Description
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.
Ingredients
For the Dutch Baby Pancakes:
- 1 cup all-purpose flour
- 1 cup whole milk, brought to room temperature
- 4 eggs, brought to room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temp
For the Blueberry Lemon Maple Compote:
- 1 cup blueberries (fresh or frozen)
- Zest and juice from one lemon
- 2-4 tablespoons pure maple syrup, depending on your preference for sweetness
- Optional for serving: powdered sugar
Instructions
- Prep: Preheat the oven to 425˚F (220˚C). 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.
- Make the batter: Add the flour, milk, eggs, sugar, vanilla, lemon zest and salt to a blender and blend until completely smooth. You may need to scrape down the sides once to fully incorporate all of the flour. Let the batter rest at room temperature while the oven preheats.
- Make the compote: Add the blueberries, lemon juice and zest and maple syrup 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.
- Bake the pancakes: Carefully remove the heated muffin tin from the oven and add a little less than 1 tsp of butter to the bottom of each tin and swirl it around. Immediately fill each tin about halfway with batter, then return to the oven as quickly as possible.
- 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!).
- Serve: Let them cool for a few minutes in the pan, then remove and serve warm with the compote. If desired, sprinkle with more lemon zest and dust with powdered sugar before serving.
Notes
Make sure the eggs and milk are at room temperature before making the batter.
Make it dairy free: You can use nondairy butter and milk in the batter. For best results, we suggest using full fat oat milk.
Preheat the muffin tin in the oven, and once you add in the batter, get it back in the oven as quickly as possible for the best possible rise. Don't open the oven while baking or you'll risk deflating.
Refrigerate any leftovers (keep the pancakes and compote separate) in an airtight container for about 5 days. You can reheat the pancakes in a 300˚F oven for about 5 minutes, until heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 6.8 g
- Sodium: 64.1 mg
- Fat: 4.2 g
- Carbohydrates: 14.1 g
- Fiber: 0.5 g
- Protein: 3 g