Mini Dutch Baby Pancakes

1 tbsp. vegetable oil

4 large eggs, room temperature

⅔ c. (80 g.) all-purpose flour

½ c. whole milk, room temperature

¼ c. (50 g.) granulated sugar

½ tsp. kosher salt

¼ tsp. vanilla bean paste or pure vanilla extract

Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving

Place a rack in upper third of oven; preheat to 375°. Grease a standard 12-cup muffin tin with oil and place in oven to preheat.
In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes.
Carefully remove preheated tin from oven. Divide batter among muffin cups.
Bake mini pancakes until puffed up and golden brown around the edges, 20 to 25 minutes.
Transfer pancakes to a platter. Top with berries, dollop with jam, and sprinkle with confectioners’ sugar.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m