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Mini Dutch Baby Pancakes

Mini Dutch baby pancakes are baked in hot mini cast-iron pans for a dramatically puffed, golden-lacey edge and a custardy center. This 5-minute batter method yields popover-like height that collapses quickly, so serve right out of the oven.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

2 eggs
  • 2 eggs
1/2 cup milk
  • 0.5 cup milk
1/2 cup all-purpose flour
  • 0.5 cup all-purpose flour
2 tbsp butter
  • 2 tbsp butter
1 tsp vanilla
  • 1 tsp vanilla
pinch of salt
  • 0.25 tsp salt
powdered sugar for dusting
  • 2 tbsp powdered sugar
fresh berries and jam for serving
  • 0.75 cup fresh berries
  • 2 tbsp jam

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep pans
  1. Preheat oven to 425F and place mini cast-iron pans inside to heat through.
  2. Blend eggs, milk, all-purpose flour, vanilla, and salt until smooth.
Assemble and bake
  1. Carefully remove hot pans and add about 1/2 tsp butter to each, then swirl to coat the surfaces.
  2. Pour batter in quickly, filling each pan, and return immediately to the oven.
  3. Bake 12-15 minutes at 425F until dramatically puffed and golden around the edges with visible golden lacey rims.
Serve
  1. Serve immediately with powdered sugar, fresh berries, and jam for dipping or topping.

Notes

Key pro tip: keep the pans fully preheated—hot pan + cold batter is what drives the dramatic puff. These are best eaten the same day and don’t reheat well due to fast deflation; refrigerate leftovers up to 1 day, but expect a softer texture. Freezing is not recommended. If you want a lighter option, swap half the milk for low-fat milk and use reduced-sugar jam to keep flavor closer to the original.