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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What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.
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.
While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.
There was little resemblance to the tall stacks of fluffy flapjacks that I grew up with in the U.S. Instead, Dutch pancakes are thin and dense. Usually made to be as big or larger than the plate itself.
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.
This texture is a result of a thinner, more liquid batter that's poured into a hot skillet and baked in a high-temperature oven. The result? A puffy, golden delight that's a visual and textural delight. Flavour-wise, Dutch babies offer a more eggy and buttery taste compared to pancakes.
One such food argument that has crept up in the past has been between a Dutch baby and Yorkshire pudding. 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.
A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.
In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.
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.
The first is that since oil is used to season the cast iron skillet and create a nonstick surface, soap would effectively wash away the cure that you worked so hard to build. The second reason that this myth persists is that soap isn't the most efficient cleaner of cast iron.
When it comes to new and used skillets — a little soap and water is a good thing. This first wash removes factory residue or rust bits. Make sure you rinse and dry the pan well after this first washing. You'll likely only need to wash your skillet with soap once or twice a year if you take good care of it.
How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.
Using milk instead of water when you're utilizing it as a mix-in creates a fluffier texture in the end, much like it does when the same is done to scrambled eggs. Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor.
A pancake, just a typical Dutch dish. But it's also something you can call someone. An Ajax-fan (Ajax is the biggest football club in the Netherlands) made this one nationally popular in the 2000's when he called one of the most famous Dutch players, Marco van Basten, a pannenkoek.
They are the ultimate dish for a weekend breakfast, when Dutchies use their spare time to cook and enjoy some fresh pancakes with the family. You might have heard of French crêpes and American pancakes, but the Dutch pannenkoeken actually originated from China and Nepal.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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