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Easy Mini Dutch Baby Pancakes

These Easy Mini Dutch Baby Pancakes are quick, easy, and perfect for breakfast, featuring creamy, crispy edges and warm, fluffy centers that everyone will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 Tbsp Vegetable Oil for greasing the pan
  • 4 large Eggs room temperature for richness
  • ⅔ cup All-Purpose Flour for the pancake base
  • ½ cup Whole Milk room temperature for creamy texture
  • ¼ cup Granulated Sugar for sweetness
  • ½ tsp Kosher Salt to balance the flavors
  • ¼ tsp Vanilla Bean Paste or Pure Vanilla Extract for aroma
For Serving
  • Fresh Berries, Jam, and/or Confectioners’ Sugar for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe pan inside to heat up.
  2. In a mixing bowl, whisk together the eggs, milk, sugar, salt, and vanilla until combined.
  3. Gradually add the flour while whisking until the batter is smooth and lump-free.
  4. Carefully remove the hot skillet from the oven, add the vegetable oil, and swirl it around to coat the bottom.
  5. Immediately pour in the batter and return the skillet to the oven.
  6. Bake for 15-20 minutes or until the edges are golden brown and the center is puffed.
  7. Once out of the oven, let it cool slightly before cutting it into wedges and serving.

Notes

Ensure your eggs and milk are at room temperature for a smoother batter. Don’t skip preheating the skillet; this helps to puff up the pancakes nicely. Keep an eye on them in the oven to avoid burning, as ovens can vary.