Mini Dutch Baby Pancakes

Name: Mini Dutch Baby Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1 cup milk; 4 large eggs; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter

by Becky at The Bake Dept

12 pancakes

20 min

Need breakfast stat? Or brunch, lunch, dinner, or even dessert? These minis are your new go-to!

If you’ve never had any version of these, Dutch Babies and/or German pancakes are like a glorious cross between pancakes, crepes, and popovers.

A very thin batter turns magically delicious in the oven!

When I was a kid, Dutch Baby Pancakes were a holiday morning breakfast tradition. My mom would whip out her large pizza pans and bake up two of these to much fanfare. We loved these, loved ‘em.

Nowadays, breakfast is a big deal in our house. Prep to table in under a half hour, served with sautéed apples ( a quick and easy recipe is found in the blog post), this is on steady rotation here!

Maple syrup, powdered sugar, berries fresh or saucy, savory if you wish; you’re only limited by your imagination on ways to serve these.

Be sure to save this recipe today for many happy tomorrows!

Mini Dutch Baby Pancakes

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Recipe details

Yield 12 pancakes
Time spent: Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Place a 12 well, metal muffin tin in the oven and begin preheating it to 425° F (218° C). If there are any racks above the middle one, be sure to move them.
Add the flour, milk, eggs, sugar, vanilla, and salt, all except the butter, to a food processor bowl or into a blender. Process or blend on high speed for about 1 minute.
Turn off the machine and leave the batter to rest for 10 minutes. The batter will be very thin.
When the oven has heated to temperature, slice the butter into 12 equal pieces and drop 1 piece into each well. It may not melt fully.
Give a quick pulse or two to the batter then pour about 1/3 cup into each well or divide evenly between the 12. Bake for 12-15 minutes, until the pancakes are golden brown on the edges and are quite puffy.
Serve immediately.

Comments

Ton12238756 on Sep 08, 2021

Will make these but why do you have to serve immediately

3 Reply
- See 2 previous
- Marsha C on Sep 08, 2021
  
  I make oven babies often. When first pulled out of the oven they are at their puffiest and hot. You can wait, but they will deflate even if kept hot. They are still delicious, though, so don’t hesitate to eat more. I would suggest not putting any berries, etc, on your second helping, until you are ready to eat it as juice can make them soggy.
  
  Like
- Beth on Sep 08, 2021
  
  They're better hot, and they might fall if you let them get too cool.
  
  Like
- Becky at The Bake Dept on Sep 09, 2021
  
  They’re best when fresh and hot out of the oven but can be reheated. Hope you enjoy!
  
  1
Lorraine on Sep 08, 2021

yes definitely

Like Reply
- Becky at The Bake Dept on Sep 09, 2021
  
  Thanks!
  
  Like