Irresistibly Fluffy Mini Dutch Baby Pancakes for Easy Mornings

Mini Dutch Baby Pancakes are a delightful twist on traditional pancakes, easy to make and perfect for family breakfasts.

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tbsp Vegetable Oil Used to grease the muffin tin; substitute with coconut oil or any high-heat oil.
4 large Eggs Use room temperature eggs for better emulsion.
2/3 cup All-Purpose Flour For gluten-free, use a gluten-free flour blend.
1/2 cup Whole Milk Substitute with almond milk for a dairy-free option.
1/4 cup Granulated Sugar For a healthier twist, consider honey or maple syrup.
1/2 tsp Kosher Salt Balances sweetness.
1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Infuses flavor; paste offers richer notes.
Fresh Berries, Jam, and/or Confectioners’ Sugar For serving.

Equipment

Blender
Muffin tin
Oven

Method

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth and airy.
Let the batter rest for 5-10 minutes before pouring into the heated muffin cups halfway.
Bake the pancakes for 20-25 minutes without opening the oven door.
Remove and serve immediately, topped with berries, jam, or confectioners’ sugar.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 100mgPotassium: 100mgSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

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

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