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If you've ever experienced the delightful fluffiness of a Dutch Baby pancake, you know how these baked treats can elevate any breakfast or brunch experience. Originating from Germany, Dutch Babies have gained immense popularity in the United States for their unique texture, delightful flavor, and effortless preparation. Traditionally made in a single cast-iron skillet, these large pancakes puff up dramatically in the oven, creating a light and airy center with crispy edges.

Adorable Mini Dutch Baby Pancakes

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Ingredients
  

1/2 cup all-purpose flour

1/2 cup milk

3 large eggs

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

4 tablespoons unsalted butter (divided)

Fresh fruit (such as berries or banana slices) for topping

Powdered sugar for dusting

Maple syrup for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin inside to heat up as well.

    Blend the Batter: In a mixing bowl, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Use a whisk or an immersion blender to mix until the batter is smooth and frothy.

      Melt the Butter: After about 10 minutes of preheating, carefully remove the hot muffin tin from the oven. Distribute 1 tablespoon of butter into each muffin cup, allowing it to melt completely.

        Pour the Batter: Quickly pour the prepared batter evenly into the muffin cups, filling each about halfway.

          Bake: Return the muffin tin to the oven and bake for 18-20 minutes, or until the mini Dutch babies have puffed up and are golden brown.

            Serve Immediately: Once baked, remove the mini pancakes from the oven. They will start to deflate after a few minutes. Carefully pop them out of the muffin tin and place them on a serving platter.

              Garnish and Enjoy: Serve warm topped with fresh fruit, a sprinkle of powdered sugar, and a drizzle of maple syrup.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 mini pancakes