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A muffin tin filled with mini Dutch baby pancakes, dusted with powdered sugar.

Mini Dutch Baby Pancakes

Delight in these fluffy, oven-baked mini pancakes that are perfect for a quick breakfast or brunch treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup all-purpose flour
  • 1 cup whole or 2% milk
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
Toppings
  • Powdered sugar or jam for serving

Method
 

  1. Preheat oven to 425ºF (220ºC) and place a muffin pan inside to heat.
  2. Blend flour, milk, eggs, sugar, vanilla, and salt until smooth; let rest for 10 minutes.
  3. Remove hot pan, add butter to each well, then pour batter evenly into wells.
  4. Bake for 12-15 minutes until puffed and golden. Cool briefly, then serve with powdered sugar or jam.

Notes

Ensure not to overfill the muffin wells for best puffiness.