Description
Mini Dutch Baby Pancakes are delightful individual-sized puffy pancakes baked in a muffin pan. These airy, golden treats combine the flavors of buttery batter with a hint of vanilla and a dusting of powdered sugar or a dollop of jam, perfect for a sophisticated breakfast or brunch.
Ingredients
Batter
- 1 cup all-purpose flour
- 1 cup whole or 2% milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For Cooking
- 6 tablespoons unsalted butter (cut into 12 pieces)
For Serving
- Powdered sugar or jam, as desired
Instructions
- Preheat Oven and Prepare Pan: Arrange a rack in the middle of the oven and remove any racks above it. Place a standard 12-well muffin pan on the rack and heat the oven to 425ºF (218ºC) to ensure it's fully preheated before baking.
- Prepare the Batter: Combine 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute until very liquidy. Let the batter rest in the blender or processor for 10 minutes to hydrate the flour properly while you prepare the butter.
- Add Butter to Muffin Wells: Carefully remove the hot muffin pan from the oven. Add one piece of butter into each of the 12 wells. The butter may not fully melt but will help create the puff and flavor.
- Pour Batter and Bake: Pour about 1/3 cup of batter into each buttered well. Bake the Dutch babies until puffed and lightly golden brown, approximately 12 to 15 minutes. The edges should rise beautifully out of the wells.
- Serve: Let the mini Dutch babies cool for 1 minute. Dust with powdered sugar or serve with your favorite jam before enjoying these fluffy bites warm.
Notes
- Do not open the oven door during baking as the Dutch babies can deflate with temperature changes.
- The batter is thin and liquidy but yields light and puffy results after baking.
- Using room temperature eggs helps ensure a smooth batter.
- The recipe makes 12 mini Dutch baby pancakes, perfect for sharing or freezing leftovers.
- You can customize toppings with fresh fruit, whipped cream, or syrup according to preference.
