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Mini Dutch Baby Pancakes

Delicious baked pancakes that puff up beautifully, perfect for a unique breakfast or brunch option. Serve them with fresh berries and jam for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: Dutch, European
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Vegetable Oil For greasing muffin tin
  • 4 large Eggs, room temperature For the batter
  • 2/3 cup All-Purpose Flour Base of the batter
  • 1/2 cup Whole Milk, room temperature For a creamy texture
  • 1/4 cup Granulated Sugar To sweeten the batter
  • 1/2 teaspoon Kosher Salt To balance flavors
  • 1/4 teaspoon Vanilla Bean Paste or Pure Vanilla Extract For flavoring the batter
For Serving
  • Fresh Berries, Jam, and/or Confectioners’ Sugar To top the pancakes before serving

Method
 

Preparation
  1. Place a rack in the upper third of your oven and preheat to 375°F.
  2. Pour the vegetable oil into a standard 12-cup muffin tin, dividing it evenly among the cups.
  3. Place the oiled tin directly into the preheating oven.
  4. In a blender, combine the room temperature eggs, flour, room temperature milk, sugar, salt, and vanilla. Blend until the batter is completely smooth and frothy.
  5. Let the batter rest in the blender for 5 to 10 minutes.
Baking
  1. Carefully remove the preheated muffin tin from the oven.
  2. Working quickly, divide the batter evenly among the hot muffin cups.
  3. Immediately place the tin back in the oven. Bake for 20 to 25 minutes without opening the oven door.
  4. When done, the pancakes should be deeply golden around the edges and puffed. They will deflate slightly once removed from the oven.
Serving
  1. Carefully transfer the hot pancakes to a platter.
  2. Top them with fresh berries, a dollop of your favorite jam, and a dusting of confectioners’ sugar. Serve immediately.

Notes

Serve with bright berries, jam, or honey. For a savory version, reduce sugar and top with smoked salmon. Store leftovers in an airtight container in the refrigerator for up to 3 days.