📝 About This Recipe
These whimsical, individual-sized German pancakes are the ultimate 'Breakfast for Dinner' treat that will enchant kids and adults alike. As they bake, the batter climbs the sides of the muffin tin, creating dramatic, golden-brown craters perfect for holding pools of syrup or fresh fruit. Light, airy, and infused with aromatic vanilla and nutmeg, these mini delights offer a magical culinary performance right through the oven door.
🥗 Ingredients
The Batter Base
- 3 Large eggs (at room temperature)
- 3/4 cup Whole milk (slightly warmed or room temperature)
- 3/4 cup All-purpose flour (sifted for extra lightness)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
For the Pan
- 3 tablespoons Unsalted butter (cut into 12 small cubes)
Toppings and Garnish
- 2 tablespoons Powdered sugar (for dusting)
- 1 cup Fresh berries (strawberries, blueberries, or raspberries)
- 1/4 cup Maple syrup (warmed)
- 1 Lemon wedges (for a bright, classic finish)
👨🍳 Instructions
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1
Place a standard 12-cup muffin tin into the oven and preheat to 425°F (220°C). Heating the pan is the secret to getting that signature 'puff'.
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2
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, salt, and nutmeg.
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3
Pulse the blender for 20-30 seconds until the mixture is completely smooth and slightly frothy on top. Ensure no flour clumps remain at the bottom.
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4
Let the batter rest in the blender for about 5-10 minutes. This allows the flour to hydrate and results in a more tender texture.
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5
Carefully remove the hot muffin tin from the oven using sturdy oven mitts and place it on a heat-safe surface.
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6
Quickly drop one small cube of butter into each of the 12 muffin cups. The butter should melt and sizzle immediately.
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7
Once the butter is melted and bubbling (but not burnt), give the batter one quick pulse in the blender to re-incorporate the air.
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8
Divide the batter evenly among the 12 muffin cups, filling each about 1/2 to 2/3 full. Work quickly to keep the pan hot.
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9
Immediately return the tin to the center rack of the oven and close the door quickly.
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10
Bake for 12-15 minutes, or until the pancakes have risen high above the rim of the tin and are a deep golden brown.
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11
Do not open the oven door during the first 10 minutes of baking, as the cool air can cause the delicate structures to collapse.
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12
Remove from the oven. The pancakes will begin to deflate slightly as they cool; this is normal and creates the perfect 'cup' for toppings.
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13
Gently lift the mini Dutch babies out of the tin using a butter knife or small spatula.
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14
Dust generously with powdered sugar while still warm and serve immediately with your choice of toppings.
💡 Chef's Tips
Ensure your eggs and milk are at room temperature to achieve the maximum rise. Avoid over-mixing the batter; a blender is best, but a vigorous hand-whisking works if you sift the flour first. If you don't have a muffin tin, you can use two 6-inch cast iron skillets with the same recipe. For a savory twist, omit the sugar and nutmeg and add 1/4 cup of grated parmesan and fresh chives to the batter. Never peek! Opening the oven door too early is the number one reason Dutch babies fail to puff.
🍽️ Serving Suggestions
Serve with a side of crispy bacon or breakfast sausage to balance the sweetness. Pair with a glass of cold milk or a sparkling fruit spritzer for a festive feel. Top with a dollop of Greek yogurt and honey for a protein-packed lunch option. Offer a 'topping bar' with chocolate chips, sliced bananas, and peanut butter for a fun kid-friendly experience. A squeeze of fresh lemon juice over the powdered sugar is the traditional and most refreshing way to enjoy them.