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Adorable Mini Dutch Baby Pancakes

Fluffy Adorable Mini Dutch Baby Pancakes for Brunch Bliss

These Adorable Mini Dutch Baby Pancakes are fluffy, easy to make, and ideal for any brunch occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs Provide structure and leavening
  • 1 cup Milk Substitute with almond milk for dairy-free
  • 1 cup All-purpose Flour Substitute with gluten-free flour blend for gluten-free option
  • 4 tablespoons Butter Use unsalted or swap for coconut oil
  • 1 pinch Salt Optional for low-sodium diets
  • 1 tablespoon Powdered Sugar Optional for dusting

Equipment

  • muffin tin
  • Whisk
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a muffin tin inside to heat for about 10 minutes.
  2. In a medium mixing bowl, whisk together eggs and milk until homogenous and slightly frothy, about 1-2 minutes.
  3. Sift in flour and add a pinch of salt; mix gently until just combined.
  4. Remove the hot muffin tin from the oven, add a small piece of butter to each cup, letting it melt completely.
  5. Pour the batter into each cup, filling halfway to allow for puffing.
  6. Bake in the preheated oven for 15-20 minutes until puffed and golden brown.
  7. Remove from oven, cool for a minute, and serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 150mgPotassium: 120mgSugar: 2gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

These pancakes are best served immediately after baking to maintain their fluffy shape.

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