We love our classic skillet Dutch baby recipe, but we love these shareable mini versions, topped with fresh fruit and jam.
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00:00What's up everybody, it's Brooke in the Delish Kitchen studios, making the cutest
00:05little brunch item you ever did see, mini dutch baby pancakes.
00:09We absolutely love a dutch baby, but almost everything is better in miniature, and these
00:14little custardy pancakes are no different.
00:17They can be a little temperamental, but it's okay, I've got some tips and tricks to guarantee
00:22your success.
00:24Let's get into it.
00:25If you've never had a dutch baby pancake before, now is the time to start.
00:29They're one of my favorite breakfast bites, and they're super simple to pull together.
00:32To make a dutch baby, you start with what's essentially a thin pancake batter, then you
00:36pour it into a greased, hot pan, and in the oven you watch it puff up really big and dramatic,
00:42then when it comes out, it deflates, making the perfect surface for fresh berries, powdered
00:46sugar, jam, whatever filling your heart desires.
00:50Before you start your dutch baby batter comes the most important step of this entire recipe,
00:54and that's putting the muffin tin in the oven to preheat.
00:58Just like when you're making a regular sized dutch baby and you put your cast iron skillet
01:02in the oven, the muffin tin needs to go in the oven as well.
01:05It has to get really, really hot so that when the batter hits the pan, it wants to start
01:10expanding immediately.
01:13That way, we'll get those big, puffy tops that you know from a dutch baby.
01:16Sure, they'll deflate, but come on, we need that drama moment.
01:20You're gonna drizzle the muffin tin cups with a tablespoon of oil, and then use a paper
01:25towel just to gently work the oil around each muffin tin cup so that they're completely
01:30coated.
01:31Then you're gonna stick the muffin tin in the oven and let that preheat while we work
01:35on the batter.
01:36Your oven should be set to 375 degrees.
01:39When you're making a batter, and that really goes for any batter, cake batter, pancake
01:42batter, you wanna make sure all of your ingredients are room temperature.
01:47Having ingredients that are all the same temperature will help the batter homogenize and be a lot
01:51smoother and a lot more even.
01:53If you don't have time to get your refrigerator-cold eggs to room temperature, drop them in a little
01:58cup of warm water for about 10 minutes, and that should crank the heat up on the eggs.
02:02Same goes for the milk.
02:03If that's ice cold and right out of the refrigerator, put it in the microwave for a couple of seconds
02:07until it's lukewarm.
02:09The ingredients for this dutch baby batter are super simple, and they all come together
02:12in our trusty blender.
02:14The reason we're using a blender is because this recipe does not have any chemical leavening
02:18in it.
02:19No baking powder, no baking soda, no yeast, nothing that's gonna have that ingredient
02:23that makes the pancake rise on its own.
02:26Instead, we're going to use mechanical leavening.
02:29For mechanical leavening to work, we need to incorporate a lot of air into the batter
02:33so that when it gets into the oven, it puffs up.
02:36Into the blender, we're gonna add four room temperature large eggs, some flour, a little
02:42bit of whole milk, some granulated sugar, salt, and a little bit of vanilla bean paste.
02:49We're gonna blend that until it's super duper smooth, and then we're gonna let our batter
02:53rest for about five minutes.
02:54After the batter's rested, we're gonna pour the batter into our hot, oiled muffin tin
02:59and let those bake.
03:00The pancakes should take about 20 to 25 minutes in the oven.
03:04For visual cues, the pancakes will be done when you start to see them brown around the
03:08edges, and they look super puffy, tall, and dramatic.
03:12These are so freaking adorable!
03:14I can't get over it.
03:15They're so small and so perfect, and some of them have these amazing picture-perfect holes
03:20that are just the best for putting toppings into.
03:23This is making me want a mimosa, but I gotta focus on the task at hand, so let's go ahead
03:28and give these little babies a try.
03:30Oh my god, which one do I want to eat?
03:32I can't decide.
03:33They're so cute!
03:39Mmm!
03:40Mmm!
03:41I love that these are bite-sized.
03:43I love that I don't need a knife and a fork to eat these.
03:46I could just pick it up and eat it in one or two bites, probably two if I'm not being
03:51super greedy.
03:52They're so incredibly, like, dense, but not in a bad way.
03:56They're like a nice custardy dense, and then they're not super sweet.
04:00Like the batter itself isn't cloyingly sweet, so it's the perfect vehicle for all these
04:04sweeter toppings, like this jam, these berries that happen to be incredibly delicious, and
04:09a little bit of powdered sugar, and honestly, that's all you need.
04:12And you saw how easy these are.
04:13They take maybe, like, five minutes to put together, and then they're completely hands-off
04:17in the oven, and you will impress everybody that you invite over for brunch, I promise.
04:22If you're looking for more amazing breakfast recipes just like this one, keep it right
04:26here at Delish.com.
04:34Thanks for watching.
04:35I'll see you next time.
04:36Bye.