Mini Dutch Baby Pancakes

published Feb 6, 2020
Valentine's Day
Mini Dutch Baby Pancakes

Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd.

Serves 4 to 6

Prep15 minutes

Cook12 minutes to 15 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

I’ve had somewhat of an obsession with Dutch baby pancakes for quite some time now. I mix up the classic cast iron-cooked, crispy-edged pancake at least once a week for my family of four, and it gets eaten up so quickly, I often have to make a second.

But for weekends when we have friends visiting for brunch, I skip the skillet in favor of my muffin pan. These mini babies are equally delicious, and so much smarter for serving a crowd. You’ll pour the simple batter into a preheated muffin pan and then stand back as as they puff and crisp in the oven, making light and fluffy custardy cups.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Making Mini Dutch Babies In a Muffin Pan

If you’re familiar with Kitchn’s classic Dutch baby, you know how easy the batter is to make: you give flour, milk, eggs, and sugar a whirl in a food processor or blender, then let it rest while you prepare the pan. For these mini Dutch babies, you’ll preheat a standard 12-well muffin pan instead of a skillet, and when the oven and pan are nice and hot, you’ll add a bit of butter to each cup and pour in the batter. As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby.

Don’t stress when babies deflate as they cool — this is supposed to happen! In fact, they become the perfect shape for filling with syrup or jam. Or, serve warm with a sprinkle of powdered and a squeeze of lemon.

Though these are best eaten within an hour of baking, you can still enjoy them cold or re-heated. Recently, I’ve take to making a batch of these on the weekend and then reheating a few in a toaster oven throughout the week for quick weekday breakfasts.

Mini Dutch Baby Pancakes

Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd.

Prep time 15 minutes

Cook time 12 minutes to 15 minutes

Serves 4 to 6

Nutritional Info


  • 1 cup

    all-purpose flour

  • 1 cup

    whole or 2% milk

  • 4

    large eggs

  • 1/4 cup

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 6 tablespoons

    unsalted butter

  • Powdered sugar or jam, for serving


  1. Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF.

  2. Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces.

  3. Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted).

  4. Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving.

Recipe Notes

Make ahead: The batter can be made up to 12 hours in advance. Refrigerate and reblend before baking.

Storage: Leftovers can be refrigerated in an airtight container up to 5 days. Reheat in a low oven until warmed through.