Mini Dutch Baby Pancakes – Fluffy Breakfast Bliss Awaits
Experience the delight of Mini Dutch Baby Pancakes, fluffy and versatile, perfect for brunch or breakfast.
Equipment
- - Blender
- - Muffin pan
Ingredients
Batter Ingredients
- 2 tbsp Vegetable Oil Used for greasing the muffin pan; can be substituted with melted butter or non-stick spray.
- 3 Large Eggs Ensure at room temperature for optimal rise.
- 80 g All-Purpose Flour Provides necessary structure; can use gluten-free flour.
- 50 g Whole Milk Adds moisture; can substitute with plant-based milk.
- 50 g Granulated Sugar Sweetens the batter.
- 1 pinch Kosher Salt Enhances flavors.
- 1 tsp Vanilla Bean Paste or Pure Vanilla Extract Boosts flavor; can substitute with imitation vanilla.
Toppings (Optional)
- 1 cup Fresh Berries Strawberries, blueberries, or raspberries.
- 1 jar Jams Choose your favorite fruit jam.
- powder Confectioners’ Sugar For dusting.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) with an oiled muffin pan inside.
- Blend together eggs, milk, flour, sugar, salt, and vanilla until smooth and airy.
- Rest the batter for a few minutes while the muffin pan preheats.
- Pour the batter into the hot muffin pan, filling each cup about halfway.
- Bake for 13-15 minutes until puffy and golden.
Serving
- Top with fresh berries or a sprinkle of powdered sugar if desired.
Notes
Ensure all ingredients are at room temperature for best results and avoid opening the oven too early during baking.