Description
Learn how to make the perfect Mini Dutch Baby Pancakes with this easy-to-follow recipe. These individual puff pancakes are light, fluffy, and delicious, making them a delightful breakfast or brunch treat.
Ingredients
Scale
Eggs:
- 3 large eggs
Flour Mixture:
- 1/2 cup all-purpose flour
Milk Mixture:
- 1/2 cup whole milk
Sugar:
- 1 tbsp granulated sugar
Vanilla Extract:
- 1 tsp vanilla extract
Salt:
- 1/4 tsp salt
Butter:
- 2 tbsp unsalted butter, divided
For Serving:
- Powdered sugar for dusting
- Fresh berries and lemon wedges
Instructions
- Preheat Oven: Preheat the oven to 425°F and place a 12-cup muffin tin in the oven to heat.
- Prepare Batter: In a blender, mix eggs, flour, milk, sugar, vanilla, and salt until smooth.
- Prepare Tin: Remove the hot tin, add butter to each cup, pour in the batter, and bake for 12–15 minutes.
- Final Touches: Remove from oven, dust with powdered sugar, and serve with berries and lemon.
Notes
- The pancakes will deflate quickly after baking, so serve immediately for the best presentation.
- Batter can be refrigerated for up to 4 hours before use; remember to whisk before cooking.
- For added flavor, sprinkle cinnamon sugar over the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 65
- Sugar: 2 g
- Sodium: 55 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg
