Mini Chocolate Dutch Baby Pancakes
Delightful mini pancakes combining the rich flavor of chocolate with a fluffy, airy texture, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Pancake Base
- 2 Tbsp neutral oil for greasing the muffin tin
- 3 large eggs at room temperature for fluffiness
- 1/2 cup whole milk rich and creamy
- 6 Tbsp all-purpose flour provides structure
- 1/4 cup granulated sugar for sweetness
- 1/4 cup unsweetened cocoa powder for chocolate flavor
- 1/2 tsp kosher salt enhances flavors
- 1/2 tsp pure vanilla extract adds aromatic warmth
Toppings
- Confectioners’ sugar for dusting
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with neutral oil.
- In a blender, combine eggs, whole milk, all-purpose flour, granulated sugar, unsweetened cocoa powder, kosher salt, and vanilla extract. Blend until smooth.
- Allow the batter to rest for 5 to 10 minutes.
Baking
- Fill each muffin tin well about one-third full with the batter.
- Bake for 20 to 22 minutes until pancakes are puffed and edges are slightly darker.
- Remove from the oven and let cool for a few minutes before transferring to a serving platter.
- Dust with confectioners' sugar, top with whipped cream, and add fresh raspberries.
Notes
For fluffier pancakes, ensure eggs are at room temperature and avoid overfilling the muffin tin. These pancakes can also be made gluten-free with a gluten-free flour blend.