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Blueberry Lemon Danish Pastries on a white and blue rimmed platter, perfect for brunch or dessert.

Mini Dutch Baby Pancakes with Blueberry Lemon Compote

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5 from 1 review

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 6 dutch babies 1x
  • Diet: Vegetarian

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

Units Scale

Batter:

  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1/2 teaspoons Kosher Salt

Compote:

  • 1 cup blueberries
  • 1 tbsp lemon juice
  • 2 tablespoons pure maple syrup

Instructions

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

Notes

Make sure all of your batter ingredients are at room temperature before blending. It's important that everything can heat up quickly so your mini dutch babies will rise adequately!

  • Prep Time: 15 minutes
  • Cook Time: 25 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

Find it online: https://www.crowdedkitchen.com/mini-dutch-baby-pancakes-with-blueberry-lemon-compote/