Mini Dutch Baby Pancakes
How stinkin’ cute are these Mini Dutch Baby Pancakes? I actually first made these a couple years ago for a brunch I was hosting and they were a big hit, so I thought it was about time I share them with you all. I’ve actually seen this recipe passed around on a lot of different blogs, and it’s not surprising because not only are these little pancake cups fun, they’re very versatile. If you’ve never had a Dutch Baby pancake (also called German pancakes, though I’ve always known them as Dutch Babies), they’re puffy and fluffy and often filled with fruit and powdered sugar. Usually you see them served as one big round pancake, but these mini ones are perfect for families or brunches and the bonus is you can try a different filing in each one!
I served these with two different fillings today: fresh strawberries mixed with a bit of powdered sugar and sliced chicken breakfast sausage with light maple syrup. Both were delicious but I actually prefer the strawberries. You can of course do a million variations: apple compote with cinnamon, blueberries, bananas with a little caramel, lemon curd, the possibilities are endless! How will you eat yours?
Mini Dutch Baby Pancakes
Yield: 12 (2 pancake) servings
- 1 cup fat free milk
- 1 cup flour (I used white whole wheat flour but all-purpose flour is fine)
- 6 eggs
- ¼ cup butter, melted
- dash of salt
- 1 teaspoon vanilla
- 1 teaspoon orange zest (lemon zest would also work)
- Preheat the oven to 400. Coat 24 cups in a standard muffin tin with cooking spray.
- Combine all ingredients in a blender. Blend until completely smooth and combined. Pour the batter evenly into the prepared muffin tin cups. Cups will be a little less than half full.
- Bake in the oven for 13-15 minutes until puffy and golden*. Pancakes will settle into cups when removed from the oven. Fill with your favorite toppings and serve!
* These will puff up in the oven in a manner similar to popovers and then settle when removed from the oven. Don’t be alarmed if you take a peek when they’re baking and they seem over-expanded.
Weight Watchers SmartPoints:
4 per (2 pancake) serving, no toppings included (P+ calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
3 per (2 pancake) serving, no toppings included (P+ calculated using the recipe builder on weightwatchers.com)
112 calories, 7 g carbs, 0 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 1 fiber (from myfitnesspal.com)