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Easy Fluffy Mini Dutch Baby Pancakes Baked in a Muffin Tin

Four golden brown mini dutch baby pancakes dusted with powdered sugar, served in white ramekins.
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Create adorable, individual Dutch Baby Pancakes using a muffin tin. These oven-baked treats puff up light and airy with crispy edges, making them a quick and impressive breakfast or brunch item.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 large eggs
  • 2/3 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus extra for greasing the tin
  • For Serving: Powdered sugar, fresh berries, maple syrup, or lemon juice

Instructions

  1. Preheat your oven to 400°F (205°C). Take a standard 12-cup muffin tin and generously grease each cup with melted butter. Place the buttered tin in the oven while it preheats to get the cups very hot.
  2. Prepare the batter: In a blender or mixing bowl, combine the flour, salt, cinnamon (if using), milk, eggs, sugar, vanilla extract, and the 4 tablespoons of melted butter. Blend or whisk until the batter is completely smooth and you see no lumps.
  3. Carefully remove the hot muffin tin from the oven. Pour the batter evenly into the prepared cups, filling each one about two-thirds full.
  4. Return the muffin tin to the hot oven. Bake for 15 to 18 minutes. Do not open the oven door during baking, as the sudden temperature change will cause the pancakes to deflate.
  5. The mini Dutch babies are done when they are significantly puffed up and the edges look golden brown and set.
  6. Remove the tin from the oven. The pancakes will deflate slightly as they cool, which is normal.
  7. Serve immediately while they are warm. Dust with powdered sugar, add a squeeze of lemon juice, or top with fresh berries and maple syrup.

Notes

  • For the best rise, make sure your eggs and milk are at room temperature before mixing the batter.
  • If you want a savory mini dutch baby, skip the sugar and cinnamon in the batter and add a pinch of black pepper or dried herbs. Top with cheese or chives after baking.
  • These individual oven pancakes are best eaten right away when they are at their puffiest.

Nutrition

Find it online: https://blissbatter.com/mini-dutch-baby-pancakes-recipe/