Description
Mini Dutch Baby Pancakes are fluffy, golden, and light bite-sized pancakes perfect for quick and delightful breakfasts or brunches. Made with simple pantry staples and plant-based ingredients, these tender, airy pancakes can be customized with various toppings and mix-ins, creating a fun and interactive experience for all ages.
Ingredients
Scale
Main Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup plant-based milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract (natural)
- Pinch of salt
- 2 tablespoons plant-based butter, melted (plus extra for coating pans)
Instructions
- Prepare Your Batter: Begin by whisking together the eggs and granulated sugar until frothy and light. Gradually add the all-purpose flour, plant-based milk, vanilla extract (natural), and salt, whisking smoothly to make a thin, pourable batter. It should be well combined without lumps.
- Get Your Pan Ready: Preheat your oven to 425°F (220°C). Place a muffin tin or mini cast iron pans in the oven so they get hot. Once heated, carefully add a small amount of plant-based butter into each well, letting it melt and coat the surface evenly.
- Pour and Bake: Remove the pans from the oven and quickly pour the batter into each well, filling about three-quarters full to allow room for puffing. Immediately return the pans to the oven and bake for 12-15 minutes until the edges rise high and turn a gorgeous golden brown.
- Serve Warm: Remove your Mini Dutch Baby Pancakes from the oven and let them settle for a minute before serving. They’ll have a delicate, crisp edge surrounding a soft, fluffy center that’s utterly irresistible.
Notes
- Warm your pans to ensure the batter sizzles right away, resulting in perfect puffiness.
- Do not overmix the batter; combine ingredients just enough to blend, avoiding dense pancakes.
- Use fresh eggs for better rise and flavor in your batter.
- Serve immediately to enjoy the light texture at its best.
- Experiment with different pans such as silicone molds or non-stick muffin tins for versatility.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini pancakes
- Calories: 120
- Sugar: 4g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini dutch baby pancakes, plant-based pancakes, quick breakfast, fluffy pancakes, bite-sized pancakes, easy brunch recipe
