Mini Dutch Baby Pancakes with Fresh Berries and Jam Recipe
Introduction
Mini Dutch Baby Pancakes are a delightful twist on a classic breakfast favorite. These individual-sized pancakes puff up beautifully in the oven, making them perfect for serving guests or a special morning treat. Topped with fresh berries and a dusting of sugar, they are as charming as they are delicious.
Ingredients
- 1 tbsp. vegetable oil
- 4 large eggs, room temperature
- 2/3 cup (80 g) all-purpose flour
- 1/2 cup whole milk, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. vanilla bean paste or pure vanilla extract
- Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving
Instructions
- Step 1: Place a rack in the upper third of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with vegetable oil and place it in the oven to heat while it preheats.
- Step 2: In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla paste. Blend until the mixture is smooth, then let it sit for 5 to 10 minutes to rest.
- Step 3: Carefully remove the hot muffin tin from the oven. Pour or divide the batter evenly among the muffin cups.
- Step 4: Bake the mini pancakes for 20 to 25 minutes, or until they are puffed up and golden brown around the edges.
- Step 5: Transfer the mini Dutch Baby Pancakes to a serving platter. Top with fresh blueberries and raspberries, add a dollop of your preferred jam, and sprinkle with confectioners’ sugar before serving.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or a little lemon zest to the batter.
- If you don’t have vanilla bean paste, pure vanilla extract works just fine.
- Use a silicone or nonstick muffin pan if you prefer easier removal of the pancakes.
- Try swapping berries for sliced peaches or apples for a different fruity topping.
Storage
Store leftover mini Dutch Baby Pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster oven or conventional oven at 350°F (175°C) for about 5 minutes to restore their crisp edges. Avoid microwaving to keep them from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter ahead of time?
It’s best to prepare the batter shortly before baking to maintain the best puff and texture. However, you can blend the batter and refrigerate it for up to 2 hours before baking. Let it come back to room temperature before pouring into the muffin tin.
What if I don’t have a blender?
You can whisk the eggs, sugar, and vanilla until frothy, then gradually whisk in the flour and milk to form a smooth batter. It may not be as smooth as the blender version but will still yield tasty results.
PrintMini Dutch Baby Pancakes with Fresh Berries and Jam Recipe
These Mini Dutch Baby Pancakes are fluffy, golden morsels baked to perfection in a muffin tin. Flavored with vanilla and lightly sweetened, they puff up delightfully in the oven and make an impressive yet easy breakfast or brunch treat. Serve them topped with fresh berries, your favorite jam, and a dusting of confectioners’ sugar for a beautiful and delicious presentation.
- Prep Time: 10 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 30 to 35 minutes
- Yield: 12 mini Dutch baby pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter
- 1 tbsp. vegetable oil
- 4 large eggs, room temperature
- 2/3 cup (80 g) all-purpose flour
- 1/2 cup whole milk, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. vanilla bean paste or pure vanilla extract
For Serving
- Fresh blueberries and raspberries
- Raspberry jam, strawberry jam, or apricot preserves
- Confectioners’ sugar, for sprinkling
Instructions
- Preheat and Prepare Muffin Tin: Place a rack in the upper third of your oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with vegetable oil, then place it in the oven to preheat along with the oven.
- Blend Batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, kosher salt, and vanilla bean paste or extract. Blend until the mixture is completely smooth. Allow the batter to rest for 5 to 10 minutes to help the flour hydrate and improve texture.
- Distribute Batter: Carefully remove the preheated muffin tin from the oven, being cautious as it will be hot. Evenly divide the batter among the 12 muffin cups.
- Bake Pancakes: Return the muffin tin to the oven and bake for 20 to 25 minutes, or until the mini Dutch baby pancakes have puffed up dramatically and have golden brown edges.
- Serve: Transfer the warm mini pancakes to a serving platter. Top with fresh blueberries and raspberries, spoon dollops of your chosen jam or preserves over them, and sprinkle with a light dusting of confectioners’ sugar for a sweet finish.
Notes
- Make sure the eggs and milk are at room temperature before blending for a smoother batter texture.
- Resting the batter before baking helps create a tender, puffed pancake.
- You can experiment with different jams or fresh fruit toppings based on your preferences.
- Serve immediately after baking for best puffiness and texture.
- The mini pancakes can be kept warm in a low oven, but they are best fresh.
Keywords: Mini Dutch Baby Pancakes, Dutch Baby, Breakfast Pancakes, Oven-Baked Pancakes, Mini Pancakes, Brunch Recipe
