A great alternative to pancakes, these mini lemon Dutch baby pancakes are dusted with lemon sugar and served with an easy, warm blueberry sauce.
These mini lemon Dutch baby pancakes are wonderful for feeding everyone at once, since they bake up all together nice and quickly in the oven. No waiting for batches of regular pancakes.
To make these dutch babies extra special, they are dusted with lemon sugar as soon as they come out of the oven, then served with a quick and easy, microwave blueberry sauce.
Ingredients and Substitutions
Lemons – you can use regular lemons or Meyer lemons. You will need to start with fresh lemons to get the lemon zest.
Blueberries – either fresh or frozen blueberries will work for the blueberry sauce. If starting with frozen blueberries, allow a bit of extra time in the microwave for the sauce to cook up.
- If you’d like just one large Dutch Baby, rather than minis, you can pour all the batter into a hot (preheated with the oven) 10-inch top diameter cast iron skillet instead. Cooking time would be a few minutes longer.
- I love the ease of microwaving the blueberry sauce, but it can also be cooked up in a small saucepan on the stove-top if you like.
Dutch Babies will puff up in the oven, then immediately deflate once taken from the oven. Enjoy them warm from the oven as they don’t keep re-heat all that well. That said, I have frozen left-overs and found them just fine re-heated in the microwave from frozen.
Get the Recipe: Mini Lemon Dutch Babies with Blueberry Sauce
- 1/4 cup white sugar
- 1 1/2 teaspoons lemon zest
- 1 cup fresh or frozen blueberries
- 3 Tablespoon white sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 teaspoon lemon juice
Dutch Baby Pancake Batter:
- 2 Tablespoons butter, melted and slightly cooled
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon vanilla
- 1/8 teaspoon fine salt
- 2 Tablespoons melted butter, for pan
- Icing/confectioner's sugar, for garnish
- Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° with muffin tins in oven. (Regular bake setting/not fan assisted)
- Mix up the lemon sugar by stirring together the white sugar and lemon zest in a small bowl. Set aside.
- Make the Dutch baby batter by combining all the pancake ingredients in a blender and mixing well, until frothy. Leave in blender.
- When oven is preheated, melt additional 2 Tbsp butter. Remove hot muffin 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 full.
- Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour.
- While Dutch Babies are baking, made blueberry sauce. Add blueberries to a 2-cup or larger microwaveable measuring cup or bowl. Add remaining sauce ingredients and stir to combine. Microwave on high for 1 minutes. Stir. Microwave for 1 more minute, or until blueberries are softened and sauce is thickened. (Sauce will thicken a bit further as it sits). *If starting with frozen blueberries, you may need another 30 seconds or so. Serve warm, re-warming a bit, if necessary. (*You can also make the sauce in a small saucepan on the stove-top. Simply bring mixture to a boil, stirring, then allow to simmer for a few minutes).
- Remove from oven (pancakes will quickly deflate). Immediately sprinkle with lemon sugar while still warm. Remove pancakes to serving plates and spoon warm blueberry sauce over. Enjoy warm, fresh from the oven with a garnish of icing sugar.
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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!