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)
Instructions
- Preheat oven to 425 °F (220 °C) and place a greased 6‑cup muffin tin or individual ramekins inside to warm.
- Whisk together eggs, flour, milk, sugar, salt, and vanilla until smooth and free of lumps.
- Remove the hot tin, add a small pat of butter to each cup, allowing it to melt and bubble.
- Pour batter evenly into each cup, filling about ¾ full.
- Return to oven and bake 12–15 minutes until puffed, golden, and edges are set.
- Remove carefully and serve immediately with desired toppings (they’ll deflate slightly and form wells).
Notes
- Sweet variations: dust with powdered sugar and add fresh berries, lemon curd, or maple syrup.
- Savory versions: sprinkle with grated Gruyère, bacon bits, and chives post-bake.
- Spiced batter: add a pinch of cinnamon, nutmeg, or cardamom.
- Gluten‑free option: use a 1:1 gluten‑free flour blend—the same puffiness applies.
- Bake in a 9–10″ skillet as a classic large Dutch baby (18–22 min bake).
- Make batter ahead by up to 1 hour, keep covered, and stir before using.
- Reheat leftover babies in a 350 °F oven for 5 minutes to restore crispness.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pancake
- Calories: 130
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
