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Mini Dutch Baby Pancakes Recipe with Maple Cream

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These mini Dutch baby pancakes are golden, puffed-up delights with crisp edges and tender centers, topped with a dreamy maple cream drizzle—perfect for brunch or dessert.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • ½ cup (120ml) whole milk (room temperature)
  • ½ cup (60g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter (melted, plus extra for greasing)
  • ½ cup (120ml) heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 425°F (220°C). Place a muffin tin inside to warm up while you prepare the batter.
  2. Combine eggs, milk, flour, sugar, vanilla extract, and salt in a blender. Blend until smooth, about 20-30 seconds. Alternatively, whisk vigorously in a bowl until no lumps remain.
  3. Carefully remove the hot muffin tin from the oven and generously grease each cup with melted butter.
  4. Divide the batter evenly among the cups, filling each about halfway. Bake for 12-15 minutes or until the pancakes puff up dramatically and turn golden brown.
  5. While the pancakes bake, heat the heavy cream, maple syrup, and vanilla extract in a small saucepan over low heat. Whisk until smooth and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
  6. Remove pancakes from the oven and let cool for 2-3 minutes. Drizzle with maple cream and serve immediately.

Notes

Use room temperature eggs and milk for better puffing. Avoid opening the oven door during baking to prevent deflation. Customize the maple cream with cinnamon or bourbon for a unique twist.

Nutrition

Keywords: Dutch baby pancakes, mini pancakes, maple cream, brunch recipe, easy breakfast

Find it online: https://realityeats.com/mini-dutch-baby-pancakes-recipe-with-maple-cream/