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Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes

Mini Dutch baby pancakes baked in a muffin tin—crispy edges, custardy centers, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 3/4 cup milk
  • 3/4 cup all purpose flour
  • 1 tbsp sugar (optional)
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract (optional)
  • 4 tbsp unsalted butter, divided
For serving
  • powdered sugar, berries, maple syrup, lemon, whipped cream (optional)

Method
 

  1. Preheat. Heat oven to 425F. Place a standard 12-cup muffin tin in the oven while it preheats.
  2. Make the batter. In a blender, add eggs, milk, flour, sugar (if using), salt, and vanilla (if using). Blend 20 to 30 seconds until smooth. (Or whisk very well in a bowl.)
  3. Butter the tin. Carefully remove hot muffin tin. Add about 1 teaspoon butter to each cup (use the 4 tablespoons total). Return to oven for 2 minutes until butter is melted and bubbling.
  4. Fill. Remove tin again and quickly pour batter evenly into cups (about 3 tablespoons each).
  5. Bake. Bake 12 to 15 minutes until puffed and deeply golden around the edges.
  6. Serve. Serve immediately with powdered sugar, berries, syrup, and lemon if you like.

Notes

  • Don’t open the oven door while they bake—sudden heat loss can reduce the puff.
  • If your butter starts browning too fast, reduce oven to 400F next time.
  • Leftovers reheat best in a 350F oven or air fryer for a few minutes to bring back crisp edges.