Description

Mini Dutch Baby Pancakes are fluffy, golden, and light plant-based treats perfect for a quick breakfast. Infused with natural vanilla and cinnamon flavors, these mini pancakes puff up beautifully when baked, making a delightful morning option that is easy to customize with your favorite fruits, nuts, or syrups.

Ingredients

Scale

Dry Ingredients

1 cup All-Purpose Flour
1 teaspoon Baking Powder (natural)
1/4 teaspoon Sea Salt
1/2 teaspoon Cinnamon Powder

Wet Ingredients

1 cup Plant-Based Milk
2 tablespoons Pure Maple Syrup (natural)
2 tablespoons Chickpea Flour Egg Replacer (mixed with water as per package instructions)
1 teaspoon Vanilla Extract (natural)
2 tablespoons Melted Coconut Oil

For Greasing

Coconut Oil

Instructions

Prepare the Batter: Combine the flour, baking powder (natural), salt, and cinnamon powder in a large bowl. In a separate bowl, mix the plant-based milk, pure maple syrup (natural), chickpea flour egg replacer, vanilla extract (natural), and melted coconut oil. Slowly whisk the wet ingredients into the dry ingredients until smooth and free of lumps, creating a light and pourable batter.
Heat the Muffin Tin: Preheat your oven to 425°F (220°C). Meanwhile, add a small amount of coconut oil to each cup of a muffin tin and place it in the oven to heat. This step ensures the pancakes start cooking immediately and puff up beautifully once the batter is poured in.
Pour Batter and Bake: Carefully pour the batter into the preheated muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes until the mini Dutch baby pancakes have puffed up and turned golden brown around the edges.
Serve Warm: Remove the muffins from the oven and let them cool slightly in the pan. Gently loosen each pancake before serving warm. Enjoy with your favorite toppings, such as fresh fruit, powdered sugar (natural), or syrup (natural).

Notes

Preheat muffin tin well to maximize puff.
Use room temperature ingredients for even mixing and better rise.
Do not overfill muffin cups to maintain perfect mini sizes.
Serve immediately for best texture and flavor.
Try fresh fruit, plant-based yogurt, or natural syrup as toppings.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 mini pancake
Calories: 90
Sugar: 3g
Sodium: 110mg
Fat: 4.5g
Saturated Fat: 3.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Mini Dutch Baby Pancakes, Plant-Based Pancakes, Gluten-Free Pancakes, Quick Breakfast, Vegan Pancakes