These mini dutch 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.
Why you’ll love these mini Dutch baby pancakes!
These mini Dutch pancakes are perfectly puffy, warm and custardy, mini-sized breakfast, brunch or “breakfast for dinner” treats.
Enjoy these mini Dutch babies simply with butter and maple syrup or with the optional warm Blueberry sauce or the topping of your choice.
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!
Ingredients and Substitutiond
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.
Recipe Video
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
- 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.
- 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.
- Spoon fresh fruit on them! Think fresh strawberries with a dollop of whipped cream (or maybe Nutella™)!
- 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!
- For the Fall and Winter, try sauteeing some apple or banana with brown sugar and butter and spooning on top of warm pancakes.
- 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.
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Get the Recipe: Mini Dutch Pancakes with Warm Blueberry Sauce
Ingredients
Warm Blueberry Sauce (optional):
- 3 Tablespoons white sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 cup fresh or frozen blueberries
- 1 teaspon lemon juice, optional
Pancake Batter:
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tablespoon 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
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.
Notes
More Mini Dutch Pancake Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
These are fantastic. I also made with goat cheese w/dill and lemon (eliminated sugar and vanilla) which worked great. Question: the ‘pockets’ mine created were huge so muffins/pancakes themselves were extremely thin. What is the trick to making these denser?
So glad you enjoyed them, Kathy! Dutch babies are usually quite thin, but if you want them thicker, I’m thinking putting more batter in the cups might achieve what you’re looking for. Thanks!
Thank you!
I am going to the mountains next week and would like to make these
for my family while we are there. Do I need to adjust anything for the altitude change? Thank you!
Hi Tiffany, I have no idea how to approach baking at altitude, but from my very limited understanding, this one should be ok, as it doesn’t use any leavening agents (baking powder or yeast).
They were good with cheese and roast peppers too.
Yummy perfection! You really don’t need to include the freezing information in the recipe. Just eat them all, hot out of the oven with warm blueberry sauce. Mine don’t even get a chance to deflate.
Lol! So glad you’re enjoying them, Terilynn :) Thanks!
Can these be made in mini Dutch ovens?
Hi Amy, I haven’t tried it. I feel like it should work, but you would need a lot of mini Dutch ovens to make them in the really mini form. I feel like you’d need to maybe use the same batter in 6 mini Dutch ovens (depending on the size of the pan, of course).
This is a staple in my kitchen. My whole family loves mini dutch pancakes. I do it with fresh strawberries. My question is why they don’t puff up while baking? I have been making them for at least 3 years or so and the last 3 times my mini pancakes won’t rise up while baking? I tried changing the flour, but its not it. Do you have any recommendations or advice?
Thank you
Hi Inna and so glad you are enjoying them. Has anything else changed the last few times? Different pan? Are you filling the cups more than usual?
The eggs and milk at room temperature could help.
Hey, can these be made the night before/sit overnight?
Hi Lanci, are you asking about baking them the night before or just mixing the batter the night before?
I literally just made this recipe this morning. It’s absolutely delicious. I added a teaspoon of cinnamon, and maple syrup in the blender with my mixture and it was so good. The blueberry sauce makes the world of difference added to the Dutch Baby. Thanks for this recipe.
So glad you enjoyed them, Kyla :) Thanks so much!
Delicious and easy!! Added some raspberries with the blueberries and tasted delicious!
Sounds lovely, Elizabeth :) So glad you enjoyed them!
Delicious! I made them gluten and dairy free using Bob’s Red Mill 1:1 baking flour, Miyoko vegan butter and cashew milk. Slightly denser, but not gritty.
So glad to hear, Andrea and happy you enjoyed them :) Thanks!
Tasty and delish! Added all the ingredients to a ninja blender and gave it a good swirl. It was perfect after 16 minutes in the oven. The only bad part is watching how quickly they deflate! But I couldn’t stop “taste testing” them. After finally prying myself away from these tasty little treats, my husband and son only had four left—to share between them. Yes, I ate 8 of them! They were perfect w a hefty squeeze of lemon and powdered sugar. Will definitely make more….tomorrow. Happy eating! Thanks for the recipe. Will happily test try other recipes.
So glad you enjoyed them, Bella :) Thanks so much!
For any diabetics out there, I made these and omitted the sugar from the batter. I used Swerve (monk fruit sweetener) in place of sugar in the blueberries and it was delicious. Next time, I will try them with 1/2 whole wheat flour, which I’m sure won’t be quite as light, but it will make them an even better option for a diabetic. I didn’t experience any spike in my blood sugar after eating three.
So glad to hear, Laurel and good to know :) Thanks!
Delicious. I used an immersion blender. A fast and easy dinner. Loved the blueberry sauce.
So glad you enjoyed them, Tracy :) Thanks so much!
Hi Lynne, it works fine for me. What browser/device are you using?
Google–I’ve never had trouble printing your recipes before. Maybe it’s just random glitch. Thanks for all your recipes!
Excellent!
The only modification that I made was to warm the eggs in a hot water bath and warm the milk in the microwave before blending.
Can’t wait to try a savoury version.
Glad you enjoyed them, Randy :) Thanks!
Hi Jennifer, my whole family loves these mini Dutch pancakes. I make them with strawberry sauce. They always turn out delicious. My question is why do they deflate? I can’t make them stay like a cup. When they come out from oven they look so perfect and once I transfer them to the plate they just “deflate”. What am I doing wrong? Is there a specific flour I should use? Or should I blend them longer in the blender? I would greatly appreciate any input from you. Thank you so much ☺️
Hi Inna and so glad you are enjoying them! Let me assure you that you aren’t doing anything wrong. Deflating is just what Dutch Babies do. I know it’s a little disappointing, as they are so grand straight from the oven, but despite their deflating, still delicious :)
This is the second time I have made this recipe and they are so good that I can’t help but write a review. I love these and highly recommend them to everyone! They are super easy to make and go perfectly with the blueberry sauce. 10/10
So glad you are enjoying them, Sarah! Thanks :)