Incredibly cute and decadent looking, these mini dutch baby pancakes are easy to make any day of the week. Simply mix up the batter, pour into a skillet and bake. The delicious pancake is then ready for your all of your favorite toppings!
A simple but impressive looking breakfast is here! Meet this pan of warm and scrumptious mini dutch baby pancakes. They are quick to whip up, delicious and personal sized. Plus they can be filled with with any sweet or savory fillings you desire.
At the time of this article, we are days away from spring. And on our homestead, that means an abundance of farm fresh eggs. This year we are adding a few more to the flock as many of our mature chickens are getting older and starting to lay less.
Eggs are such an amazing food. They are packed full of protein and nutrients and are excellent for babies, pregnant women and adults. If you are swimming in eggs, you can toss them into waffles, bread recipes, make deviled eggs, homemade mayo, ice cream or use them to scramble up a skillet of eggs for breakfast — or if you’re feeling wild, dinner time.
This recipe for miniature dutch baby pancakes uses plenty of eggs! They are the key ingredient to a puffy, tender pancake. While these are filling all on their own, I like to serve them with a side of sausage and a cup of coffee.
Now, enough rambling about eggs, on to the tasty breakfast recipe.
What is a Dutch Baby Pancake?
Often referred to as a dutch pancake, German pancake or puff pancake, a dutch baby is a cross between a pancake and a popover. Made with lots of eggs and baked in a very hot skillet, the delicious breakfast puffs up in the oven as it bakes. Once golden brown, the dutch baby pancake is ready to eat!
While a normal puff pancake is baked in a skillet, this dutch baby pancake is made without a cast iron skillet. No cast iron? Not a problem. This recipe is made in miniature form, using a common muffin pan.
Why You’ll Love This Recipe
Quick – Searching for a quick breakfast idea? You’ve come to the right place. It is simple to whip up and is ready to eat within just 12 short minutes.
Packed Full of Protein – Heavy on the eggs with a bit of milk, this breakfast is made with plenty of protein — a great way to start the day!
Made With Fresh Milled Flour – As with all of my baking recipes, this one is made with fresh milled flour, giving your body plenty of nutrition to get you going first thing in the morning.
Delicious! – These mini dutch babies are a great vessel for toppings! Fruit, ham bits and whipped cream are just the start. Jump below to discover all sorts of filling ideas.
Dutch Baby Topping Ideas
A mini dutch baby pancake can be made sweet or savory and filled with all sorts of toppings. While the mini pancakes are buttery and delicious as is, try out these yummy filling ideas.
- Fresh berries
- Sliced bananas
- Fruit sauce
- Whipped cream
- Butter
- Maple Syrup
- Ham
- Bacon bits
- Cheese
- Cinnamon and sugar
- Caramelized onions
- Jam
- Apple butter
- Herbs
- Nut butter
Ingredients
Eggs – Are the key ingredient to making the puff pancake rise! We love to use my parents farm fresh eggs but any egg will do.
Butter – A bit of butter helps this dutch baby puff while also preventing it from sticking to the skillet.
Freshly Milled Soft White Wheat – Creates a tender pancake, full of nutrition.
Whole Milk – Brings all the ingredients together while also adding a nice creaminess to the mini dutch baby pancake.
Vanilla – You can never have too much!
Salt
Tools You May Need
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Bowl
Measuring spoons
How to Make a Dutch Baby Pancake
Fun to create, these mini dutch baby pancakes are a great way to feed a crowd! Light and airy, the pancakes are perfect for filling with your favorite toppings.
Serves: 4-6
Ingredients
Dutch Baby
6 tablespoons butter
4 eggs
3/4 cup freshly milled soft white wheat flour
3/4 cup whole milk
Pinch of salt
1 teaspoon vanilla
Fruit Sauce (Optional)
3 tablespoons sweetener of your choice (sugar, agave, honey)
1 1/2 tablespoons cornstarch
3/4 cup water
3 cups frozen or fresh fruit of your choice
Directions
Heat oven to 425° F. Place a standard 12-well muffin pan in the oven to begin warming.
Add the eggs to a bowl and whisk until fluffy. Add the flour, milk, salt and vanilla. Stir batter until combined but still slightly lumpy.
Cut 6 tablespoons of butter into 12 pieces. Remove muffin pan from oven. Add one piece of butter to each well. Place muffin pan back into the oven until the butter has melted, about 1 minute.
Remove pan from oven and carefully swirl butter around to coat the sides of each well. Pour the pancake batter into each well of muffin pan and return to oven. Bake for 12 minutes until the pancakes have puffed and the edges are a crisp golden brown.
For the optional fruit sauce, in a saucepan, combine the sugar and cornstarch. Slowly add in the water and whisk until smooth. Turn the stovetop heat to medium. Add the fruit. Bring the mixture to a gentle boil. Cook and stir until the sauce becomes thickened. Set aside.
Fill each mini dutch baby will desired filling, such as jam, maple syrup, butter, or fruit sauce. Leftovers should be refrigerated.
Tips for Making a Mini Dutch Baby Pancake
- Make sure your muffin pan is very hot! This helps ensure the puff pancakes rise and develop a nice crust on the outside.
- Coat the muffin pan with butter so that the pancakes do not stick and easily slid out of each well once they come out of the oven.
- This dutch baby pancake is made without a blender. Simply whisk the ingredients together in a bowl. However, if you are in a hurry, tossing all of the ingredients into a blender does save a couple seconds.
More Fresh Milled Flour Breakfast Ideas
Flapjacks With Fresh Milled Flour
Mini Dutch Baby Pancakes
Incredibly cute and decadent looking, these mini dutch baby pancakes are easy to make any day of the week. Simply mix up the batter, pour into a skillet and bake. The delicious pancake is then ready for your all of your favorite toppings!
Ingredients
- Dutch Baby
- 6 tablespoons butter
- 4 eggs
- 3/4 cup freshly milled soft white wheat flour
- 3/4 cup whole milk
- Pinch of salt
- 1 teaspoon vanilla
- Fruit Sauce (Optional)
- 3 tablespoons sweetener of your choice (sugar, agave, honey)
- 1 1/2 tablespoons cornstarch
- 3/4 cup water
- 3 cups frozen or fresh fruit of your choice
Instructions
- Heat oven to 425° F. Place a standard 12-well muffin pan in the oven to begin warming.
- Add the eggs to a bowl and whisk until fluffy. Add the flour, milk, salt and vanilla. Stir batter until combined but still slightly lumpy.
- Cut 6 tablespoons of butter into 12 pieces. Remove muffin pan from oven. Add one piece of butter to each well. Place muffin pan back into the oven until the butter has melted, about 1 minute.
- Remove pan from oven and carefully swirl butter around to coat the sides of each well. Pour the pancake batter into each well of muffin pan and return to oven. Bake for 12 minutes until the pancakes have puffed and the edges are a crisp golden brown.
- For the optional fruit sauce, in a saucepan, combine the sugar and cornstarch. Slowly add in the water and whisk until smooth. Turn the stovetop heat to medium. Add the fruit. Bring the mixture to a gentle boil. Cook and stir until the sauce becomes thickened. Set aside.
- Fill each mini dutch baby will desired filling, such as jam, maple syrup, butter, or fruit sauce. Leftovers should be refrigerated.
