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Mini Dutch Baby Pancakes with Fresh Berries and Powdered Sugar Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini pancakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Mini Dutch Baby Pancakes are delightful puffed oven-baked pancakes made in a muffin tin for individual servings. They have a light, airy texture with golden, crispy edges, perfect for a special breakfast or brunch. Topped with powdered sugar, fresh berries, and optional maple syrup or lemon wedges, they combine simplicity with elegance for a delicious treat.

Ingredients

Batter Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup milk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract

Toppings

  • Powdered sugar, for dusting
  • Fresh berries (strawberries, blueberries, raspberries), for serving
  • Maple syrup, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425°F (220°C). Generously grease a 12-cup muffin tin with melted butter to prevent sticking and to help create crispy edges on the pancakes.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. This ensures even distribution of ingredients before adding liquids.
  3. Mix wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract thoroughly until smooth and combined.
  4. Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients while whisking constantly. Mix just until combined; it’s okay if the batter has a few small lumps—overmixing can make the pancakes tough.
  5. Rest the batter: Let the batter rest at room temperature for at least 15 minutes, or up to an hour. This resting period helps the flour hydrate and improves the texture and rise of the pancakes.
  6. Fill muffin tin: Carefully pour the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for the pancakes to puff up as they bake.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the mini Dutch baby pancakes have puffed up and are golden brown around the edges.
  8. Cool slightly: Remove the muffin tin from the oven and let the pancakes cool slightly in the tin for easier removal and to set their shape.
  9. Remove pancakes: Using a knife or spatula, carefully loosen and remove the mini Dutch baby pancakes from each muffin cup.
  10. Dust with sugar: Lightly dust the tops of the pancakes with powdered sugar for a sweet finishing touch.
  11. Add fresh berries: Top each pancake with fresh berries such as strawberries, blueberries, or raspberries for added flavor and color.
  12. Add optional toppings: Drizzle with maple syrup if desired, and serve with lemon wedges for a zesty contrast if you like.
  13. Serve immediately: Enjoy the mini Dutch baby pancakes warm for the best puffy texture and flavor.

Notes

  • Resting the batter is crucial for better puffiness and texture.
  • Do not overmix the batter; small lumps are fine.
  • Use room temperature ingredients for best results.
  • Greasing the muffin tin well helps create crispy edges and prevents sticking.
  • Serve immediately as they will deflate as they cool.

Find it online: https://slsrecipes.com/mini-dutch-baby-pancakes-with-fresh-berries-and-powdered-sugar-recipe/