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Easy Mini Dutch Baby Pancakes

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Delightful, airy, and fluffy mini pancakes baked in a muffin tin, perfect for brunch or breakfast.

Ingredients

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  • 1 Tbsp Vegetable Oil
  • 4 Large Eggs, room temperature
  • 2/3 cup (80g) All-Purpose Flour
  • 1/2 cup Whole Milk, room temperature
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Vanilla Bean Paste or Pure Vanilla Extract
  • Fresh Berries, Jam, and/or Confectioners’ Sugar (for serving)

Instructions

  1. Place a rack in the upper third of the oven and preheat to 375°F.
  2. Grease a standard 12-cup muffin tin with oil and place it in the oven to preheat.
  3. Blend eggs, flour, milk, sugar, salt, and vanilla in a blender until smooth.
  4. Let the batter sit for 5 to 10 minutes.
  5. Carefully remove the preheated tin from the oven.
  6. Working quickly, divide the batter evenly among the hot muffin cups.
  7. Bake for 20 to 25 minutes, until puffed up and golden brown around the edges.

Notes

For extra fluffiness, ensure that the eggs and milk are at room temperature before mixing. Monitor the baking closely, as oven temperatures may vary.

Nutrition

Find it online: https://www.simplefamilydishes.com/delicious-mini-dutch-baby-pancakes/