Mini Dutch Baby Pancakes: Fluffy Oven Delights to Savor

These Mini Dutch Baby Pancakes are airy, flavorful breakfast treats perfect for brunch, featuring customizable toppings.

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Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-purpose Flour Gluten-free blend can be used.
1 cup Whole Milk Almond or oat milk for dairy-free.
3 Large Eggs Essential for rise.
2 tablespoons Granulated Sugar Omit for savory version.
1 teaspoon Vanilla Extract Optional for savory.
1/4 teaspoon Salt Balances flavors.
2 tablespoons Unsalted Butter Melted for crisp edges.

For Toppings

1 cup Powdered Sugar For dusting.
1 cup Fresh Berries For a sweet topping.
1 jar Jam or Syrup For sweetness.
1 cup Sautéed Mushrooms Savory topping option.
1 cup Smoked Salmon Savory topping option.

Equipment

12-cup muffin pan
mixing bowl
whisk or blender

Method

Baking Instructions

Preheat your oven to 425°F (220°C) and place a muffin pan inside for 10-15 minutes.
In a bowl, combine flour, milk, eggs, sugar, vanilla, and salt. Blend until smooth; let rest for 10 minutes.
Remove the hot muffin pan, add butter to each cup until melted.
Pour rested batter into each cup, filling 1/3 full. Bake for 12-15 minutes until puffed and golden-brown.
Cool for a couple of minutes, then gently run a knife around edges to release pancakes. Serve with toppings.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container. Reheat in a preheated oven for best results.

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