Do you ever have those “I’d like to make those sometime” thoughts, and then 5 years later, you finally actually do it? Well, that was me with these Sweet & Savory Mini Dutch Baby Pancakes. I love a good dutch baby. It’s like a low maintenance pancake that comes with a fun and dramatic presentation. However these mini versions are not only cute, but also great for feeding larger groups, or a family who can’t all agree on one kind of topping. A customizable single serve breakfast!
Translating my go-to Vanilla Dutch Baby recipe to a smaller version in a muffin tin was quite simple. This recipe will make a perfect dozen, but you can easily double the batch if you wanted to make more. On lesson I did learn is to make these with a sheet tray under the muffin tin! The butter you add is necessary for making sure these little guys don’t stick in the pan, and for the crispy flavor of the pancake, but it can drip over the edge of the muffin tin when they are baking! These rise quite a bit – at least as tall as they are deep, so be sure to take a peak in the oven when they are baking to enjoy the full process. 🙂
The base of this recipe is lightly sweetened, but not to the point that these are just a dessert. In fact, the reason these are called Sweet & Savory Mini Dutch Baby Pancakes, is because they are so easily customizable! Some topping ideas include:
- Strawberries & Nutella
- Lemon juice & Powdered Sugar
- Fried Egg
- Jalapeno jelly
- Ham & melted swiss cheese
- Berries & greek yogurt
- Rhubarb, blackberry chia jam
- Lemon curd
- Peaches & fig jam
- Bacon & brie
- Cilantro, scallion & mint herb salad
Sweet & Savory Mini Dutch Baby Pancakes
Ingredients
- 1 Cup Milk
- 1 Cup All-Purpose flour
- 4 Eggs
- 1 ½ Tbsp. White sugar
- 2 tsp. Vanilla extract
- 1/4 tsp. Salt
- 4 Tbsp. Butter
Instructions
- Place muffin tin on sheet tray in oven, and preheat to 425° F.
- In a large bowl, whisk together the milk, flour, eggs, sugar, vanilla and salt. Stir until mostly smooth.
- Once oven is preheated, remove pan. Cut up the butter into 12 pieces, and place one butter piece in each muffin cup. The butter may not fully melt, but that is okay.
- Spoon batter into each muffin tin, filling about 2/3 of the way up. Place muffin tin back in oven on sheet tray, and bake for 15-18 minutes.
- Remove from oven once fully puffed up, and golden brown. Remove using a rubber spatula, add toppings, and serve warm.
