Fluffy Mini Dutch Baby Pancakes: Your New Breakfast Obsession
Mini Dutch Baby Pancakes are light, fluffy, and a customizable delight for breakfast.
Equipment
- Muffin pan
- - Blender
Ingredients
For the Batter
- 1 tbsp Vegetable Oil Used for greasing the muffin pans; can be swapped with other oils like melted coconut or canola.
- 4 large Eggs Essential for structure and that delightful custardy texture; ensure room temperature.
- 2/3 cup All-Purpose Flour Can be substituted with gluten-free flour.
- 1/2 cup Whole Milk Dairy alternative: almond or oat milk can be used.
- 1/4 cup Granulated Sugar Can be reduced or replaced with a sugar substitute.
- 1/2 tsp Kosher Salt Balances flavors beautifully.
- 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Optional but recommended for flavor depth.
For Serving
- Toppings Suggestions: fresh blueberries, raspberries, jams, or confectioners’ sugar.
Instructions
Instructions
- Preheat your oven to 425°F and grease your muffin pan generously with vegetable oil.
- In a blender, combine eggs, whole milk, all-purpose flour, granulated sugar, and vanilla. Blend until smooth and airy.
- Let the batter sit for a few minutes while the oven heats up.
- Pour the batter into the preheated muffin cups, filling each about halfway.
- Bake for approximately 15-20 minutes until puffed up and golden brown.
- Allow pancakes to cool slightly before serving, and enjoy warm with your favorite toppings.
Notes
Optional: Dust with confectioners’ sugar for an extra touch of sweetness.