Description
Mini Dutch Baby Pancakes are light, fluffy, and charming individual-sized pancakes perfect for breakfast or weekend brunch. Made with simple pantry ingredients, including plant-based milk and butter, these quick-to-make treats puff up beautifully with crisp golden edges. Offering versatility with customizable flavors and easy serving options, this recipe is a delightful way to impress family and friends.
Ingredients
Scale
Main Ingredients
- 1 cup all-purpose flour
- 2 large eggs (room temperature)
- 3/4 cup plant-based milk (unsweetened almond, oat, or soy recommended)
- 2 tbsp plant-based butter, plus extra for greasing
- 1 tbsp sugar
- 1 tsp vanilla extract (natural)
- 1/4 tsp salt
- 1 tsp natural gelling agent
Instructions
- Prepare Your Batter: In a medium bowl, whisk together the eggs, plant-based milk, sugar, vanilla extract (natural), and salt until well combined. Gradually add the flour and natural gelling agent, mixing just until smooth and creamy without overworking the batter.
- Heat the Pan with Plant-Based Butter: Preheat your oven to 425°F (220°C). Place a mini muffin pan or small ovenproof pans in the oven to heat. Once hot, carefully melt a small amount of plant-based butter in each cup to create crisp, golden edges on your mini pancakes.
- Pour Batter and Bake: Remove the hot pan from the oven and quickly pour the batter evenly into each cup, filling about three-quarters full. Return the pan to the oven and bake for 12 to 15 minutes until the pancakes puff up and turn golden brown on top.
- Serve Warm: Once baked, let the Mini Dutch Baby Pancakes cool for a minute or two. Then gently release each pancake using a spoon or small spatula. Serve immediately with your favorite toppings or enjoy as they are!
Notes
- Use eggs at room temperature to help the batter whip up lighter and puffier.
- Preheat your pan thoroughly to encourage a better rise and caramelization of the edges.
- Avoid overmixing; mix the batter just until combined to keep it tender and airy.
- Choose a natural gelling agent carefully to create the perfect texture without adding heaviness.
- Serve promptly; Mini Dutch Baby Pancakes are best enjoyed warm right out of the oven for maximum puff and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 2 mini pancakes
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Mini Dutch Baby Pancakes, plant-based pancakes, fluffy pancakes, breakfast, brunch, easy recipe
