Description
Mini Dutch Baby Pancakes are delightful, puffed pancakes baked in a muffin tin for perfectly crisp edges and a soft, airy center. This ultimate guide ensures you achieve that perfect puffiness every time, making them ideal for breakfast or brunch. Topped with powdered sugar, fresh berries, and optional maple syrup and lemon wedges, these bite-sized treats are both delicious and visually appealing.
Ingredients
Scale
Batter
- 1/2 cup all-purpose flour
- 1/2 cup milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 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 the oven to 425°F (220°C). Generously grease a 12-cup muffin tin with melted butter to prevent sticking and help the pancakes brown beautifully.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract thoroughly to combine all wet components.
- Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, whisking constantly until just combined. Avoid overmixing; a few small lumps in the batter are acceptable for light texture.
- Rest the Batter: Let the batter rest at room temperature for at least 15 minutes, or up to an hour, to improve pancake puffiness and texture.
- Fill Muffin Cups: Carefully pour the rested batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake the Pancakes: Bake in the preheated oven for 18 to 22 minutes, until the mini Dutch babies are puffed up with golden brown edges.
- Cool Slightly: Remove the muffin tin from the oven and allow the pancakes to cool slightly to make removal easier and to slightly set their structure.
- Remove from Tin: Gently remove each mini Dutch baby pancake from the muffin tin using a butter knife or small spatula if necessary.
- Dust with Powdered Sugar: Lightly dust the mini pancakes with powdered sugar for a sweet finishing touch.
- Add Fresh Berries: Top each pancake with an assortment of fresh berries such as strawberries, blueberries, or raspberries for color and flavor.
- Optional Maple Syrup: Drizzle with maple syrup if desired for added sweetness and moisture.
- Optional Lemon Wedges: Serve with lemon wedges on the side for a fresh, tangy contrast.
- Serve Immediately: Enjoy your mini Dutch baby pancakes fresh and warm for the best texture and flavor.
Notes
- Be careful not to overmix the batter to keep the pancakes light and airy.
- Resting the batter is important to achieve optimal puffiness.
- Fill muffin cups only two-thirds full to prevent overflow as the batter rises.
- Serve immediately as these pancakes are best enjoyed fresh out of the oven.
- Optional toppings like maple syrup and lemon wedges add delightful flavor contrasts.
