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Easy Muffin Tin Mini Dutch Baby Pancakes: Fluffy, Golden, and Ready in 30 Minutes

Three golden brown mini dutch baby pancakes dusted generously with powdered sugar, served on a white plate.
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Make adorable, individual mini Dutch baby pancakes using a muffin tin. This simple recipe delivers light, puffy results with crispy edges, perfect for a quick brunch or special breakfast.

Ingredients

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  • 3 large eggs
  • 2/3 cup milk
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted (plus extra for greasing)
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 400°F (205°C). Generously grease a standard 12-cup muffin tin with melted butter.
  2. Combine the eggs, milk, flour, sugar, salt, vanilla extract, melted butter, and optional cinnamon in a blender or mixing bowl. Blend or whisk until the batter is completely smooth and has no lumps.
  3. Pour the batter into the prepared muffin cups. Fill each cup about two-thirds full.
  4. Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. Do not open the oven door during baking, as this will cause the pancakes to deflate.
  5. Remove the mini Dutch babies from the oven when they are puffed up and golden brown around the edges.
  6. Serve immediately while warm and airy. Dust with powdered sugar or add your favorite toppings.

Notes

  • The pancakes will puff up significantly in the oven and deflate slightly as they cool; this is normal for Dutch babies.
  • For savory mini German pancakes, skip the sugar and cinnamon in the batter, and consider adding a pinch of black pepper or dried herbs.
  • These individual puff pastries are best eaten right after baking.

Nutrition

Find it online: https://cookingzenith.com/mini-dutch-baby-pancakes-recipe-easy-baked/