Description
These Mini Dutch Baby Pancakes are perfect for a delightful breakfast or brunch. Baked in a muffin tin, these puffed-up, golden brown pancakes are light and airy with a slightly crisp edge. Topped with powdered sugar, fresh berries, and optional maple syrup or a squeeze of lemon, they make a visually stunning and delicious treat that’s easy to prepare.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/4 teaspoon vanilla extract
Toppings
- Powdered sugar, for dusting
- Fresh berries (strawberries, blueberries, raspberries), for serving
- Maple syrup, for serving (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 425°F (220°C) and generously grease a 12-cup muffin tin with melted butter to prevent sticking and encourage puffiness.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, large eggs, melted butter, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Slowly pour the wet mixture into the dry ingredients while whisking continuously. Mix until just combined, allowing for a few small lumps to remain to avoid overmixing and ensure fluffiness.
- Rest the Batter: Let the batter rest at room temperature for at least 15 minutes, up to an hour. This resting period hydrates the flour and improves texture.
- Fill Muffin Cups: Carefully pour the rested batter into the greased muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the mini pancakes have puffed up and the edges turn golden brown and slightly crisp.
- Cool Slightly: Remove the muffin tin from the oven and allow the Dutch babies to cool slightly in the tin to set their shape before removing.
- Remove from Tin: Gently lift the mini Dutch baby pancakes out of the muffin tin to avoid breaking their delicate edges.
- Dust with Sugar: Generously dust each pancake with powdered sugar for a sweet finishing touch.
- Add Berries: Top each pancake with fresh strawberries, blueberries, or raspberries to add color and freshness.
- Add Optional Toppings: Drizzle with maple syrup if desired and serve with lemon wedges on the side for an optional tangy flavor boost.
- Serve: Serve the mini Dutch baby pancakes immediately while they’re warm and puffy for the best taste and texture.
Notes
- Room temperature ingredients help achieve a lighter batter and better rise.
- Do not overmix the batter; a few lumps are acceptable to keep the pancakes tender.
- Letting the batter rest allows the flour to fully hydrate and improves pancake texture.
- Grease the muffin tin generously to prevent sticking and promote puffiness.
- The mini Dutch babies are best served immediately as they will deflate upon cooling.
- Fresh berries not only add flavor but also complement the sweetness and add vibrant color.
- Optional maple syrup and lemon wedges allow customization to taste.
