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Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes are light and fluffy, perfect for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Dutch
Servings 12 pancakes
Calories 120 kcal

Equipment

  • Muffin tin

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 4 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter for greasing the pan
  • powdered sugar for dusting, optional
  • fresh fruits berries, bananas, etc., for serving, optional
  • maple syrup for serving, optional

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Grease a 12-cup muffin tin generously with unsalted butter.
  • In a mixing bowl, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Whisk until the batter is smooth and well combined.
  • Evenly distribute the batter into the prepared muffin tin, filling each cup about halfway.
  • Place the muffin tin in the preheated oven and bake for 15-20 minutes.
  • After 15 minutes, check the pancakes. They should be puffed and lightly browned.
  • Once done, carefully remove the muffin tin from the oven.
  • If desired, sprinkle powdered sugar on top for a sweet finish.
  • These pancakes are best enjoyed fresh out of the oven.

Nutrition

Serving: 1pancakeCalories: 120kcalProtein: 4gFat: 5g
Keyword Breakfast, Brunch, Dutch baby pancakes, Easy Recipe, mini pancakes, pancakes
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