Mini Dutch Baby Pancakes Recipe

Introduction

Mini Dutch Baby Pancakes are delightful individual-sized treats that puff up beautifully in the oven. Crispy on the edges and tender inside, they make a perfect breakfast or brunch option. Serve them with fresh berries, jam, and a dusting of powdered sugar for a simple yet impressive dish.

Ingredients

• 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
• Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving

Instructions

1. Step 1: Place a rack in the upper third of the 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 while you prepare the batter.
2. Step 2: In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla paste. Blend until the mixture is smooth. Let the batter sit for 5 to 10 minutes to rest.
3. Step 3: Carefully remove the preheated muffin tin from the oven. Divide the batter evenly among the muffin cups.
4. Step 4: Bake the mini Dutch Baby pancakes until they puff up and turn golden brown around the edges, about 20 to 25 minutes.
5. Step 5: Transfer the pancakes to a serving platter. Top with fresh berries, add a dollop of your favorite jam, and sprinkle with confectioners’ sugar before serving.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
• Swap out whole milk for almond or oat milk for a dairy-free alternative.
• Use different fresh fruits such as sliced strawberries or kiwi for variety.
• If you don’t have vanilla bean paste, pure vanilla extract works just as well.

Storage

Store leftover mini Dutch Baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to maintain their crisp edges. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and bake the batter fresh for maximum puffiness, but you can refrigerate the batter for up to 1 hour before baking if needed. Give it a gentle stir before pouring into the muffin tins.

What makes Dutch Baby pancakes puff up so well?

The high oven temperature and the steam created by the batter as it bakes cause the pancakes to rise dramatically. Using a preheated pan or tin also helps create the characteristic puff.

Mini Dutch Baby Pancakes Recipe

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★★★★★

4.6 from 59 reviews

Mini Dutch Baby Pancakes are delightful individual-sized popovers with a light, airy texture and a golden, crispy edge. These oven-baked treats come together quickly with a simple batter of eggs, flour, and milk, and are perfect for breakfast or brunch when topped with fresh berries, jams, and a dusting of confectioners’ sugar.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 12 mini pancakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Batter

• 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 Pan: Place a rack in the upper third of your oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with vegetable oil, then place the tin in the oven to preheat along with it. This ensures the batter sizzles as soon as it hits the hot pan, creating puffed, crispy edges.
2. Make the Batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, kosher salt, and vanilla bean paste or vanilla extract. Blend until the mixture is smooth and free of lumps. Allow the batter to rest for 5 to 10 minutes; this rest period helps hydrate the flour and improves the texture of the pancakes.
3. Fill Muffin Cups: Carefully remove the preheated muffin tin from the oven — be cautious as it will be very hot. Quickly and evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for the pancakes to rise.
4. Bake the Pancakes: Return the muffin tin to the oven and bake for 20 to 25 minutes. The mini Dutch baby pancakes will puff up dramatically and develop golden brown edges when ready. Avoid opening the oven door during baking to maintain the oven temperature and ensure proper rising.
5. Serve: Once baked, transfer the mini Dutch baby pancakes to a serving platter. Top with fresh blueberries and raspberries, add dollops of your favorite jam or preserves, and lightly sprinkle confectioners’ sugar over the top. Serve immediately for best texture and flavor.

Notes

• Using room temperature ingredients helps the batter blend more smoothly and results in better rise.
• Preheating the muffin tin is crucial for achieving the characteristic puff and crispy edges.
• Feel free to customize toppings based on seasonality or preference — whipped cream or lemon zest also work wonderfully.
• Mini Dutch Baby Pancakes are best enjoyed fresh but can be gently reheated in a warm oven.
• You can substitute whole milk with a dairy-free alternative if desired.

Keywords: Mini Dutch Baby Pancakes, Dutch baby, breakfast pancakes, baked pancakes, individual pancakes, popovers, brunch recipe