A great alternative to pancakes, these Mini Dutch Baby Pancakes are dusted with lemon sugar and served with an easy, warm blueberry sauce.
So today is “Pancake Tuesday”, aka Shrove Tuesday. I don’t need a special day to enjoy pancakes, but since it’s especially appropriate for today, I thought I’d share something pancake-ish.
Shrove Tuesday is the day in February or March immediately preceding Ash Wednesday and the start of Lent. It is celebrated in some countries by consuming pancakes, considered to be a sweet indulgence before the fasting of Lent.
These Mini 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.
Cook’s Notes for Mini Lemon Sugar Mini Dutch Baby Pancakes with Blueberry Sauce
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.
If starting with frozen blueberries, allow a bit of extra time in the microwave for the sauce to cook up.
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.
Mini Lemon Sugar Dutch Baby Pancakes with Blueberry Sauce
- 1/4 cup white sugar
- 1 1/2 tsp lemon zest
- 1 cup fresh or frozen blueberries
- 3 Tbsp white sugar
- 1 tsp cornstarch
- 3 Tbsp water
- 1 tsp lemon juice
Dutch Baby Pancake Batter:
- 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
- 1/8 tsp. fine salt
- 2 Tbsp 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).
- 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.