Description
Mini Dutch Baby Pancakes are delightful, puffed oven-baked pancakes cooked in a muffin tin for perfect individual servings. This recipe guides you through creating light and airy pancakes with a slight crisp edge, topped with powdered sugar, fresh berries, and optional maple syrup and lemon wedges for a burst of freshness.
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
For Serving
- Powdered sugar, for dusting
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup (optional)
- Lemon wedges (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin with melted butter to prevent sticking and to help create a crispy edge on the pancakes.
- 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 together the milk, eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually pour the wet ingredients into the dry, whisking constantly to combine. Be careful not to overmix; it’s okay if a few small lumps remain as this will keep the pancakes tender.
- Rest the batter: Allow the batter to rest at room temperature for at least 15 minutes, up to an hour. This rest improves the texture and puffiness of the pancakes.
- Fill the muffin tin: Carefully pour the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising.
- Bake: Bake the mini Dutch baby pancakes in the preheated oven for 18-22 minutes, until they are puffed and golden brown around the edges.
- Cool slightly: Remove the muffin tin from the oven and let the pancakes cool slightly inside the tin to firm up.
- Remove from tin: Carefully remove the mini Dutch babies from the muffin tin using a small spatula or knife if needed.
- Dust with powdered sugar: Lightly dust the warm pancakes with powdered sugar for added sweetness and visual appeal.
- Add fresh berries: Top each pancake with fresh strawberries, blueberries, or raspberries for vibrant flavor and color.
- Add maple syrup (optional): Drizzle with maple syrup if you want a touch of extra sweetness.
- Serve with lemon wedges (optional): Serve with lemon wedges on the side for those who enjoy a zesty brightness with their pancakes.
- Enjoy immediately: Serve the mini Dutch baby pancakes right away to enjoy their puffiness and crisp edges at their best.
Notes
- The batter resting time is essential for achieving maximum puffiness in the pancakes.
- Do not overmix the batter; small lumps help create a tender texture.
- Use room temperature ingredients to ensure better emulsification and rise.
- These pancakes are best enjoyed fresh out of the oven before they start to deflate.
- You can substitute the berries with your favorite fruit toppings or add a dollop of whipped cream for extra indulgence.
- Greasing the muffin tin generously is critical to prevent sticking and to help develop the golden, crispy edges.
