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–+ servings
Mini Dutch Baby Pancakes

Light and Fluffy Mini Dutch Baby Pancakes for Brunch Bliss

These Mini Dutch Baby Pancakes are a light, fluffy breakfast delight that impresses both family and friends with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs at room temperature
  • 0.5 cup Milk whole or non-dairy alternative
  • 0.5 cup All-Purpose Flour or gluten-free blend
  • 2 tablespoons Butter melted
  • 0.5 teaspoon Vanilla Extract optional
  • 0.25 teaspoon Salt to balance sweetness
  • Powdered Sugar for dusting, optional

Equipment

  • Muffin tin
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) for about 10 minutes.
  2. In a mixing bowl, whisk together eggs, milk, and melted butter until combined. Add flour, vanilla extract, and salt, whisking until smooth.
  3. Grease the muffin tin with butter and heat in the oven for about 5 minutes.
  4. Carefully pour the batter into the hot muffin cups, filling them halfway.
  5. Bake for about 15 minutes without opening the oven door.
  6. Let cool slightly before dusting with powdered sugar and serving warm.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature eggs and preheat the muffin tin to achieve crispy edges.

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