Mini Dutch Baby Pancakes: Easy, Fluffy Delights for Breakfast
Enjoy the fluffy and delightful Mini Dutch Baby Pancakes for breakfast! They’re light, airy, and incredibly easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C).
- In a blender, combine the flour, milk, eggs, sugar, vanilla, and salt. Blend until smooth.
- In a large cast-iron skillet, melt the butter over medium heat.
- Once the butter is melted, pour the batter into the skillet and transfer it to the oven.
- Bake for 20 minutes or until the pancakes are puffed and golden brown.
- Remove from the oven and serve immediately with your choice of toppings.
Notes
- For a sweeter flavor, add a bit more sugar to the batter.
- These pancakes are best served warm and can be topped with fruits, syrup, or whipped cream.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 160mg
Keywords: Mini Dutch Baby Pancakes, breakfast, pancakes, easy recipe