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.
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.
- 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.
- 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.
Don't open the oven door while the Dutch babies are baking or they may deflate!
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.
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
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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