Mini Dutch Baby Pancakes

Mini Dutch baby pancakes puff dramatically in a hot mini cast-iron pan for golden, lacy edges and a custardy center. This fast blender-style batter bakes in 12–15 minutes, then gets dusted and served with berries and jam.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 eggs

2 2 eggs

1/2 cup milk

0.5 cup 1/2 cup milk

1/2 cup all-purpose flour

0.5 cup 1/2 cup all-purpose flour

2 tbsp butter

2 tbsp 2 tbsp butter

1 tsp vanilla

1 tsp 1 tsp vanilla

pinch of salt

0.25 tsp pinch of salt

powdered sugar for dusting

1 tbsp powdered sugar for dusting

fresh berries and jam for serving

1 fresh berries and jam for serving

Equipment

1 cast iron skillet

Method

Prep and bake

Preheat oven to 425F with mini cast-iron pans inside. Heat until the pans are very hot so the batter puffs on contact.
Blend eggs, milk, flour, vanilla, and salt until smooth. Stop as soon as the batter looks uniform with no flour streaks.
Remove the hot pans; add 1/2 tsp butter to each and swirl to coat. Work quickly so the butter sizzles immediately in the hot cups.
Pour batter in quickly and return pans to the oven. Fill promptly so the rise starts right away.
Bake 12-15 minutes until dramatically puffed and golden. The centers should look set while the edges develop a lacy browned rim.
Serve immediately with powdered sugar, berries, and syrup. Dust on top right before serving because the puffs deflate quickly.

Notes

Pro tip: the hot pan plus freshly blended batter is what creates the dramatic rise—don’t let the batter sit while the pans heat. For best results, bake and serve right away; leftovers can be refrigerated up to 2 days but won’t stay as tall. Freezing is not recommended for the texture. If you want a lighter option, swap in lactose-free milk and use a similar-bake all-purpose flour blend to keep the custardy center.