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Easy Mini Dutch Baby Pancakes

Fluffy Easy Mini Dutch Baby Pancakes for a Cozy Morning

Discover the joy of Easy Mini Dutch Baby Pancakes, fluffy oven-baked delights perfect for cozy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Flour Substitute with gluten-free flour blend if desired.
  • 1 cup Milk Use dairy or plant-based alternatives.
  • 3 large Eggs A flax egg can be used as a vegan substitute.
  • 2 tbsp Sugar Can be omitted for a savory version.
  • 1 tsp Vanilla Extract Omit for savory pancakes.
  • 1/2 tsp Salt Essential for a balanced taste.
  • 4 tbsp Unsalted Butter Substitute with an alternative oil for a dairy-free option.
Serving Options
  • Powdered Sugar For a light dusting.
  • Fresh Fruit Such as berries or banana slices.
  • Maple Syrup For a classic twist.
  • Whipped Cream Perfect for indulgence.

Equipment

  • muffin pan
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a muffin pan inside to heat up.
  2. In a mixing bowl, whisk together flour, milk, eggs, sugar, vanilla extract, and salt until smooth. Let rest for 10 minutes.
  3. Cut unsalted butter into chunks and place one piece in each muffin well. Return to the oven until melted and bubbling.
  4. Fill each muffin well with about 1/3 cup of the rested batter over the melted butter.
  5. Bake the pancakes for 12-15 minutes until puffed and golden brown.
  6. Remove from oven and let cool for a minute. Serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These pancakes are best served immediately for optimal fluffiness and taste.

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