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Mini Dutch Baby Pancakes

  • Author: Eric
  • Total Time: 25 minutes
  • Yield: 8 mini pancakes 1x
  • Diet: Gluten Free

Description

Mini Dutch Baby Pancakes are fluffy, crispy-edged, and soft-centered bite-sized pancakes perfect for a joyful and indulgent breakfast. Made with simple, plant-based ingredients, these pancakes bake up beautifully puffed and golden, providing a customizable canvas for your favorite natural toppings. Ideal for sharing or enjoying individually, this recipe brings effortless preparation and delightful flavor to your morning routine.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs (room temperature)
  • 3/4 cup plant-based milk (room temperature)
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons melted plant-based butter

Instructions

  1. Prepare Your Pan and Oven: Preheat your oven to 425°F (220°C) and place mini cast iron skillets or oven-safe ramekins on the rack to warm thoroughly. This ensures the pancakes puff up beautifully when poured into hot pans.
  2. Whisk the Batter: In a mixing bowl, combine all-purpose flour, baking powder, and salt. In another bowl, whisk together eggs, plant-based milk, vanilla extract (natural), apple cider vinegar, and melted plant-based butter until smooth and slightly frothy.
  3. Blend Dry and Wet Ingredients: Gradually pour the wet mixture into the dry ingredients while whisking gently to avoid lumps. The batter should be smooth, thin, and pourable for optimal puffiness.
  4. Cook the Mini Dutch Baby Pancakes: Carefully remove the hot pans from the oven and swirl a teaspoon of melted plant-based butter in each to coat the surfaces. Pour the batter evenly into each warm pan, then immediately return them to the oven.
  5. Bake Until Puffy and Golden: Bake for 12-15 minutes until the edges rise dramatically and turn golden brown while the centers remain tender and slightly custardy.
  6. Serve Warm with Your Favorite Toppings: Remove from the oven and serve immediately topped with fresh fruits, natural maple syrup, or a dollop of plant-based yogurt to enhance creaminess.

Notes

  • Preheat pans thoroughly to ensure perfect puffiness and crispy edges.
  • Use room temperature eggs and plant-based milk for better blending and rising.
  • Avoid overmixing the batter; stir until just combined to keep it light and airy.
  • Add syrup or moist toppings only after baking to preserve crisp edges.
  • Mini cast iron skillets provide the best sear and rise; oven-safe muffin tins work as alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 mini pancakes
  • Calories: 160
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Mini Dutch Baby Pancakes, plant-based breakfast, fluffy pancakes, crispy edges, easy recipe, vegan pancakes

Find it online: https://smartmealsguide.com/mini-dutch-baby-pancakes/