Mini Dutch Baby Pancakes in Muffin Tin: A Quick Delight!
Mini Dutch Baby Pancakes baked in a muffin tin for a quick and delightful breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 12 mini pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Melt the butter in a muffin tin in the preheated oven until bubbly.
- Carefully pour the batter into the muffin tin, filling each cup about halfway.
- Bake for 15-20 minutes or until the pancakes are puffed and golden brown.
- Remove from the oven and let cool slightly before serving.
- Serve with your favorite toppings such as syrup, fruit, or powdered sugar.
Notes
- These pancakes can be made ahead of time and reheated.
- Experiment with different toppings like berries or whipped cream.
- Ensure the muffin tin is well greased to prevent sticking.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg