I appreciate how simple the batter is, especially since it comes together in the blender in seconds. I love the custard-like texture created by the eggs and milk, and I enjoy how the hot muffin tin helps the batter rise into golden, delicate cups. These are incredibly versatile—perfect for breakfast, dessert, or a celebratory brunch board.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp. vegetable oil 4 large eggs, room temperature 2/3 cup (80 g.) all-purpose flour 1/2 cup whole milk, room temperature 1/4 cup (50 g.) granulated sugar 1/2 tsp. kosher salt 1/4 tsp. vanilla bean paste or pure vanilla extract Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving
Directions
I place a rack in the upper third of the oven and preheat to 375°. I grease a standard 12-cup muffin tin with oil and place it in the oven to preheat. In a blender, I blend the eggs, flour, milk, sugar, salt, and vanilla until smooth, then let the batter rest for 5 to 10 minutes. I carefully remove the hot muffin tin from the oven and divide the batter evenly among the cups. I bake the pancakes for 20 to 25 minutes, until they are puffed and golden around the edges. I transfer the mini pancakes to a platter and top them with berries, jam, and a sprinkle of confectioners’ sugar.
I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm flavor. I enjoy filling the wells with lemon curd for a bright, tangy option. I occasionally drizzle them with maple syrup instead of using jam. I like adding a spoonful of chocolate spread for a dessert twist. I sometimes blend a bit of orange zest into the batter for extra fragrance.
Storage/Reheating
I store leftover pancakes in an airtight container or zip-top bag for up to 5 days. I reheat them in a 300° oven until warmed through so they stay soft and custardy. I avoid microwaving because it causes them to lose their delicate texture. I freeze them for up to 2 months and reheat directly from frozen in a low oven.
FAQs
Why do I need to preheat the muffin tin?
I find that starting with a hot tin helps the batter rise quickly, creating those signature puffy edges.
Can I use a hand whisk instead of a blender?
Yes, but I prefer the blender because it incorporates more air and makes a smoother batter.
Why do the pancakes deflate after baking?
This is normal—they form a well that’s perfect for filling.
Can I make them dairy-free?
Yes, I use a dairy-free milk, though the flavor and texture may change slightly.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free blend works well.
Do I need room-temperature ingredients?
I prefer them warm because it helps the batter blend smoothly and rise better.
Can I make these ahead?
Yes, I refrigerate or freeze them, then reheat gently before serving.
Why are my pancakes pale?
I make sure the tin is very hot before adding the batter and bake until the edges turn golden.
Can I add fruit to the batter?
I avoid mixing fruit into the batter because it weighs it down; I use toppings instead.
Can I make them savory?
Yes, I omit the sugar and vanilla and fill them with cheese, herbs, or sautéed vegetables.
Conclusion
I love making Mini Dutch Baby Pancakes because they’re playful, delicious, and deceptively easy. Their puffed edges and soft centers create the perfect little vessels for endless toppings, making them a delightful addition to any breakfast or brunch spread.
