Mini Dutch Baby Pancakes Recipe
These Mini Dutch Baby Pancakes are a delightful twist on the classic Dutch baby, with individual portions perfect for a fun breakfast or brunch. Light, fluffy, and easy to make, they are sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 mini pancakes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter:
- 2 large eggs (room temperature)
- 1/2 cup milk (whole or non-dairy alternative)
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons butter, melted (plus extra for greasing)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving:
- Powdered sugar, for dusting (optional)
- Fresh berries or syrup
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare the Batter: In a bowl, whisk together eggs, milk, and melted butter. Gradually add flour, vanilla, and salt, whisking until smooth.
- Grease the Muffin Tin: Place a small amount of butter into each cup of a muffin tin and heat in the oven until bubbling.
- Pour the Batter: Carefully pour the batter into the hot muffin tin, filling each cup halfway.
- Bake: Bake for about 15 minutes, or until the pancakes are puffed and golden brown.
- Serve: Dust the pancakes with powdered sugar and top with fresh berries or syrup. Enjoy!
Notes
- Feel free to customize the toppings with your favorite fruits, nuts, or spreads.
- These mini Dutch baby pancakes are best served fresh and warm.
Nutrition
- Serving Size: 1 mini pancake
- Calories: 110
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://bitezly.com/mini-dutch-baby-pancakes-recipe/
