This Mini Dutch Baby Pancakes Recipe is my idea of a delicious and easy breakfast on a Saturday morning. Ready in less than 30 minutes and no more standing over the stove flipping pancakes.
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Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
As summer comes to an end, I had to pop on the blog and post one of my all time favorite breakfast recipes, Dutch Baby Pancakes. Soon pumpkins, squash, and the color orange will take over and no one will care about anything else. Le sigh….I like fall and all but summer is my favorite season. Warm weather and fresh fruit will be missed greatly by me.
So about these Mini Dutch Baby Pancakes…they’re amazing! Whoever thought about baking a pancake is a genius and should be honored. I’d make a plaque and hold a fancy dinner because baking pancakes is such a great idea. Seriously, the steps are as simple as preparing the batter, popping it in the oven, and then “ding ding ding,” breakfast is done. No longer are the days you have to watch the stove to ensure your pancake doesn’t burn. No worries about flat pancakes with this dutch baby recipe. I don’t know if I’ll ever make pancakes any other way.
I love these babies as minis. Why you may ask? Honestly…because they are soooo freaking cute. I used to make my dutch baby in a big cast iron skillet…which is cool and all….but this is just too cute and fancy to resist. And what about these cute ramekins? Perfect display when you want a fancy breakfast layout.
In order to make these mini dutch baby pancakes, you’ll need butter, eggs, milk, All Purpose flour, sugars, vanilla extract, lemon juice, and fresh fruit. I bet you you can find all these ingredients in your house without even taking a trip to the grocery store. Another thing I love about this recipe.
Oh…and a blender. You need a blender. Can you believe mine died when I was preparing this very recipe. I improvised though and used a food processor. They came out just fine. But my poor blender, I’ll miss it.
Hopefully you love this recipe as much as my family and I do. My daughter has even become a pro in making these and wants to have competitions on whose taste better and who makes a better presentation. I let her think she wins.
Well I’m off to enjoy these last few days of summer…until next time, Enjoy 🙂
This Mini Dutch Baby Pancake Recipe is the delicious and fun. Perfect treat for making breakfast with the kids. Top with fresh fruit for a well rounded breakfast.
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There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.
In a bowl, whisk together 50g plain flour, 1 egg, 1tsp of vegetable oil, and 150ml of milk (formula/breastmilk/cow's milk). Pour the mixture into a pan and fry for 2 minutes on each side until golden brown. On top of the pancake, make a smiley face out of HiPP Organic's Strawberry and Raspberry Yogurt.
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.
Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.
If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.
Whole wheat flour is a great choice when baking for a child. When wheat berries are milled to make flour, sometimes producers include the bran and germ; other times these parts of the grain kernel are stripped away.
While it is possible to make baby formula pancakes with this recipe by simply adding it to the batter or substituting it in place of the Greek yogurt, it's important to keep heat in mind. If your baby has not had cow's milk before, using baby formula instead may save them some tummy trouble.
If pancakes are a regular food at mealtime, try to choose options that are low in sodium and free of added sugar when possible. Many boxed pancake mixes and frozen store-bought pancakes are quite high in sodium and sugar, both of which should be minimized or avoided for babies under 12 months of age.
Though “Dutch baby” is a frequently used moniker when referring to this giant pancake, it has also been referred to as a German pancake, a puffed pancake, a baked pancake, a Bismarck and even a giant Yorkshire pudding due to its resemblance.
You need something nonstick and ovenproof, because this dutch baby recipe is so egg-heavy and otherwise risks sticking to the bottom of the pan. Also make sure you're using a hot pan here, as it's essential for your puffy pancake to get that head start on the heat with a preheated skillet.
Pancakes are sometimes called hoecakes in the South. Most Southerners are familiar with lacy cornbread, aka hot water cornbread. A hoecake is a rustic fried version of a pancake made with ground cornmeal.
The Dutch pancake is large (you need XL plates for them) and very thin. Many people roll them up, topping and all before they cut them into pieces or eat them from their hand. The Dutch pancake is allmost as thin as the French crêpe. The French know some toppings: with powdered sugar, Nutella, syrup, or jam.
To those in the know, a Dutch baby really is just a large, puffy pancake, while Yorkshire pudding is a savory side dish that has graced meat-heavy meals in England for centuries. Yet, some people tend to confuse the two as being the same, owing to a similarity of ingredients and appearance.
TIP: Make sure your baking powder is not out of date, or your pancakes won't rise as well. Combine wet ingredients together in a separate jug – this step is more important than you might think. The less you mix the batter, the fluffier your pancakes will be.
You may not have turned up the heat on your burner or griddle high enough, or maybe you did not wait long enough for the cooking surface to heat up. You should be using medium heat for pancakes. Don't flip the pancake until bubbles in the center rise and pop without reforming new bubbles.
The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.
Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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