Description
Mini Dutch Baby Pancakes are the perfect breakfast treat that combines ease and elegance! These delightful, fluffy pancakes puff up beautifully in muffin tins, creating individual servings that are fun to eat and easy to customize. Whether you’re planning a cozy family brunch or a quick school morning surprise, these Mini Dutch Baby Pancakes are bound to impress everyone around the table. With a light texture that melts in your mouth, they can be topped with fresh fruits, sweet syrups, or even a dusting of powdered sugar for an extra touch of sweetness. Plus, these pancakes are incredibly versatile—feel free to infuse them with your favorite spices or fruits for added flavor. Make them ahead of time for a stress-free breakfast throughout the week!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk or 2% milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F and place a standard muffin pan inside.
- In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth and let the batter rest for 10 minutes.
- Carefully add butter to each muffin well in the preheated pan. Once melted, pour about 1/3 cup of batter into each well.
- Bake for 12-15 minutes until puffed and golden brown. Let cool briefly before serving with toppings of your choice.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg