Description
These adorable mini Dutch baby pancakes are fluffy, slightly crisped, and perfect for holding your favorite toppings like jam and syrup.
Ingredients
Scale
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Whisk until just blended.
- In a 12-cup muffin tin, add about a teaspoon of melted butter into each cavity and place in the oven until the butter is bubbly.
- Carefully remove the pan and quickly pour the batter evenly into each cavity, filling them about halfway.
- Return the pan to the oven and bake for 15-20 minutes, until puffed and golden.
- Remove from the oven, cool slightly, and pop them out. Serve immediately with toppings.
Notes
For best results, use room temperature ingredients, avoid overmixing, and do not open the oven during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 80
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg