"sundays are meant for stacks, but I’m over here like, “mini dutch baby pancakes is where it’s at”. Can’t stop with these little bites of pure delight! Seriously, I’ve made waaaay too many lately (I say that like it’s a bad thing...). I’m working on tweaking the original recipe to make these grain free and dairy free, so keep checking back for that!"
Mini Muffin Tin Dutch Baby Pancakes
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup milk
- 2 tablespoons coconut or brown sugar
- 4 tablespoons butter, evenly divided among 12 muffin tins
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon zest
- lemon juice, for topping
- powdered sugar, for topping
Method
Step 1
Preheat oven to 425˚F. Place muffin tin into oven to heat. While the muffin tin heats, prepare the batter.
Step 2
Place all ingredients (leaving out the butter) into a high speed blender, food processor or large mixing bowl. Blend until fully incorporated.
Step 3
Carefully pull the tin out of the oven, place butter into each muffin tin and allow to completely melt. Once the butter has melted, pour batter into each tin, about 1/3 the way up. Place tin back into the oven and bake for 15 minutes. Turn oven off, and leave tin in the oven an additional 5 minutes. You'll notice the pancakes lift and then cave in.
Step 4
Top with lemon juice and dusting of powdered sugar