Description
These Mini Dutch Baby Pancakes are fluffy, light, and quick to make with simple wholesome ingredients. Perfect for individual servings, they bake up beautifully in under 30 minutes and can be customized with a variety of delicious toppings, making them a fun and nutritious breakfast choice for everyone.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon natural gelling agent
Wet Ingredients
- 2 large eggs
- 3/4 cup plant-based milk
- 1 teaspoon vanilla extract (natural)
- 1 tablespoon maple syrup (natural)
- 2 tablespoons plant-based butter, melted (plus extra for greasing)
Optional Toppings and Variations
- Fresh berries (e.g. blueberries, strawberries)
- Cinnamon, nutmeg, or cardamom
- Cocoa powder or plant-based chocolate chips
- Lemon or orange zest
- Toasted nuts
- Powdered sugar
- Plant-based yogurt
- Plant-based whipped cream
- Maple syrup (natural)
Instructions
- Prepare Your Batter: Whisk together the flour, eggs, plant-based milk, vanilla extract (natural), maple syrup (natural), salt, and natural gelling agent in a medium bowl until smooth and free of lumps. The batter should be fluid but thick enough to coat the back of a spoon.
- Heat Your Pan: Preheat your oven to 425°F (220°C). Melt a bit of plant-based butter in your mini skillet or muffin tin and place it in the oven to heat thoroughly. This step ensures the pancakes puff up beautifully.
- Pour Batter and Bake: Remove the hot pan from the oven and pour batter into each cup, filling about two-thirds full. Bake for 12-15 minutes until the mini pancakes have puffed up remarkably and developed a golden brown edge.
- Remove and Cool Slightly: Carefully take the pancakes out of the oven and let them rest for a couple of minutes. They will deflate slightly but remain fluffy and tender.
- Add Your Favorite Toppings: Serve with toppings such as fresh fruits, a dusting of powdered sugar, a drizzle of maple syrup (natural), or a spoonful of plant-based yogurt for an extra special touch.
Notes
- Use eggs and plant-based milk at room temperature for a smoother batter.
- Ensure pans are hot before adding batter to maximize the puff.
- Mix the batter just until combined to avoid tough pancakes.
- Follow recommended amounts of natural gelling agent to keep texture light and stable.
- Serve pancakes immediately for the best fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pancake
- Calories: 90
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini Dutch Baby Pancakes, fluffy pancakes, quick breakfast, plant-based, wholesome ingredients
