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Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

I’m not sure what I miss more, travel, or alone time. Both of these have been scarce this year, and I miss both fiercely. This is what I miss: airplanes. Being on a plane, headphones in, looking out the window from somewhere in the middle of coach. I think I might be the only person in the world that actually misses the airplane and airport portion of travel. Don’t hate me, I love it. I love the energy, the people watching, the fury of it all. 

And I see people traveling, the social distance and masks version, and I’m jealous. I’m a little too skittish is take it on and actually enjoy it. Sure, I’ve road tripped and vacayed close to home, but it’s not the same. I want a non-pandemic-no-masks-no-deadly-virus plane flight to anywhere. 

In the meantime, I’m baking. A lot. SO much in fact, that I bought a treadmill to compensate. This is an actual fact. If you need me, I’ll be eating things with Nutella whipped cream at 5 miles per hour in my garage. 

Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

5 from 1 vote
Servings 12 mini pancakes


For the Dutch Babies:

  • ¾ cup (95g) all-purpose flour
  • ¾ cup (170g) beer pale ale, pale lager, wheat beer
  • 3 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter cut into cubes
  • Fresh berries optional

For the whipped cream:

  • 1 cup (226g) heavy cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons Nutella room temperature or slightly warmed


  • Add the flour, beer, eggs, vanilla, sugar, and salt to a blender, blend until well combined.
  • Add a muffin tin to the oven and preheat to 425° allowing the batter to rest while the oven preheats.
  • In the last 3 minutes of preheating, add the butter cubes to the muffin tin. If the butter is in the oven too long the butter may burn.
  • Once the muffin tins are heated and the butter is melted, add the batter evenly between the 12 muffin wells.
  • Close the oven and allow to cook until puffed and golden brown, about 14-16 minutes.
  • Add all the whipped cream ingredients to a large bowl or a stand mixer. Beat on high until soft peaks form.
  • Serve the pancakes topped with whipped cream and berries.

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Sabrina October 22, 2020 um 7:50 pm

5 stars
love this, or these, will make my weekend, perfect serving sizes too since all of my dutch babys are pumpkins sizes, best is the creative use of beer, well done and thank you


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