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 Easy Mini Dutch Baby Pancakes – Puffy, Golden & Perfect for Brunch

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Easy Mini Dutch Baby Pancakes – individual puffy, golden pancakes baked in a muffin tin! These mini Dutch babies are light, eggy, and perfectly crisp around the edges. So much easier than making one large Dutch baby, and perfect for serving a crowd or meal prepping breakfast!

Ingredients

  • 1 Tbsp Vegetable Oil
  • 4 Large Eggs, room temperature
  • 2/3 cup (80g) All-Purpose Flour
  • 1/2 cup Whole Milk, room temperature
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
  • Fresh Berries, Jam, and/or Confectioners’ Sugar for serving

Instructions

  1. Place a rack in the upper third of the oven; preheat to 375°F. Grease a standard 12-cup muffin tin with oil and place it in the oven to preheat.
  2. In a blender, blend eggs, flour, milk, sugar, salt, and vanilla until smooth. Let the batter sit for 5 to 10 minutes.
  3. Carefully remove the preheated tin from the oven. Working quickly, divide the batter evenly among the hot muffin cups.
  4. Bake for 20 to 25 minutes, until puffed up and golden brown around the edges. Transfer to a platter and top with berries, jam, and/or confectioners’ sugar before serving immediately.

Notes

  • Room temperature eggs and milk are essential for the best rise and texture.
  • Preheating the muffin tin with oil creates the signature crispy edge.
  • Work quickly when filling the hot muffin tin to keep the temperature high.
  • Do NOT open the oven while baking – cold air will cause them to deflate.
  • Mini Dutch babies will naturally deflate slightly as they cool, which is normal.
  • For savory version, reduce sugar to 1 tbsp and add black pepper, herbs, and top with smoked salmon or cheese.
  • Freeze cooled pancakes in a zip-top bag for up to 2 months; reheat in oven or toaster oven.

Find it online: https://asilrecipes.com/easy-mini-dutch-baby-pancakes-puffy-golden-perfect-for-brunch/