These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! Served with a warm blueberry sauce, they are a special and easy breakfast treat.
I have been wanting to make mini Dutch pancakes ever since I made my first Dutch baby. It was just one of those ideas that was always in the back of my mind to do someday. Well "someday" has arrived and I am so in love with these little beauties. Puffy and custardy, mini size and swimming in a warm blueberry sauce, they are pretty much perfection.
I think these Dutch pancakes are way easier than making regular pancakes. For one thing, they are all ready at the same time, so no making batches and keeping them warm so everyone can eat at one time. And they take no more (or maybe less) time to make than regular pancakes (and that includes making the blueberry sauce!!).
Here are the simple ingredients you will need ...
Blueberries - you can start with either fresh or frozen blueberries for the blueberry sauce. You could also adapt this same recipe to make a strawberry or raspberry sauce, instead.
Lemon Juice - no worries if you don't have a lemon handy. Simply omit.
Milk - a fuller-fat milk, such as 2-3.5% b.f., will provide a richer tasting Dutch baby. I haven't tested these with non-dairy milks, though I suspect they would work.
All purpose flour - again, I haven't tested these with gluten free flour, but I suspect a cup-for-cup GF flour may work here. In the UK, this is Plain flour, not self-raising flour.
You will also need - butter, white sugar, cornstarch, water, eggs (4), vanilla and salt.
What kind of pan can I use to bake mini Dutch Baby pancakes?
As Dutch Baby pancakes need a hot pan to rise properly, any metal muffin tin (or cast-iron muffin tin) will work fine. Silicone muffin tins are not recommended.
Can I made these gluten-free/dairy-free/vegan/sugar-free?
Readers have advised that they have had pretty good success using gluten-free flour, sugar substitutes, dairy-free milk and vegan butter, so definitely, give it a try :)
Did I do something wrong? Why did my Dutch babies deflate? No, you didn't do anything wrong. That's what Dutch baby pancakes do. They will deflate quite quickly once out of the oven and steam escapes.
- Yes, the Dutch Babies will deflate as they cool. That's just what they do :) It does make a nice little pocket to tuck sauces into though.
- As noted above, you could also make a strawberry or raspberry sauce to go with these pancakes. I might reduce the sugar a tad for those berries, as they are sweeter to start with. You could also just spoon fresh fruit on them (think fresh strawberries with a dollop of whipped cream! :)
- These freeze and re-heated beautifully! I place frozen dutch babies on a baking sheet and placed a piece of aluminum foil loosely over-top. Placed in a 350 F. oven until warmed through, about 10-15 minutes. I re-heated the blueberry sauce in the microwave, but a small saucepan would work as well.
Mini Dutch Baby Pancakes with Warm Blueberry Sauce
- 3 Tbsp white sugar
- 1 tsp cornstarch
- 3 Tbsp water
- 1 cup fresh or frozen blueberries
- 1 tsp lemon juice, optional
- 2 Tbsp butter, melted and slightly cooled
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp vanilla
- 1/4 tsp kosher salt, or 1/8 tsp. fine salt
- 2 Tbsp butter, melted, for pan
- Icing/confectioner's sugar, for garnish
For the pan:
- 2 Tbsp butter, melted
- Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).
- Meanwhile, combine pancake ingredients in a blender and mix well, until frothy. Leave in blender while you start the blueberry sauce.
- In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.
- When oven is pre-heated, melt the second 2Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
- Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour. Remove from oven (pancakes will quickly deflate). Turn heat on under blueberry sauce to re-heat. Once warm, remove pancakes to serving plates and spoon warm blueberry sauce over. Garnish with icing sugar.
- These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.