Mini Dutch Baby Pancakes with Blueberry Lemon Compote

These Mini Dutch Baby Pancakes are made in a muffin tin instead of a large skillet for a bite-sized breakfast treat with the most delicious blueberry lemon compote filling! This is a much easier way to serve a dutch baby pancake for entertaining (or larger families) and you can fill them with just about anything.

Dutch baby pancakes, also sometimes called German pancake, Bismarck or Hootenanny, are similar to a popover or a Yorkshire pudding, with an eggy, custard-like interior, slightly crisp edges, a little more sweetness and those characteristic puffed up edges.

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I love a classic Dutch baby, but it's not the easiest dish to serve to a large crowd. Made in a muffin tin, the mini version is much more versatile for entertaining, and still puffs up perfectly!

We love to serve ours with a simple 4-ingredient blueberry lemon maple compote, but you can really use any jam or fruit filling. Strawberry rhubarb jam would be another great choice for spring, or pear compote for fall.

If you're hosting a big brunch, serve these up alongside other big batch favorites, like a Sheet Pan Frittata and a really good fruit salad.

It's absolutely essential to bring your refrigerated ingredients (milk and eggs) to room temperature before making the batter. You can make these nondairy with full fat oat milk and nondairy butter, but either way, it has to be at room temperature if you want that perfect rise and a light, fluffy texture.

Step-by-step instructions

STEP 1: Preheat your oven to 425˚F. Place the muffin tin in the oven while it heats – it needs to be super hot when you add in the batter. You'll have the best results with a nonstick muffin tin.

STEP 2: Add all of the (room temperature) ingredients to a blender and blend until completely smooth. Let the batter rest while the oven preheats.

STEP 3: Add all of the compote ingredients to a small saucepan and bring to a simmer, then reduce heat to low and cook for 8-10 minutes, until slightly thickened. Remove from heat and let it cool while you bake the pancakes.

STEP 4: Carefully remove the heated muffin tin from the oven and add a little less than 1 teaspoon of butter to each tin. Immediately fill each tin about halfway with batter, then return to the oven as quickly as possible.

STEP 5: Bake for 12-15 minutes, until the edges are golden brown and very puffy. Once you remove them from the oven, they'll start to deflate (and that's totally normal!). Let them cool for a few minutes in the pan, then remove and serve warm with the compote. More lemon zest and powdered sugar are totally optional.

Storage Tips

Dutch baby pancakes are definitely best eaten right away, but if you do have any leftovers (unlikely – they're too delicious!), they'll keep in an airtight container in the refrigerator for about 5 days.

Make sure to store the compote separately so they don't get soggy. The compote will keep in an airtight container in the fridge for about a week and a half.

To reheat, put them back in the muffin tin in a 300˚F oven for about 5 minutes, until they're warmed through.

If you're on a blueberry kick right now, try blueberry baked oatmeal for weekday breakfasts!

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