Mini Dutch Baby Pancakes
Mini Dutch Baby Pancakes are a delightful breakfast treat that will elevate your morning routine. These charming, puffy pancakes are baked in a muffin tin, creating individual servings that are both visually appealing and easy to make. With a light and airy texture, they serve as the perfect canvas for your favorite toppings, from fresh fruit to sweet syrups. Ideal for brunch gatherings or quick family breakfasts, this recipe is not only simple but also versatile enough to cater to various tastes. Once you try these Mini Dutch Baby Pancakes, they’ll quickly become a staple in your breakfast repertoire!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole or 2% milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
Instructions
- Preheat the oven to 425ºF and place a standard muffin pan inside.
- In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt; blend until smooth. Let it rest for 10 minutes.
- Carefully remove the hot muffin pan from the oven and add half a tablespoon of butter to each well.
- Pour about 1/3 cup of batter into each well over the melted butter.
- Bake for 12-15 minutes until puffed and golden brown. Dust with powdered sugar or fill with jam before serving.
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 3g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 60mg
Find it online: https://www.kitchenstorydaily.com/mini-dutch-baby-pancakes/