Mini Dutch Baby Pancakes

Delightful bite-sized Dutch baby pancakes, crispy on the edges and soft in the center, perfect for topping with berries, jam, or powdered sugar. These miniature versions of the classic oven-puffed pancake are easy to make and ideal for breakfast, brunch, or a sweet treat.

Why You’ll Love This Recipe

• Perfectly bite-sized – Great for serving at brunch or as a fun dessert.
• Crispy and fluffy – Golden edges with a soft, custardy center.
• Quick and easy – No flipping required; the oven does all the work.
• Customizable toppings – Enjoy with fruit, jam, syrup, or even savory ingredients.
• Minimal ingredients – Made with simple pantry staples.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar, for dusting
• Fresh berries and jam, for topping

Directions

1. Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin generously with butter.
2. In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.
3. Divide the melted butter evenly among the muffin cups.
4. Pour the batter into each muffin cup, filling them about halfway.
5. Bake for 12-15 minutes, or until the pancakes are puffed and golden brown.
6. Remove from the oven and let them slightly deflate.
7. Dust with powdered sugar and top with fresh berries or jam before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12 mini pancakes
• Calories: 150 kcal per mini pancake

Variations

• Chocolate Mini Dutch Babies – Add 1 tablespoon of cocoa powder to the batter for a chocolatey version.
• Cinnamon Sugar Topping – Sprinkle with a mixture of cinnamon and sugar after baking.
• Savory Version – Skip the sugar and vanilla, and top with cheese, ham, or sautéed mushrooms.
• Nutty Delight – Drizzle with honey and sprinkle with chopped almonds or pecans.
• Lemon Zest Twist – Add a teaspoon of lemon zest for a citrusy flavor boost.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a sealed container for up to 1 month. Thaw at room temperature before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 5 minutes or microwave for 20 seconds.

FAQs

Why did my Dutch baby pancakes deflate?

Dutch babies naturally collapse after baking due to the steam escaping. This is normal and expected.

Can I use a mini muffin tin instead?

Yes, but reduce the baking time to 8-10 minutes, as they will cook faster.

Can I make the batter ahead of time?

Yes, store the batter in the refrigerator for up to 12 hours. Whisk before using.

What kind of milk works best?

Whole milk is ideal, but you can use almond, oat, or soy milk for a dairy-free version.

Do I need a blender?

No, you can whisk the ingredients together until smooth, but a blender ensures a lump-free batter.

Can I make this gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I prevent the pancakes from sticking?

Generously grease the muffin tin with butter or use a non-stick spray.

What’s the best way to serve mini Dutch babies?

With powdered sugar, maple syrup, fruit, whipped cream, or jam for a delicious topping.

Can I double the recipe?

Yes, simply use two muffin tins and bake in batches if needed.

Can I make these pancakes in a cast-iron skillet instead?

Yes, pour the batter into a hot buttered skillet and bake at the same temperature for 18-20 minutes.

Conclusion

Mini Dutch Baby Pancakes are a delightful and easy way to enjoy the classic Dutch baby in bite-sized form. Whether topped with fruit, powdered sugar, or savory ingredients, they are a versatile and crowd-pleasing dish. Try different variations and serve these golden, puffy pancakes for a delicious breakfast or dessert!