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Easy Mini Dutch Baby Pancakes

Delightful mini Dutch babies that puff up in the oven, perfect for brunch or a festive treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Vegetable Oil For greasing the muffin tin
  • 4 Large Eggs, room temperature Helps the batter emulsify
  • 2/3 cup All-Purpose Flour
  • 1/2 cup Whole Milk, room temperature Helps the batter emulsify
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
For Serving
  • Fresh Berries, Jam, and/or Confectioners' Sugar For topping

Method
 

Preparation
  1. Place a rack in the upper third of your oven and preheat to 375 degrees F.
  2. Pour the vegetable oil into a standard 12-cup muffin tin, dividing it evenly among the cups. Place the oiled tin directly into the preheating oven.
  3. In a blender, combine the room temperature eggs, flour, room temperature milk, sugar, salt, and vanilla. Blend until the batter is smooth and frothy.
  4. Let the batter rest for 5 to 10 minutes.
Baking
  1. Carefully remove the preheated muffin tin from the oven and divide the batter among the hot muffin cups.
  2. Bake for 20 to 25 minutes without opening the oven door.
Serving
  1. Once done, transfer the pancakes to a platter and top with fresh berries, jam, and a dusting of confectioners' sugar. Serve immediately.

Notes

Room temperature ingredients help the batter emulsify and puff evenly. Preheating the oiled tin is crucial for dramatic lift. Try variations like blueberry-lemon or savory herb.