Mini Dutch Baby Pancakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
10 pancakes
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Calories
170 kcal
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Course
Breakfast
Mini Dutch Baby Pancakes
Description
Mini Dutch Baby Pancakes are made by blending a batter of milk, sugar, flour, eggs, melted butter, vanilla extract, and salt until smooth. The batter rests briefly before being poured into a hot, buttered muffin pan preheated in the oven at 425°F. Baking for about 15-17 minutes causes the pancakes to puff dramatically and develop golden edges. Once removed and cooled slightly, they deflate but retain a light, tender crumb. Toppings like fresh blueberries, lemon curd, and powdered sugar contrast the rich, buttery flavor with bright and sweet accents.
The small size makes these pancakes ideal for individual servings or brunch gatherings. Their fluffy texture and crisp edges deliver a unique twist on traditional pancakes, while the use of a muffin pan allows for easy portioning and baking. The inclusion of lemon curd introduces a pleasant tang that balances the sweetness and richness of the batter.
Ingredients
- 1 cup milk at room temperature
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 4 large egg at room temperature
- 6 Tbsp unsalted butter slightly cooled, divided
- 1 tsp vanilla extract
- 1/2 tsp salt
toppings
- lemon curd try my easy microwave curd recipe
- blueberries fresh
- powdered sugar
Instructions
- Preheat oven to 425F. Set your oven rack to the middle and make sure there's plenty of room above it (don't set another rack on the next rung.) Slide your muffin pan into the cold oven when you turn it on.
- Add the milk. sugar, flour, eggs, 4 tablespoons of the melted and cooled butter, extract and salt into a blender. You can also use a food processor. Blend until smooth, this will take 15-30 seconds. Let the batter sit for 5-10 minutes.
- When the oven is at temperature, carefully remove the hot pan and brush each well with the remaining 2 tablespoons of melted butter (it will sizzle.) Immediately pour the batter into the pan, filling each cup about 3/4 full. Slide it back into the oven and cook for about 15-17 minutes, or until the Dutch babies are puffed and lightly golden. Note: if your muffin cups are smaller or larger than mine, your baking time can vary slightly. It helps to do a test.
- Let the pancakes cool briefly. They will sink as they cool, but that's ok, because that will give you perfect little indentations for your toppings.
- Top each pancake with a dollop of lemon curd and a few berries. Dust with powdered sugar just before serving warm with maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 156mg | 7% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 357IU | 7% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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