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Easy Mini Dutch Baby Pancakes

Fluffy Easy Mini Dutch Baby Pancakes for a Perfect Morning

Discover the magic of Easy Mini Dutch Baby Pancakes that are fluffy, golden, and versatile in toppings.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 120

Ingredients
  

For the Batter
  • 1 cup all-purpose flour or gluten-free blend for gluten-free option
  • 1 cup milk or non-dairy milk
  • 3 large eggs no substitutions recommended
  • 2 tablespoons sugar optional
  • 1 teaspoon vanilla extract omit for savory version
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter melt for coating the muffin tin
For Toppings (optional)
  • 1 cup powdered sugar for dusting
  • 1 cup fresh berries
  • 1 cup whipped cream
  • savory add-ins like cheese or herbs for a twist

Equipment

  • blender
  • 12-cup muffin pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425ºF (220ºC) and place a 12-cup muffin pan inside to warm up.
  2. Blend flour, milk, eggs, sugar, vanilla extract, and salt in a blender on high for 1 minute until smooth, then let rest for 10 minutes.
  3. Cut 4 tablespoons of cold unsalted butter into 12 chunks and place one in each muffin cup.
  4. Pour the rested batter into each muffin cup, filling them one-third full.
  5. Bake for 12-15 minutes until edges are golden brown and the center has puffed up.
  6. Remove from oven, let cool for a few minutes in the pan, then serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 100mgSodium: 150mgPotassium: 120mgSugar: 2gVitamin A: 500IUCalcium: 60mgIron: 0.6mg

Notes

Ensure to preheat the oven and muffin pan thoroughly for the best results. Feel free to experiment with various toppings.

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