These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! Serve with an optional warm blueberry sauce or the topping of your choice.

mini dutch babies in muffin tin with blueberry sauce

Why you’ll love these mini Dutch babies!

These little Dutch baby pancakes are perfectly puffy , warm and custardy, mini-sized breakfast, brunch or “breakfast for dinner” treats. Enjoy them simply with butter and maple syrup, with the optional warm Blueberry sauce or the topping of your choice. I’ve included some Variations below, that are perfect for enjoying year round and for special breakfasts or brunches, such as Valentine’s, Easter or Thanksgiving.

You’ll love that these are so much easier to make than making batches of regular pancakes. Since they are all ready at the same time, 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!!).

And yes, they can be made ahead and frozen, too!

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% 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 – regular all purpose flour is all you need here. You don’t want to use self-rising flour. 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.

Video: How to make mini Dutch Pancakes


 

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 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. Don’t use a popover pan, as they are too deep for these.

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. Dutch baby pancakes have a bit of a mind of their own and will bake up in all kinds of weird and wonderful shapes. It does make a nice little pocket to tuck sauces into though.

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 perfect option for a special Spring or Easter brunch!
  5. For the Fall and Winter, try sauteeing some apple or banana with brown sugar and butter and spooning on top of warm pancakes.
  6. And of course, these mini Dutch pancakes are also lovely enjoyed simply, with just butter and maple syrup!

Making ahead, storing and freezing

These mini Dutch babies can be made ahead and reheated. To reheat, place frozen or refrigerated dutch babies on a baking sheet and placed a piece of aluminum foil loosely over-top. Placed in a 350F. oven until warmed through, about 10-15 minutes.

Store left-overs in an airtight container or storage bag in the refrigerator for 2-3 days.

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

You can re-heat the blueberry sauce in the microwave or a small saucepan.

mini dutch babies in muffin tin with blueberry sauce

mini dutch babies in muffin tin with blueberry sauce

Get the Recipe: Mini Dutch Baby Pancakes with Warm Blueberry Sauce

These mini dutch baby pancakes are delicious and easier than making regular pancakes! Served with a warm blueberry sauce.
5 stars from 19 ratings
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 12 pancakes

Ingredients

Warm Blueberry Sauce (optional):

  • 3 Tablespoons (39 g) white sugar
  • 1 teaspoon cornstarch
  • 3 Tablespoons (45 ml) water
  • 1 cup (230 ml) fresh or frozen blueberries
  • 1 teaspon lemon juice, optional

Pancake Batter:

  • 4 large (large) eggs
  • 3/4 cup (170 ml) milk
  • 3/4 cup (90 g) all-purpose flour
  • 1 Tablespoon (13 g) sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt, or 1/8 tsp. fine salt
  • 2 Tablespoons (28 g) butter, melted and cooled to just warm

For the pan:

  • 2 Tablespoon butter, melted

For garnish:

  • Icing/confectioner's sugar, for garnish

Instructions
 

  • Place a 12-cup or two 6-cup muffin pan in the oven and preheat oven to 425° (with muffin tins in oven).
  • Tip! You will need 4 Tbsp of melted butter total - 2 Tbsp. for the batter and 2 Tbsp for the pan. Melt it all at the start, measure out the 2 Tbsp for the batter and set to cool, then reserve the remainder to grease the pan. Just be careful you only put 2 Tbsp of it into the batter!
  • Meanwhile, make the pancake batter. Melt the 2 Tbsp. butter and set aside to cool to just warm. Add the eggs, milk, flour, sugar, vanilla and salt and blend to combine. Add the cooled butter and mix in until frothy. *Make sure your butter isn't hot when adding to the blender, or it will cook the eggs! Leave the batter in the blender while you start the blueberry sauce. *You can also use a food processor or an immersion blender in a large bowl here, if you don't have a blender.
  • 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 2 Tbsp. 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 brown colour. Meanwhile, turn the heat on under blueberry sauce to re-heat.
  • When cooked, remove the Dutch babies from the oven (pancakes will quickly deflate). Remove pancakes to serving plates right after taking 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, as they can become soggy from the trapped steam. If not enjoying right away or you have more than you will eat right away, remove them to a wire rack to cool.
  • Store left-over 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 re-heat, simply place frozen (or refrigerated) 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.

Video

Notes

Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips on making this recipe, as well as substitution suggestions. I've also included a bunch of topping variations to try, as well!
Cuisine: American
Course: Breakfast
Calories: 113kcal, Carbohydrates: 12g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 110mg, Potassium: 60mg, Sugar: 6g, Vitamin A: 235IU, Vitamin C: 1.3mg, Calcium: 28mg, Iron: 0.6mg
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