Description
Light and airy mini Dutch baby pancakes with crisp golden edges and soft custardy centers, perfect for brunch or a cozy breakfast
Ingredients
- Large Eggs: 4 large, room temperature
- Whole Milk: 1 cup, room temperature
- All-Purpose Flour: 1 cup
- Granulated Sugar: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted Butter: 4 tablespoons, melted and divided
Instructions
- Preheat Your Equipment: Preheat the oven to 400°F. Place the muffin tin inside with 1 teaspoon of butter in each cup so it melts and heats up
- Combine Ingredients: In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until completely smooth
- Prepare Your Cooking Vessel: Carefully remove the hot muffin tin from the oven once the butter is melted and bubbly
- Assemble the Dish: Pour the batter evenly into each muffin cup, filling about three quarters full
- Cook to Perfection: Bake for 15 to 18 minutes until the pancakes are puffed and golden brown around the edges
- Finishing Touches: Remove from the oven and let them cool slightly. They will gently deflate, which is completely normal
- Serve and Enjoy: Serve warm with powdered sugar, fresh berries, maple syrup, or a squeeze of lemon juice
Notes
- Make sure the pan is hot before adding batter for maximum rise
- Do not open the oven door while baking
- Measure flour by spooning and leveling for accuracy
- Serve immediately for the best texture
Nutrition
- Serving Size: 1 mini pancake
- Calories: 110
- Sugar: 2g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: mini dutch baby pancakes, baked pancakes, brunch recipe, fluffy pancakes, easy breakfast
