Mini Dutch Baby Pancakes
These Mini Dutch Baby Pancakes are easy pancake cups you can fill with your choice of fruit or other toppings!
- 1 cup fat free milk
- 1 cup flour, I used white whole wheat flour but all-purpose flour is fine
- 6 eggs
- ¼ cup butter, melted
- dash of salt
- 1 teaspoon vanilla
- 1 teaspoon orange zest, lemon zest would also work
Preheat the oven to 400. Coat 24 cups in a standard muffin tin with cooking spray.
Combine all ingredients in a blender. Blend until completely smooth and combined. Pour the batter evenly into the prepared muffin tin cups. Cups will be a little less than half full.
Bake in the oven for 13-15 minutes until puffy and golden*. Pancakes will settle into cups when removed from the oven. Fill with your favorite toppings and serve!
* These will puff up in the oven in a manner similar to popovers and then settle when removed from the oven. Don’t be alarmed if you take a peek when they’re baking and they seem over-expanded.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
112 calories, 7 g carbs, 0 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 1 fiber (from myfitnesspal.com)
MyWW SmartPoints per (2 pancake, no toppings) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
3 per (2 pancake) serving, no toppings included (P+ calculated using the recipe builder on weightwatchers.com)
Source: Good Life Eats, though I’ve also seen them on Gimme Some Oven and Real Mom Kitchen