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Dutch baby pancake dusted with powdered sugar with blueberries and raspberries scattered beside it.

Mini Dutch Baby Pancake Recipe

5 from 2 votes
This recipe is so easy and simple. All from scratch with minimal ingredients. Your kids will love these cute and yummy mini dutch pancakes! These little mini dutch baby pancakes have a hollow center that is perfect for filling with fruit, maple syrup, honey, nut butter, or your favorite toppings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pancakes
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp softened butter + 2 tbsp for muffin tin room temperature (if melt allow to cool)
  • 1 tbsp sugar
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 4 large eggs
  • 3/4 cup all-purpose flour

Equipment

  • large mixing bowl
  • muffin tin
  • Whisk

Method
 

  1. Preheat the oven to 425º F with the muffin tin in the oven.
  2. First, cream together the sugar and 2 tbsp of softened butter. Then, combine eggs, milk, and vanilla extract.
  3. Next, combine the salt and sifted flour into the wet mixture. Whisk batter until smooth.
  4. Then, carefully remove the muffin tin from the oven and divide 2 tbsp of butter into each muffin cup. Place the muffin tin back into the oven to melt the butter.
  5. Once the butter is melted, remove the tin and fill each muffin cup 1/2 way with the batter. Immediately and carefully return to the oven. Bake for 15-20 minutes. The pancakes will puff up and turn golden brown around the edges.
  6. The dutch baby pancakes will deflate once removed from the oven. Serve with your favorite toppings, and enjoy.

Notes

  • Softened vs melted butter. If you melt your butter, then allow the butter to cool. This is so that it doesn't begin to cook the eggs.
  • No silicon muffin pan. For the best results, use a metal, cast iron, or ceramic muffin tin.
  • Freeze well. These mini dutch baby pancakes freeze well for up to 2 months in the freezer. They make the perfect afternoon snack. Preheat the oven to 350ºF and bake for approximately 10 minutes. However, they are best fresh.
  • Store. Store the mini pancakes in an air-tight container in the refrigerator for up to 2 days.