Fluffy Mini Dutch Baby Pancakes for Cozy Breakfast Mornings

These Mini Dutch Baby Pancakes are light, fluffy, and versatile for delicious breakfast options.

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Consider gluten-free blend if needed.
1 cup Whole Milk Can substitute with almond or oat milk for dairy-free.
3 large Eggs Fresh for best puffiness.
2 tablespoons Granulated Sugar Optional for savory version.
1 teaspoon Vanilla Extract Optional flavor boost.
1/4 teaspoon Salt
4 tablespoons Unsalted Butter Swap for coconut oil to make it dairy-free.

For Toppings

1 cup Powdered Sugar Dust lightly before serving.
1/2 cup Fruit Jam Choose your favorite flavor.
1 cup Fresh Berries Strawberries and blueberries work well.
1/4 cup Herbs (e.g., chives or parsley) For savory twist.
1/2 cup Cheese (e.g., feta or cheddar) Pair with herbs for extra flavor.

Equipment

blender
12-cup muffin pan

Method

Preparation Steps

Preheat your oven to 425°F (220°C) and place a 12-cup muffin pan inside to warm up for about 10 minutes.
In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
Let the batter rest for about 10 minutes.
Remove the muffin pan from the oven and place a chunk of butter in each well, letting it melt.
Pour about 1/3 cup of the batter into each well and bake for 12-15 minutes.
Remove the pan from the oven and let the pancakes cool for 1 minute before serving.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 24gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These pancakes can be customized with various toppings and are perfect for busy mornings.

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