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Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
published Feb 6, 2020
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Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd.
Serves 4 to 6Prep15 minutesCook12 minutes to 15 minutesJump to Recipe
Jump to Recipe
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I’ve had somewhat of an obsession with Dutch baby pancakes for quite some time now. I mix up the classic cast iron-cooked, crispy-edged pancake at least once a week for my family of four, and it gets eaten up so quickly, I often have to make a second.
But for weekends when we have friends visiting for brunch, I skip the skillet in favor of my muffin pan. These mini babies are equally delicious, and so much smarter for serving a crowd. You’ll pour the simple batter into a preheated muffin pan and then stand back as as they puff and crisp in the oven, making light and fluffy custardy cups.
Making Mini Dutch Babies In a Muffin Pan
If you’re familiar with Kitchn’s classic Dutch baby, you know how easy the batter is to make: you give flour, milk, eggs, and sugar a whirl in a food processor or blender, then let it rest while you prepare the pan. For these mini Dutch babies, you’ll preheat a standard 12-well muffin pan instead of a skillet, and when the oven and pan are nice and hot, you’ll add a bit of butter to each cup and pour in the batter. As it bakes, each cup achieves the signature puff and crisped edges of a Dutch baby.
Don’t stress when babies deflate as they cool — this is supposed to happen! In fact, they become the perfect shape for filling with syrup or jam. Or, serve warm with a sprinkle of powdered and a squeeze of lemon.
Though these are best eaten within an hour of baking, you can still enjoy them cold or re-heated. Recently, I’ve take to making a batch of these on the weekend and then reheating a few in a toaster oven throughout the week for quick weekday breakfasts.
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Mini Dutch Baby Pancakes
Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd.
Prep time 15 minutes
Cook time 12 minutes to 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 cup
all-purpose flour
- 1 cup
whole or 2% milk
- 4
large eggs
- 1/4 cup
granulated sugar
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
- 6 tablespoons
unsalted butter
Powdered sugar or jam, for serving
Instructions
Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF.
Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces.
Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted).
Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving.
Recipe Notes
Make ahead: The batter can be made up to 12 hours in advance. Refrigerate and reblend before baking.
Storage: Leftovers can be refrigerated in an airtight container up to 5 days. Reheat in a low oven until warmed through.
Filed in:
Breakfast
dairy
easy
Ingredient
video
french
