Mini Dutch Pancakes
Fluffy, golden mini pancakes that are crisp on the outside and tender inside. Perfect for breakfast or a fun brunch, served with butter and powdered sugar.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons butter
- 2 tablespoons powdered sugar
Instructions
- 1
In a medium bowl, whisk together the 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt.
- 2
In a small bowl, beat the 2 eggs, then whisk in the 1 cup milk until combined.
- 3
Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy, do not overmix.
- 4
Melt 1 tbsp of the butter in a large nonstick skillet over medium heat. Drop the batter by tablespoonfuls to make small pancakes, cooking in batches without crowding.
- 5
Cook until bubbles form on the surface and the bottoms are golden, about 2 minutes. Flip and cook until the other side is golden, about 1 minute more.
- 6
Repeat with the remaining batter, adding the remaining 1 tbsp butter as needed. Serve warm, dusted with the 2 tbsp powdered sugar.
Tools you’ll need
- medium bowl
- small bowl
- whisk
- large nonstick skillet
- spatula
- measuring cups and spoons
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