Name: Mini Dutch Baby Pancakes
Prep time: 5 min
Cook time: PT-486514H33M11S
Total time: 20 min
Cuisine: American
Ingredients: 3 large eggs; 1/2 cup all-purpose flour; 1/2 cup milk (dairy or plant-based); 1 tbsp granulated sugar; 1/4 tsp salt; 1 tsp vanilla extract; 2 tbsp unsalted butter (plus extra for greasing)

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A whimsical and elegant twist on the classic Dutch baby—these Mini Dutch Baby Pancakes puff up beautifully in the oven, creating light, airy, golden cups perfect for sweet or savory toppings. They’re an easy, impressive treat for brunch, dessert, or a special breakfast.

Why You’ll Love This Recipe

I love how Mini Dutch Baby Pancakes are fuss-free yet charming. The batter whips up quickly, and the puffed edges add drama without any flipping or elaborate technique. They’re naturally portioned, ideal for topping creatively, and bring fun flair to the morning table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
All-purpose flour
Milk (dairy or plant-based)
Granulated sugar
Salt
Vanilla extract
Unsalted butter

directions

I preheat the oven to 425 °F (220 °C) and place a greased muffin tin or individual oven-safe ramekins inside to warm.
While the pan heats, I whisk together eggs, flour, milk, sugar, salt, and vanilla until smooth and lump-free.
Once the tins are hot, I remove them from the oven and add a small pat of butter to each—letting it melt and bubble.
I pour the batter evenly into each greased cup, filling them about ¾ full.
I return the tin to the oven and bake for 12–15 minutes, or until each pancake is puffed, golden, and the edges are set.
I carefully remove the pan and serve immediately—they’ll deflate slightly as they cool, creating perfect little wells for toppings.

Servings and timing

This recipe makes 6 mini Dutch babies or more if using small ramekins. Prep time is around 5 minutes, and baking takes about 12–15 minutes—so the entire process is under 20 minutes.

Variations

Sweet toppings: I dust them with powdered sugar and top with fresh berries, lemon curd, or maple syrup.
Savory twist: I sprinkle grated Gruyère, crispy bacon bits, and chives inside after baking.
Spiced batter: I add a pinch of cinnamon, nutmeg, or cardamom to the batter for added warmth.
Gluten-free: I swap in a 1:1 gluten-free flour blend—still puffs beautifully.

storage/reheating

These are best enjoyed fresh—but if I have leftovers (rare!), I reheat them gently in a 350 °F (175 °C) oven for 5 minutes to crisp the edges back up. They deflate when refrigerated, so reheating helps bring back texture.

FAQs

Can I use one large Dutch baby instead?

Yes—just pour the same batter into a greased 9–10″ oven-safe skillet and bake 18–22 minutes until puffed and golden.

Why do they deflate after baking?

The eggs expand with heat to puff them up, but cooling causes air to escape. They’re meant to deflate—that’s when they form perfect pockets for toppings!

Can I make the batter ahead of time?

I can whisk the batter an hour in advance and keep it covered at room temperature. Just give it a quick stir before pouring into the hot tins.

What size ramekins should I use?

I use 4–6 oz (120–180 ml) ramekins or muffin tin cups—fill about ¾ full so there’s space to puff.

Are these pancakes kid-friendly?

Definitely—they’re fun, puffy, and can be customized with favorite sweet or savory toppings. Kids love watching them puff up in the oven!

Conclusion

I find Mini Dutch Baby Pancakes to be the perfect blend of simplicity and flair. They puff up like a showstopper yet require minimal effort—and begging for toppings means everyone gets to customize their own. Let me know if you’d like serving suggestions or ideas for sweet and savory combinations!