Mini Dutch Baby Pancakes
Delightful Mini Dutch Baby Pancakes are fluffy, custardy, and perfect for holding your favorite toppings like jam or syrup.
Ingredients
Main Ingredients
- 2 large large eggs Room temperature for better results.
- 1/2 cup all-purpose flour Provides delightful structure.
- 1/2 cup milk Whole or 2% preferred; alternatives like almond or oat milk are fine.
- 1/4 teaspoon salt Elevates sweetness.
- 1 tablespoon sugar Optional for added sweetness.
- 2 tablespoons unsalted butter Room temperature for easy blending.
Serving Toppings
- Powdered sugar, jam, or syrup Use quality brands for the best experience.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet in the oven while it heats.
- In a blender, combine eggs, flour, milk, salt, and sugar (if using) and blend until smooth and frothy, about 30 seconds.
- Carefully take the hot skillet out of the oven, add the butter, and let it melt and bubble.
- Quickly pour the batter into the skillet over the melted butter.
Baking
- Return the skillet to the oven and bake for 15-18 minutes or until golden brown and puffed up.
- Serve immediately with powdered sugar and toppings of your choice.
Notes
Ensure ingredients are at room temperature for better puffiness. Store leftovers in an airtight container in the fridge for up to 3 days.