Description
Mini Dutch Baby Pancakes are light, airy, and oven-baked in a muffin tin, creating perfectly portioned treats ideal for breakfast, brunch, or dessert. They puff beautifully in the oven and can be customized with sweet or savory toppings.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole or 2% milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Place a muffin tin in the oven to heat up.
- In a blender, combine the flour, milk, eggs, sugar, and vanilla extract. Blend until smooth.
- Carefully remove the hot muffin tin from the oven and lightly grease each cup with butter or non-stick spray.
- Pour the batter evenly into the muffin cups, filling each about halfway.
- Bake for 15-18 minutes, or until the pancakes are puffed and golden brown.
- Remove from the oven and let them cool slightly. They will deflate a bit as they cool.
- Serve warm with your favorite toppings.
Notes
- Preheating the muffin tin helps the pancakes puff better and prevents sticking.
- The batter can be made a day ahead and stored in the fridge.
- Customize with fruits, spices, or savory additions like cheese.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 3g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
