Mini Dutch Baby Pancakes
How stinkin’ cute are these Mini Dutch Baby Pancakes? I actually first made these a couple years ago for a brunch I was hosting and they were a big hit, so I thought it was about time I share them with you all. I’ve actually seen this recipe passed around on a lot of different blogs, and it’s not surprising because not only are these little pancake cups fun, they’re very versatile. If you’ve never had a Dutch Baby pancake (also called German pancakes, though I’ve always known them as Dutch Babies), they’re puffy and fluffy and often filled with fruit and powdered sugar. Usually you see them served as one big round pancake, but these mini ones are perfect for families or brunches and the bonus is you can try a different filing in each one! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I served these with two different fillings today: fresh strawberries mixed with a bit of powdered sugar and sliced chicken breakfast sausage with light maple syrup. Both were delicious but I actually prefer the strawberries. You can of course do a million variations: apple compote with cinnamon, blueberries, bananas with a little caramel, lemon curd, the possibilities are endless! How will you eat yours?
Mini Dutch Baby Pancakes
Ingredients
- 1 cup fat free milk
- 1 cup flour, I used white whole wheat flour but all-purpose flour is fine
- 6 eggs
- ¼ cup butter, melted
- dash of salt
- 1 teaspoon vanilla
- 1 teaspoon orange zest, lemon zest would also work
Instructions
- Preheat the oven to 400. Coat 24 cups in a standard muffin tin with cooking spray.
- Combine all ingredients in a blender. Blend until completely smooth and combined. Pour the batter evenly into the prepared muffin tin cups. Cups will be a little less than half full.
- Bake in the oven for 13-15 minutes until puffy and golden*. Pancakes will settle into cups when removed from the oven. Fill with your favorite toppings and serve!
- * These will puff up in the oven in a manner similar to popovers and then settle when removed from the oven. Don’t be alarmed if you take a peek when they’re baking and they seem over-expanded.
Notes
3 per (2 pancake) serving, no toppings included (P+ calculated using the recipe builder on weightwatchers.com) Source: Good Life Eats, though I’ve also seen them on Gimme Some Oven and Real Mom Kitchen
Emily these look outstanding! I can’t wait to try them on my granddaughter (myself too!) I wish I could have yanked them right off the screen and into my mouth! Another great recipe! Many thanks!
I am so excited to start trying your recipes again now that I have discovered Cup4Cup flour. Discovering I’m gluten intolerant meant I had to take a vacation from your recipes, but I’m back. I think I’ll have these Dutch babies for breakfast tomorrow. So excited!!! ��
Whoa, epic!
YUM!!! Give me strawberries or peaches anytime. I have never had these type of pancakes.
These look wonderful, can’t wait to try them!
djenk
Emily–is it completely necessary to use a blender for this recipe or can I just put in a good amount of elbow grease?
I don’t think it is necessary at all.. I’ve seen videos of other recipes of this dish and none used a blender 😉 It probably was just her preference.
Thank you!
Agreed 🙂
🙂
These are so delicious and easy to make. Thank you Emily. These little babies are going to be my go to for mini strawberry shortcakes. They taste so good.
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Once again your recipe didn’t disappoint! Super fabulous! Thanks so much for these.
These look and sound delicious! They are cute too. lol
I tried your recipe but they did not turn out like yours I realized later that I used XL eggs. They tasted too “eggy”. I shall try it again using less eggs next time.
Hey Emily,
I’ve been using your blog for over a year now to stay on my WW path. I was just wondering, how gross do you think these would wind up being if I made them tomorrow for the whole week’s breakfast. Probably best to make and serve once? What do you think?
I definitely think you could reheat and eat them for a few days!
I saw the comment above about making the dutch babies ahead of time….could I make the batter the night before, put it in the fridge, and then bake the next morning? I want to make these for brunch, but want to have most stuff prepped the night before. Wasn’t sure if making it ahead would affect the rising of pancakes. Thanks!
I haven’t tried that but if I had to guess I think it would work. Let us know if you try it!
Amazing! All three kids and daddy too ate these like they were going out of style. I filled them with blackberries and bananas and some with the chicken sausage. All were great can’t wait to make again with peaches and maybe chopped up apricots! Thanks for yet another family fav!
I made mine in silicone baking pan and got no popover effect. Barely rose.
I tried 12 in silicone and 13 in regular muffin tin. Muffin tin did much better.
Emily,
Do you have any advice for making these with coconut or almond flour? I like to keep a little more low card.
Honestly, I have never cooked with either of those options before, so I’m really not sure! Sorry I can’t offer more guidance.
I’m a big fan of Dutch baby pancakes and this looks a delicious recipe – have added it to my list of try outs. Particularly like the lemon curd idea – mmm.
Emily I happen to love these type of pancakes. And usually get them in a restaurant and not make them myself. However this certainly looks like something I can make myself. I have a couple questions for you. (1) I am lactose intolerant so what do you think about using almond milk in this recipe? And if I do there are options with almond milk where I could have sweetened vanilla flavored, unsweetened vanilla flavored or unsweetened unflavored. what do you think would be my best option? (2) I seem to be holding off on making this recipe. The reason for that is because I never have fresh citrus in my house. What do you think about omitting that ingredient? Or do you think maybe I could use some orange extract in its place?
I have never cooked with any type of almond milk, so I really don’t feel comfortable making a recommendation since I don’t have any firsthand knowledge as to whether it will turn out! You could definitely omit the citrus though. If you try it with the almond milk, please report back!
Hi, I am excited to try these… Can the pancake be baked and then frozen to be filled at a later time??
Can these be frozen and thawed at a later time. I’m trying to prep ahead for a stress free holiday.
Oh my gosh!!!
I just made these!
They are sooo yummy!
Can’t wait to make these again soon for my grandkids!!!
Thank you fir this recipe!
I’m so happy you liked them! I hope they are a hit with the grandkids as well!
I just completed a 40 day sugar detox. When I saw this recipe, I knew I had to make them this morning. They were so delicious!
I tried to get my pictures on here but they won’t copy! They looked perfect! I made mine with peaches.