These mini, bite-size Dutch Baby pancakes are made the same way as traditional German pancakes but these are baked in muffin tins. These easy, golden and buttery mini muffin tin puffed pancakes are perfect to serve to family and friends.

Aren’t these just so adorable? I am obsessed with these mini Dutch babies that are not only absolutely delicious but so cute to serve at brunch, a lazy breakfast, or when guests come over.

These are beyond easy to make since you throw everything into a blender and then pour into individual muffin tins and bake. The golden buttery edges combined with the custard-like centers are absolutely heavenly.

I was inspired by the Kitchn, who made these years ago. I used my classic Dutch Baby Pancake Recipe and just changed up a few things to turn them into mini dutch babies. These would be so beautiful and delicious to serve at an Easter Brunch.

Mini German Pancakes Ingredients:

• Butter: The butter is melted in the muffin tins in the oven before adding the batter to the muffin tins. Make sure to brush the muffin tins with the melted butter before adding in the batter to ensure the batter doesn’t stick.
• Eggs: Always use large eggs in this muffin tin German pancakes recipe.
• Sugar: To add just the right amount of sweetness, add a touch of sugar to the batter.
• Vanilla: Adds warmth and flavor to these muffin tin Dutch baby pancakes. If you love vanilla, pour in additional vanilla extract into the batter.
• Whole Milk: I suggest using whole milk for a creamier German pancake consistency but you may use 2% milk as well.
• Flour: I suggest using all-purpose flour. Make sure to use a spatula to remove any flour from the sides of the blender after blending it the first time.
• Salt: if using salted butter, reduce salt to 1/4 teaspoon.

Mini Dutch Baby Pancakes Baking Tip:

Avoid opening the oven door while baking, as it can cause the mini German pancakes to deflate. Use the oven light and the window to check for doneness.

How to make mini Dutch Baby Pancakes:

It is so easy to whip these up for a lazy weekend breakfast, a fancy weekend brunch, or a quick and easy weekday breakfast. I love to serve these when I have guests over.

• Preheat oven to 400 degrees. Put a pat of butter into each muffin tin. I love to use the USA Brand standard muffin tins and each cup measures 2.75 x 2.13 x 1.38 inches. Place the muffin tin in the oven and allow the butter to melt which should take several minutes.
• Meanwhile, in a blender, combine eggs, sugar, vanilla, milk, flour, and salt and blend until combined. Add the flour last so it is easier to blend. Scrape the sides of the blender to ensure there is no flour sticking to the blender and blend one more time until the batter is smooth.
• Carefully remove the hot pan from the oven once the butter is melted. Brush the melted butter all over the muffin tin, to the very top to ensure the batter won’t stick to the muffin tin or swirl the butter around the pan to coat completely. Pour the batter into the muffin tins and return to the oven.
• Bake for 16-20 minutes or until the pancake puffs around the edges and is a light golden brown color. Do not open the oven for the first 15 minutes or the Dutch Baby will deflate.
• Remove from oven and sprinkle with powdered sugar. Top with maple syrup, fresh whipped cream, lemon curd and berries.

How to know when the mini muffin tin German pancakes are done baking:

These muffin tin Dutch babies are going to look puffy when baking in the oven. Do not open the oven or they will completely deflate. I suggest using the oven light to peek at them to see if they have turned a light golden brown color and if the edges are puffing up.

The outer edges are going to form a buttery, crusty wall. As soon as you pull them from the oven, they will begin to deflate which creates a warm, custardy texture in the center.

TOPPING IDEAS:

Powdered Sugar, a squeeze of fresh Lemon, Fresh Berries, Real Maple Syrup, Fresh Whipped Cream, Lemon Curd, and Fresh Peaches.

Breakfast Recipes:

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Optional Toppings Ideas:

• Preheat oven to 400 degrees. Put a pat of butter (1/2 Tablespoon) into each muffin tin. I love to use the USA Brand standard muffin tins and each cup measures 2.75 x 2.13 x 1.38 inches. Place the muffin tin in the oven and allow the butter to melt which should take several minutes.

• Meanwhile, in a blender, combine eggs, sugar, vanilla, milk, flour, and salt and blend until combined. Add the flour last so it is easier to blend. Scrape the sides of the blender to ensure there is no flour sticking to the blender and blend one more time until the batter is smooth.

• Carefully remove the hot pan from the oven once the butter is melted. Brush the melted butter all over the muffin tin, to the very top to ensure the batter won't stick to the muffin tin or swirl the butter around the pan to coat completely. Pour the batter into the muffin tins and return to the oven.

• Bake for 16-20 minutes or until the pancake puffs around the edges and is a light golden brown color. Do not open the oven for the first 15 minutes or the Dutch Baby will deflate.

• Remove from oven and sprinkle with powdered sugar. Top with maple syrup, fresh whipped cream, lemon curd, and berries.

Calories: 131kcal, Carbohydrates: 12g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 168mg, Potassium: 61mg, Fiber: 0.3g, Sugar: 4g, Vitamin A: 275IU, Calcium: 35mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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