Description
Fluffy Mini Dutch Baby Pancakes for a Perfect Breakfast Treat
Ingredients
Scale
- 2 tablespoons Vegetable Oil (used to grease the muffin pan)
- 4 large Eggs (for fluffiness)
- 1 cup All-Purpose Flour (can substitute with whole wheat)
- 1 cup Whole Milk (partially interchangeable with almond or oat milk)
- 2 tablespoons Granulated Sugar (to sweeten the batter)
- 1/2 teaspoon Kosher Salt (to enhance flavors)
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract (for aromatic flavor)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for those mouthwatering pancake puffs to rise perfectly.
- Grease each cup of your muffin pan generously with vegetable oil.
- Blend eggs, milk, flour, sugar, salt, and vanilla together until smooth in a blender.
- Rest the batter for about 10 minutes.
- Pour the rested batter into the preheated muffin pan, filling each cup halfway.
- Bake for 15-18 minutes until puffed and golden brown.
- Serve warm with beloved toppings of your choice.
Notes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg