Typically made (and served) in a large cast iron skillet, the Dutch baby pancake is an impressive centerpiece on your brunch table. But if you want to make a bunch of these light, souffle-like treats at once, turn to your muffin tin for the cutest mini versions.
The best part about these mini Dutch pancakes is that they all cook up at the same time; no cooking in batches necessary!
The key is warming the muffin tin in the oven while it preheats; once the tin is hot, brush it with butter and pour in the batter (which you can whip up in the blender). While the pancakes are baking, you have time to make the blueberry sauce on the stovetop.
Serve the mini Dutch pancakes with the warm blueberry sauce and a generous dusting of powdered sugar.
→ Get the Recipe: Mini Dutch Pancakes with Warm Blueberry Sauce from Seasons and Suppers