Go Back

Mini Dutch Baby Pancakes

These mini Dutch babies puff to perfection in the oven, creating a delightful pancake experience with crisp edges and a soft, custardy center, perfect for topping with powdered sugar and fresh fruit.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter for greasing the skillet
Serving Suggestions
  • powdered sugar for serving
  • fresh fruit for serving
  • maple syrup for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Ensure the oven is fully hot.
  2. In a mixing bowl, whisk together the eggs, flour, milk, and salt until the batter is smooth and pourable.
  3. Melt 2 tablespoons of butter in a cast-iron skillet over medium heat, swirling to coat the bottom evenly.
Baking
  1. Pour the batter into the buttered skillet and immediately transfer it to the preheated oven.
  2. Bake for 15–20 minutes until the pancake is puffed and golden brown with set edges.
Serving
  1. Serve immediately with a dusting of powdered sugar, fresh fruit, and maple syrup.

Notes

For best results, ensure the oven is preheated properly and serve the pancake immediately after baking for a crispy edge and soft center. Feel free to experiment with different fresh fruits and toppings.