These mini Dutch baby pancakes bake up perfectly in a hot muffin pan, so they are easier to make than regular pancakes, and you can serve everyone at once! Serve with warm blueberry sauce or the topping of your choice.

Mini Dutch baby pancakes in a muffin tin with warm blueberry sauce.

These mini Dutch baby pancakes bake in a hot muffin tin, so you can make 12 puffy Dutch babies at once with no standing at the stove flipping batches of pancakes. They are crisp around the edges, soft and custardy in the middle, and naturally form little cups for warm blueberry sauce, maple syrup, fruit, or other favourite toppings.

The batter comes together quickly in a blender, and the baked mini Dutch babies can be made ahead, frozen, and reheated for an easy breakfast, brunch, or breakfast-for-dinner.

Love Dutch baby pancakes? Browse all my Dutch Baby Recipes for more variations.

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Ingredients and substitutions

A few notes about the key ingredients …

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, if you prefer.

Lemon juice – No worries if you don’t have a lemon handy. Simply omit.

Milk – A fuller-fat milk, such as 2–3.5% milk, produces a richer-tasting Dutch baby. I have not tested non-dairy milk in this recipe.

All-purpose flour – Use regular all-purpose flour (not use self-rising flour). I have not tested gluten-free flour in this recipe.

How to make mini Dutch baby pancakes with blueberry sauce: step-by-step

This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.

Two small bowls of melted butter.
1

Step 1: Melt the butter needed for the batter and the pan. Set aside to cool.

Dutch baby batter ingredients in a large measuring cup with an immersion blender.
2

Step 2: Add the Dutch baby batter ingredients to a large measuring cup or bowl and blend with an immersion blender (or use a regular blender).

Adding the cooled melted butter to the mini Dutch baby batter.
3

Step 3: Add the cooled melted butter and mix in well.

Finished mini Dutch baby pancake batter in a measuring cup.
4

Step 4: Set aside the batter to rest while you make the blueberry sauce.

Ingredients for the blueberry sauce in a small saucepan.
5

Step 5: Add the ingredients for the blueberry sauce to a small saucepan.

Finished blueberry sauce in the saucepan.
6

Step 6: Cook the blueberry sauce until thickened. Set aside.

Brushing melted butter into the muffin cups.
7

Step 7: Brush the hot muffin tin with melted butter.

Pouring the mini Dutch baby batter into the buttered muffin cups.
8

Step 8: Add the Dutch baby batter to the muffin cups.

Muffin cups filled with batter before baking.
9

Step 9: Fill all 12 cups about 1/2-2/3 full.

Mini Dutch baby pancakes baking in the oven.
10

Step 10: Bake immediately. The Mini Dutch babies will puff up a lot while baking.

Mini Dutch baby pancakes in the muffin tin after baking.
11

Step 11: Remove from the oven. The Dutch babies will immediately deflate. That’s normal!

Mini Dutch baby pancakes in the muffin tin, with one filled with blueberry sauce.
12

Step 12: Serve warm with a spoonful of blueberry sauce and dusted with icing sugar.

How to make mini Dutch baby pancakes with blueberry sauce: video

Tips for perfect mini Dutch baby pancakes

  • Use a metal or cast-iron muffin tin, not silicone, and preheat it in the oven. A hot pan gives the batter its best initial lift; silicone muffin pans are not recommended.
  • Blend the batter until smooth and bubbly. Let it stand while you make the blueberry sauce, then briefly re-blend just before filling the hot cups.
  • Work quickly once the tin is out of the oven. Butter the cups, fill them, and return the pan to the oven immediately.
  • Do not open the oven door while they bake. The pancakes need uninterrupted heat to rise well.
  • Expect them to deflate after baking. This is normal and creates the small centre pocket for fruit or sauce.
  • Lift them from the muffin tin promptly. Leaving them in the hot cups traps steam and can make them soggy.

FAQ

What is a Dutch baby pancake and is it really Dutch?

A Dutch baby is not quite a pancake and not quite a popover. It’s somewhere in between, being richer than a popover and lighter than a pancake. And no, they aren’t Dutch. Dutch Babies are just another name for German Pancakes. It’s thought that the name may have come from the word “Deutsche” meaning German, that become “Dutch” somewhere along the way.

What kind of a pan do I need to make 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. Don’t use a popover pan, as they are too deep for these.

Can I make these gluten-free, dairy-free, or vegan?

I have not tested all of these variations myself. Readers have reported good results with gluten-free flour, dairy-free milk, vegan butter, and sugar substitutes, but results may vary. For the most dependable rise and texture, use the ingredients listed in the recipe.

Why did my Dutch babies deflate?

They are supposed to deflate shortly after they leave the oven. The steam that creates their dramatic rise escapes as they cool, leaving a tender centre that is ideal for holding blueberry sauce or other toppings.

Mini Dutch baby topping ideas

  1. I’ve included a recipe for an optional warm blueberry sauce in the Recipe Card. I sometimes stir some maple syrup in with the warm blueberry sauce, too.
  2. You could also make a strawberry or raspberry sauce instead, simply by substituting different fruit into that base recipe. You may want to reduce the sugar just a tad for the sweeter berries.
  3. Spoon fresh fruit on them! Think fresh strawberries with a dollop of whipped cream, or maybe Nutella™!
  4. Try spooning a little lemon curd onto them, maybe with some fruit, too. This would be a perfect option for a special Spring or Easter brunch!
  5. For the Fall and Winter, try sautéeing some apple or banana with brown sugar and butter and spooning on top of warm pancakes. For an apple version, try my Individual Apple Dutch Baby Pancakes.
  6. And of course, these mini Dutch baby pancakes are also lovely enjoyed simply, with just butter and maple syrup!
  7. For a citrus variation, try these Mini Lemon Dutch Baby Pancakes.
Mini Dutch baby pancake topped with warm blueberry sauce and icing sugar garnish.

Making ahead, storing, reheating and freezing

These mini Dutch babies can be made ahead and reheated. Cool completely, then refrigerate leftovers in an airtight container for 2–3 days or freeze for up to 2 months.

To reheat refrigerated or frozen mini Dutch babies, place them on a baking sheet, loosely cover with foil, and warm in a 350°F oven for 8–12 minutes, or until heated through. Rewarm the blueberry sauce separately in a small saucepan or microwave.

Freeze these Dutch babies in an airtight container or freezer bag up to 2 months.

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mini Dutch babies in muffin tin with blueberry sauce

Get the Recipe: Mini Dutch Baby Pancakes

These mini Dutch baby pancakes are easy, delicious and a great alternative to regular pancakes! Make-ahead and freezer-friendly, too. Served with a warm blueberry sauce.
5 stars from 30 ratings
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 pancakes

Ingredients

Pancake Batter:

  • 4 large eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1 Tablespoon white granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt, or 1/8 tsp. fine salt
  • 2 Tablespoons butter, melted and cooled to just warm

Warm Blueberry Sauce:

  • 4 1/2 Tablespoons white granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 4 1/2 Tablespoons water
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 teaspoons lemon juice, optional

For the pan:

  • 2 Tablespoons butter, melted

For garnish:

  • Icing/confectioners' sugar, for garnish

Instructions
 

  • Place a 12-cup (or two 6-cup) muffin pan(s) into a cold oven. Turn the oven on to 425F (regular bake setting/not convection or fan-assisted). Allow the oven to preheat with the muffin pan in the oven to get hot.
  • Make the Dutch baby pancake batter: Melt the 2 Tablespoons butter (melted and cooled to just warm) and set aside to cool to just warm. Add 4 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 1 Tablespoon white granulated sugar, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt (or 1/8 tsp. fine salt) to a blender (or a bowl or large measuring cup with an immersion blender or a food processor) and blend until smooth and bubbly. Add the cooled 2 Tablespoons butter (melted and cooled to just warm) and mix in. *Make sure your butter isn't hot when adding to the blender, or it will cook the eggs! Leave the batter in the blender or bowl while you make the blueberry sauce.
  • Make the blueberry sauce: In a small saucepan, combine 4 1/2 Tablespoons white granulated sugar, 1 1/2 teaspoons cornstarch, 4 1/2 Tablespoons water, 1 1/2 cups fresh or frozen blueberries and 1 1/2 teaspoons lemon juice (optional). Place on the stovetop over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until the sauce thickens and coats the back of a spoon, about 3-5 minutes. Turn heat off and leave on the stove.
  • When the oven has preheated, melt the remaining 2 Tablespoons butter (melted). Remove the hot muffin tin from the oven and quickly brush the bottoms and sides of muffin cups with melted butter. Turn the blender on for a few seconds to re-mix the batter, then quickly pour into the hot muffin cups, dividing equally between 12 cups and filling about 1/2-2/3 full.
    • Don't open the oven door while the Dutch babies are baking or they may deflate!
  • Place in the oven and bake for 15-18 minutes, or until puffy and deep golden brown in colour. Meanwhile, turn the heat back on under the blueberry sauce to re-warm, if needed.
  • When the Dutch babies are cooked, remove from the oven. The pancakes will quickly deflate. Remove the pancakes to serving plates right after taking them from the oven and spoon warm blueberry sauce over. Garnish with powdered sugar.
    • Don't let the Dutch babies sit in the muffin cups too long after they come out of the oven, as they can become soggy from the trapped steam. If not enjoying them right away, or you have more than you will eat right away, remove them to a wire rack to cool.
  • Store leftover Dutch babies in an airtight container in the refrigerator for 2-3 days. These mini Dutch baby pancakes freeze well, as does the blueberry sauce. To reheat, simply place frozen (or refrigerated) Dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place in a preheated 350F oven until warmed through, 8-12 minutes. The sauce can be reheated in a microwave or a small saucepan.

Notes

Updated August 2026: The pancake recipe is unchanged; I increased the blueberry sauce by half for more generous serving.
Tips!
For the best rise, preheat a metal muffin tin, fill and bake it quickly, and keep the oven door closed while the pancakes bake. The Dutch babies will deflate after baking—this is normal and creates a perfect pocket for sauce and toppings.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, as well as substitution suggestions. I’ve also included a great list of different topping variations to try, as well! You’ll also find step-by-step photos that you might find helpful.

Watch how to make it

Cuisine: American, Canadian
Course: Breakfast, Brunch
Download PDF
Serving: 1serving, Calories: 126kcal, Carbohydrates: 15g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 109mg, Potassium: 71mg, Fiber: 1g, Sugar: 8g, Vitamin A: 246IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 1mg
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