Fluffy Mini Dutch Baby Pancakes for a Perfect Brunch Treat
Delight in these Mini Dutch Baby Pancakes, a quick and elegant twist on traditional pancakes.
Equipment
- - Muffin pan
- - Blender
Ingredients
For the Batter
- 2 tbsp Vegetable Oil For greasing the muffin pan; can substitute with canola or coconut oil.
- 4 large Eggs Ensure they are room temperature for optimal incorporation.
- 2/3 cup All-Purpose Flour For gluten-free options, a gluten-free flour blend works well.
- 1/2 cup Whole Milk Consider almond or oat milk for lactose-free choices.
- 1/4 cup Granulated Sugar Maple syrup can be used as a natural sweetener.
- 1/2 tsp Kosher Salt Standard table salt can be a suitable substitute.
- 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Almond extract can add a unique twist.
For Serving
- Fresh Berries Choose your toppings based on personal preference.
- Jams Choose your toppings based on personal preference.
- Powdered Sugar Choose your toppings based on personal preference.
Instructions
How to Make Mini Dutch Baby Pancakes
- Preheat your oven to 425°F (220°C).
- Grease each cup of your muffin pan with vegetable oil.
- In a blender, combine eggs, milk, flour, sugar, salt, and vanilla. Blend until smooth.
- Allow the batter to rest for about 10 minutes.
- Pour the rested batter into the preheated muffin pan, filling each cup about halfway.
- Bake for 15-18 minutes until puffed and golden brown.
- Remove from the oven and serve warm with toppings.
Notes
Mini Dutch baby pancakes are best served immediately for optimal texture.