These mini dutch baby pancakes are a mini version of the classic dutch baby! Fill these buttery, tender dutch baby pancakes with a choice of three incredible fillings or your favorite pancake toppings.
The smaller cousin to the classic cast iron dutch baby has officially arrived! Conveniently made in a muffin pan, freaking LOADED down with toppings, and in adorable mini size.
I’ve been playing around with a mini version of dutch babies for the past month and we finally landed on a winner! Definitely giving the big guy version a run for its money.
There’s no telling where these dutch babies are about to take your brunch game, but my guess is obscenely big places.
Brunch certainly knows no time or place, but as we head into spring weather and Mother’s Day fast approaching, everyone is ALL about the pretty brunch pastry items. Preferably mini-sized so none of that sharing business is involved.
If you’re a fan of traditional dutch babies, you’re about to be obsessed with this muffin pan version.
These Mini Dutch Baby Pancakes feature…
- A light, flaky dutch baby base made perfectly mini-sized in a muffin pan.
- Three delicious topping combinations to customize these dutch babies.
- Basic pantry ingredients and only 30 minutes of prep time to make.
Making the Mini Dutch Baby Pancakes
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Butter – you will need melted butter for both the batter and for brushing in the muffin pan.
- Milk – whole milk works best for this recipe. You will want to heat it up in the microwave until it’s just slightly warmed.
- Eggs – you will need 4 large room-temperature eggs. To bring eggs to room temp fast, submerge eggs in a bowl of warm water for 5 minutes.
- Flour – make sure you measure your flour by spooning it into the cup and leveling it.
- Vanilla – lots of vanilla for flavoring the batter!
- Sugar – just a pinch of sugar to sweeten the batter a bit. These dutch babies are not very sweet on their own though!
- Toppings – keep reading for ALL the topping ideas!
How To Make Batter
The dutch baby batter is made entirely in the blender for ultimate ease and less mess. However, if you don’t have a blender, a bowl and whisk will work just fine.
For the batter, you will want all of your liquid ingredients (butter, milk, and eggs) either slightly warmed or at room temperature. This will help encourage the dutch babies to rise perfectly light and puffy.
Blend all of your batter ingredients until smooth and no streaks of flour remain. The batter will be quite thin, but that’s exactly what we’re going for!
Tips for Baking Dutch Babies
- Preheat oven AND muffin pan at 425F – you want your oven VERY hot for these dutch babies. Same deal with the muffin pan. I recommend preheating the muffin pan in the oven for about 20-25 minutes.
- Brush muffin pan with butter – once your batter is made and the oven is preheated, you will want to work fast for this part so the pan doesn’t lose too much heat. Remove pan from oven and immediately brush each cup liberally with melted butter. Fill each cup about 3/4 full of batter and return pan to oven.
- Bake dutch babies 15-20 minutes at 425F – try not to open the oven to peek at them until around the 15-minute mark. This may cause them to deflate prematurely. The dutch babies are done when they are very puffy and a deep golden brown.
- Cool 5 minutes before filling – as they cool, the dutch babies will slightly deflate forming a perfect little nest for toppings!
Dutch Baby Toppings
The sky’s the limit for what you can top these dutch babies with! You can certainly keep it simple and go for things like maple syrup, jam, butter, etc.
HOWEVER, if you’re looking for something a little more show-stoppy and extra for the brunch table, I highly recommend trying the trio of flavors I came up with.
You can do a combo of all of them or just choose one or two, totally up to you!
- Melted chocolate + raspberries – you can use dark chocolate, semisweet, or whatever your favorite chocolate is! Fresh or frozen/thawed raspberries both work.
- Caramel sauce + sliced banana – this one is my personal favorite! You can use homemade or store-bought caramel sauce to keep it easy.
- Whipped cream + mixed berries – lightly sweetened whipped cream and a duo of blueberries and strawberries is a match made in heaven in these dutch babies.
These dutch babies are seriously the lightest, butteriest breakfast pastries ever. And the fact that they’re mini?? And loaded down with all the dream toppings?? Brunch game changer.
Don’t forget to top these beauties off with a HEAVY dusting of powdered sugar! It’s brunch so ya gotta go all out and do the dang thing right.
And if that means accidentally eating like 6 of these in one sitting, so be it. Happy brunchin’!
A few more dutch baby recipes you might want to bake up next!
Watch these mini dutch babies made step-by-step on Google Web Stories!
Mini Dutch Baby Pancakes
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Dutch Baby Batter
- 6 tablespoons melted butter, slightly cooled and divided
- 1 cup warm whole milk (110F)
- 4 large eggs, room temperature
- 1/4 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour (or whole wheat) spooned and leveled
- 1/2 teaspoon salt
Banana Caramel Topping
- 1-2 medium bananas (ripe, but slightly firm)
- 1/4 cup caramel sauce, warmed
Chocolate Raspberry Topping
- 1/2 cup fresh raspberries (or frozen and thawed)
- 1/4 cup semisweet chocolate, melted
Berries 'n' Cream Topping
- 1/4 cup fresh strawberries, hulled and sliced (or frozen and thawed)
- 1/4 cup fresh blueberries (or frozen and thawed)
- 1/4 cup sweetened whipped cream
- Powdered sugar for serving
Dutch Baby Batter
- Place a 12-cup muffin tin on the middle rack of oven. Preheat oven to 425F and let pan heat in oven about 20-25 minutes.
- Place 4 tablespoons melted butter, milk, eggs, sugar, vanilla, flour, and salt in a high-speed blender or food processor. Blend on medium speed until batter is completely smooth (batter will be quite thin) Set aside for a moment.
- Remove preheated pan from oven and generously brush each cup with remaining 2 tablespoons melted butter. Carefully pour batter into cups, filling each cup about 3/4 full.
- Bake dutch babies at 425F 15-20 minutes until puffed up and golden brown. Let cool 5 minutes before filling. (dutch babies will slightly deflate as they cool)
- While dutch babies bake, assemble your desired toppings (you can use one of my recommended combinations or mix and match all of them for variety!) Once dutch babies have cooled several minutes assemble them with the toppings.
- For assembling the banana caramel topping, fill dutch babies with sliced bananas and drizzle with caramel sauce.
- For assembling the chocolate raspberry topping, fill dutch babies with raspberries and drizzle with melted chocolate.
- For assembling the berries 'n' cream topping, fill dutch babies with whipped cream and top with berries.
- Dust all dutch babies with powdered sugar before serving warm. Dutch babies are best if served immediately after they are baked and assembled. Enjoy!