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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.
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5 from 1 vote

Mini Dutch Baby Pancakes

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 dutch babies
Calories 388kcal

Ingredients

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

Instructions

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)

Toppings

  • 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!

Video

Nutrition

Serving: 2dutch babies | Calories: 388kcal | Carbohydrates: 47.2g | Protein: 8.7g | Fat: 19.6g | Saturated Fat: 11.1g | Cholesterol: 162mg | Sodium: 391mg | Potassium: 271mg | Fiber: 2.5g | Sugar: 18.8g | Calcium: 99mg | Iron: 2mg