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–+ servings
Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes: Fluffy Bites to Wow Your Guests

These Mini Dutch Baby Pancakes are fluffy bites perfect for impressing your guests with their delightful taste and effortless preparation.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Flour for gluten-free, use 1:1 flour blend
  • 1 cup Milk whole or 2% works best
  • 3 large Eggs at room temperature
  • 2 tablespoons Sugar can be reduced or omitted
  • 1 teaspoon Vanilla Extract swap with herbs for savory
  • 1/2 teaspoon Salt balances sweetness
  • 2 tablespoons Unsalted Butter cut into small chunks

Equipment

  • Muffin pan
  • blender
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (220°C) and place the muffin pan inside to warm up for about 10 minutes.
  2. Blend flour, milk, eggs, sugar, vanilla extract, and salt in a blender for about 1 minute until smooth and creamy.
  3. Let the batter rest in the blender for 10 minutes to hydrate the flour.
  4. Add chunks of unsalted butter to each muffin cup in the hot pan and let it melt.
  5. Pour approximately 1/3 cup of batter into each muffin cup, ensuring not to overfill.
  6. Bake for 12 to 15 minutes until they puff dramatically and turn a lovely golden brown.
  7. Cool for 1 minute before serving. Top with your favorite fruits, syrups, or whipped cream.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

These pancakes are versatile and can be topped with sweet or savory ingredients as per your preference.

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