Mini Dutch Baby Pancakes

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!

Recipe details
  • 12  pancakes
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 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

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.
  • Do ahead: mix the batter up to 12 hours ahead of time and refrigerate. Blend for 1 minute before baking.
Becky at The Bake Dept
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  • Ton12238756 Ton12238756 on Sep 08, 2021

    Will make these but why do you have to serve immediately

    • See 2 previous
    • Becky at The Bake Dept 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!

  • Lorraine Lorraine on Sep 08, 2021

    yes definitely