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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.

Ingredients

Scale

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

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