Easy and Kid Friendly Mini Dutch Baby Pancakes Recipe (2024)

This Mini Dutch Baby Pancakes Recipe is so easy. It requires minimal ingredients. And the kids will have so much fun watching the pancakes grow and puff up. At our house, we call them “puffer cakes” or “hot air balloons,” and my favorite name that my toddler calls them is snowy fruit boats.

Jump to Mini Dutch Baby Pancake Recipe

Basic Ingredients

The basic ingredients include flour, milk, eggs, and butter. If you are like me and often don’t follow a recipe to the T, keep your flour and milk ratio one-to-one for the best results.

Best Puffing Results

Also, for the best-puffing results, meaning the sides of the pancakes crawl high over the muffin cups, whisk ingredients in a bowl or use your mixer with a brief rest. I have always used a bowl and a whisk; I move fast when making this recipe. I do not want my pan to cool. The goal is to pour the batter into a hot pan and quickly but carefully place it in the oven.

Emily over at Kitchn did a really cool comparison of the mixing methods and the heights of the dutch baby pancake. The tallest results were not the best-tasting results. So, I’ll stick to my whisk and bowl method which got an 8/10 rating.

Pure Goodness right out of your own kitchen

What is the difference between a dutch baby and a pancake?

Dutch baby pancakes, German pancakes, are cooked in a hot cast iron skillet. The flavor is eggy. The texture is fluffy. A dutch baby also has a hollow center perfect for filling with fruit. On the other hand, regular pancakes are cooked on the stovetop and are thick with a sweeter taste. The traditional way for making a dutch baby pancake is in a special cast iron pan. However, for this easy recipe we are making mini dutch babies using a muffin pan. Other recipes call for a special pan like a special poffertjes pan.

Can you make a dutch baby without a cast-iron?

Yes. However, the type of pan does matter for the best results. You want the oven-safe dish or pan that you are using to be able to get really hot. Ceramic, metal, and cast iron pans work the best because they conduct heat really well. Glass will work but the temperatures and baking time might vary. Avoid using silicon muffin pans because they are heat resistant.

Mini Dutch Baby Pancakes Recipe from Scratch

• All-purpose flour: I have only used unbleached flour. I plan on giving almond flour a chance. If you try it, let me know. If you experiment with other flours, I recommend keeping your flour and milk ratio one-to-one. Trying buckwheat flour is on my to-do list.
• Whole Milk: I have only used whole-fat milk. After sitting down to consider all the ingredient substitutes for this mini dutch pancake recipe, I want to try some variations like buttermilk. If you try other types of milk, let me know, and I’ll do the same when I experiment.
• Eggs: A dutch baby pancake is known for its eggy flavor. Eggs help add texture, fluffiness, and structure to the pancake.
• Butter: For the best results, use either room-temperature butter or melted butter that has been cooled. You do not want to add hot butter to the egg mixture because it will begin to cook the eggs. I use salted butter. If using unsalted butter, you may want to add an extra pinch of salt.
• Sugar: This ingredient could be left out. The pancake could be sweetened with berries and maple syrup. I have found that I get the best results by creaming my eggs with sugar.
• Vanilla Extract: This ingredient is optional as well. My family and I love flavorful food. We do not enjoy blain food at all. So adding vanilla extract is a quick way to make this dutch baby pancake comforting and flavorful. You could also explore other flavors, such as almond and lemon extract.
• Salt: I added salt to this recipe to enhance the flavor. Adding just a pinch of salt helps bring out the sweetness in baked dishes. I recommend using your favorite salt. This recipe calls for kosher salt, but I have used sea salt in the recipe as well.

Additions and Toppings to Mini Dutch Pancakes Recipe

This is where my family and kids have fun. I try to get my kids involved in baking this recipe. This is a great one for kids to work on wrist coordination and strengthening because whisking by hand takes some coordination and endurance. But after they have completed the whisking work, they get to choose their toppings.

Here is a list of toppings for mini dutch baby pancakes:

• maple syrup and fresh fruit
• honey and fruit
• powder sugar (confectioners’ sugar) and fresh berries
• nut butter and fruit
• nut butter, honey, and chopped pecans
• baked peaches, chopped pecans, and goat cheese
• baked apples (or other fruit) and a scoop of vanilla ice cream for dessert

See Also

Rhubarb Jelly • Easy Canning Recipe20 Tasty Korean Recipes That Anyone Can Make at HomeDelightful Thomas Keller Turkey Gravy Recipe - TheFoodXPPotthucke: A Savory German Potato Cake Recipe | Foodal

How to make Mini Dutch Baby Pancakes Recipe?

The easiest and most delicious homemade mini dutch baby pancakes

Equipment:

• large mixing bowl
• muffin tin
• whisk

Ingredient List:

• 2 tbsp softened butter (room temperature) + 2 tbsp to coat your muffin tin
• 1 tbsp sugar
• 3/4 cup milk
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 4 large eggs
• 3/4 cup all-purpose flour
• toppings: berries and powered sugar (optional)

Step-by-Step Instructions for Mini Dutch Pancakes Recipe

1. Preheat the oven to 425º F with the muffin tin in the oven.
2. First, cream together your sugar and 2 tbsp of softened butter. Then, add eggs, milk, and vanilla extract.
3. Next, combine the salt and sifted flour into the wet mixture. Combine batter until you have a smooth batter.
4. Then, carefully take the muffin tin out of the oven and divide the 2 tbsp of butter and put a pat of butter into each muffin cup of the muffin tin. Place the muffin tin back into the oven to melt the butter.
5. Once the butter is melted, remove the pan and fill each muffin cup 1/2 way with the pancake batter. I usually pour the batter from my mixing bowl, but you could use a spoon or small cookie scoop to measure the batter out. Then, immediately and carefully return to the oven. Bake for 15-20 minutes. The pancakes will puff up and turn golden brown around the edges.
6. The dutch mini pancakes will begin to deflate once you remove them from the oven. Serve with your favorite toppings, and enjoy.

Notes for Mini Dutch Baby Pancakes Recipe

• Softened versus melted butter. If you melt your butter, then allow the butter to cool. This is so that it doesn’t begin to cook the eggs.
• No silicon muffin pan. For best results, use a metal, cast iron, or ceramic muffin tin.
• Freeze well. These mini dutch baby pancakes freeze well for up to 2 months in the freezer. They make the perfect afternoon snack. Preheat the oven to 350ºF and bake for approximately 10 minutes. However, they are best fresh.
• Store. Store the mini pancakes in an air-tight container in the refrigerator for up to 2 days.

Have you tried my Better than Cracker Barrel French Toast? Get the recipe HERE.

Thanks for Stopping By!

Finally, I want to thank you for stopping by! Please say Hi in the comment section. If you make these yummy little pancakes, please leave a comment and/or give this recipe a rating! I hope you have a wonderful day and I hope you have the opportunity to make and enjoy these tiny pancakes.

– With Great Joy, Katie

P. S. More easy pancake recipes to come!

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