Irresistible Mini Dutch Baby Pancakes for a Cozy Breakfast
These Mini Dutch Baby Pancakes are light, airy, and perfect for a cozy breakfast.
Equipment
- Muffin tin
- blender or whisk
Ingredients
For the Batter
- 2/3 cup All-Purpose Flour 80 g; gluten-free flour blend can be used.
- 1/2 cup Whole Milk Dairy-free alternatives: almond or oat milk.
- 1/4 cup Granulated Sugar 50 g; brown sugar can deepen flavor.
- 1/2 tsp Kosher Salt Reduce table salt slightly if using that.
- 4 large Eggs Room temperature; for a vegan alternative, use whipped aquafaba.
- 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract Consider doubling for a more pronounced taste.
- 2 tbsp Vegetable Oil Can swap for coconut oil.
Instructions
How to Make Mini Dutch Baby Pancakes
- Preheat the oven to 425°F (220°C) and place a greased muffin tin inside to heat.
- Blend together the eggs, milk, flour, sugar, salt, and vanilla until frothy.
- Pour the batter quickly into the preheated muffin tins, filling each cup about halfway.
- Bake the pancakes for about 12-15 minutes, until they are puffed and golden.
- Remove the tin from the oven and let the mini pancakes cool slightly before serving.
Notes
Dust with powdered sugar and serve with maple syrup or fresh fruit for added flavor.