tsp Kosher Salt
1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract imitation vanilla can work in a pinch
Vegetable Oil for greasing muffin tin, can substitute with neutral oils like canola

For Toppings

Fresh Berries, Jam, and/or Confectioners’ Sugar for personalized toppings

Equipment

Muffin tin
Blender
Oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with vegetable oil. Place the greased muffin tin in the oven to warm up.
In a blender, combine four large eggs, 2/3 cup of all-purpose flour, 1/2 cup of whole milk, 1/4 cup of granulated sugar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of vanilla bean paste or extract. Blend until completely smooth and let sit for 10 minutes.
Carefully pour the rested batter into each muffin tin cup, filling them about halfway.
Bake for 20 to 25 minutes without opening the oven door, until golden brown and puffed.
Transfer the pancakes onto a platter and top with confectioners' sugar, fresh berries, or jam. Serve warm.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 95mgSugar: 4gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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