Fluffy Easy Mini Dutch Baby Pancakes for a Perfect Morning

These Easy Mini Dutch Baby Pancakes bring a light and cheerful twist to breakfast, perfect for both kids and adults alike.

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

1 tablespoon Vegetable Oil For greasing the muffin tin
4 large Eggs Room temperature for optimal mixing
1 cup All-Purpose Flour Can substitute with gluten-free flour
1 cup Whole Milk Room temperature for the best blend
2 tablespoons Granulated Sugar Adjust for sweetness or omit for savory
1/2 teaspoon Kosher Salt Enhances flavor
1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract Imitation vanilla can be used

Serving Ingredients

1 cup Fresh Berries For topping, optional
1 tablespoon Jam For topping, optional
1 tablespoon Confectioners’ Sugar For topping, optional

Equipment

Oven
muffin tin
blender

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F and grease a muffin tin with vegetable oil.
In a blender, combine eggs, all-purpose flour, whole milk, sugar, salt, and vanilla. Blend until smooth and let sit for 5-10 minutes.
Pour the batter into the hot muffin tin, filling each cup evenly. The batter should sizzle.
Bake for 20-25 minutes without opening the oven door, until puffed and golden brown.
Remove from the oven and allow to cool slightly before serving with berries, jam, or sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 220mgPotassium: 80mgFiber: 0.5gSugar: 2gVitamin A: 5IUCalcium: 70mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and ensure the muffin tin is preheated to achieve crispy edges.

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