Just Like The Classic, But Minified

Mini Dutch Babies

Treat yourself to a delicious and fluffy mini dutch baby. These mini pancake puffs are oven-baked and served with your favorite toppings for a perfect brunch or breakfast treat.
1/2 cup Krusteaz Buttermilk Pancake Mix
1 cup Milk
4 Eggs
2 tbsp Sugar
1/2 tsp Vanilla Extract
6 tbsp Butter, Cut Into 12 Pieces
1 cup Lemon Curd
Toppings: Powdered Sugar, Maraschino Cherries, Mint

Place a standard 12-muffin pan on a rack in the middle of the oven and heat the oven to 425°F.


Place pancake mix, water, eggs, sugar, and vanilla extract in a blender/food processor fitted with the blade attachment. Blend for 1 minute — batter will be very runny. Let batter rest for 10 minutes.


Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 3-4 tablespoons per well.


Bake until Dutch babies are puffed and lightly golden brown, about 15 minutes. Let cool for 1 minute before serving.


Spoon 1-2 tablespoons lemon curd into well of each Dutch baby; sprinkle with powdered sugar and garnish with cherry and mint leaf.

The muffin tin needs to be hot so you get crispy edges.


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