Mini Dutch Baby Pancakes

Dutch baby pin

Mini Dutch Baby Pancakes have to be the spiffiest spring breakfast out there, who wouldn’t leap out of bed for these little German pancakes filled with lemon curd and blueberries?

mini Dutch babies with lemon curd and blueberries in a cast iron pan

what you’ll need for a basic Dutch baby recipe

It doesn’t get much more elemental than this…

  • milk
  • flour
  • eggs
  • sugar
  • butter
  • salt
mini Dutch babies in a cast iron tin

I used a tangy lemon curd for the filling

You can use a jar from the supermarket, or make your own. I made my own super quick and easy microwave lemon curd, which is made in minutes. My honey Meyer lemon curd is another good choice. I chose to add blueberries because the color combo is hard to beat.

honey Meyer Lemon Curd in a jar with spoon

Dutch baby faqs

What is a Dutch baby?

A Dutch baby (aka German pancake, or Hootenanny) is like a cross between a popover and a pancake. It starts with a thin batter that puffs up dramatically in the oven. It can be sweet or savory. They’re often served for breakfast or brunch and are the perfect canvas for toppings of all sorts.

What’s the difference between a Dutch baby and a pancake?

Dutch babies are made with a similar batter, but they’re baked in the oven rather than fried in a skillet on the stove top. They don’t contain a rising agent like baking powder, so they are less ‘cakey’ than pancakes. A Dutch baby has a lovely custard-like center.

How do you serve Dutch babies?

You can serve them like you do pancakes, warm, with butter and maple syrup over top. Many recipes include special toppings like berries, whipped cream, etc.

What type of pan is best for Dutch babies?

Cast iron is ideal because it can hold high heat well, and for this type of recipe the batter should go directly into a screaming hot pan, then right into the oven. For my mini pancakes I’m using a cast iron muffin or biscuit pan. Do not use a traditional popover pan, because the wells will be too deep. You can use a regular muffin pan if you like.

Muffin tin Dutch babies with lemon curd and blueberries

Tips and troubleshooting for making Dutch babies

  • Pre heating both the pan and the oven is important because you want the batter to hit high heat immediately to help it rise. But be sure your pan is clean, so residue doesn’t burn while the pan is heating. And don’t heat your pan longer than recommended in the recipe, because overheating can cause the melted butter to burn on contact.
  • Cast iron is ideal for baking Dutch babies because it holds a high heat for cooking the pancakes quickly. Regular muffin tins will work, but you may need to experiment to find the best fit for this recipe.
  • I recommend doing a test ‘baby’ to check the results in your pan and your oven.
  • Expect the pancakes to come out of the oven looking wild and wooly ~ don’t be alarmed, that’s normal. They’ll immediately start to de-puff and sink a bit in the center, and that’s normal too.
  • Just about every batch puffs a little bit differently, but they all taste great!
  • After a minute or two of cooling get right to filling your pancakes. You want to serve them while they’re nice and warm.
small Dutch baby pancakes just out of the oven

I’m completely smitten with Dutch babies so keep your eyes peeled for more fun recipes ahead. I did a ‘mini’ experiment with several different toppings already:

  • apple and caramel sauce ~ we’re going to play with this one in the fall.
  • Nutella and strawberry ~ definitely happening in my kitchen again soon! If you have kids, start here.
  • raspberry sauce with fresh berries ~ I used the raspberry sauce from my recent raspberry almond bars and the flavor is so bright and fresh.
Dutch babies in a cast iron muffin pan

more dramatic breakfast ideas

a pan of mini Dutch babies filled with lemon curd and blueberries
Dutch baby pin
5 from 8 votes

Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes have to be the spiffiest spring breakfast out there, who wouldn't leap out of bed for these tender puffy treats?
Course Breakfast
Cuisine American. German
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 10 pancakes
Calories 170kcal
Author Sue Moran


  • 1 cup milk, at room temperature
  • 1/4 cup granulated sugar
  • 1 cup all purpose flour
  • 4 large eggs, at room temperature
  • 6 Tbsp unsalted butter, slightly cooled, divided
  • 1 tsp vanilla extract
  • 1/2 tsp salt



  • Preheat oven to 425F. Set your oven rack to the middle and make sure there's plenty of room above it (don't set another rack on the next rung.) Slide your muffin pan into the cold oven when you turn it on.
  • Add the milk. sugar, flour, eggs, 4 tablespoons of the melted and cooled butter, extract and salt into a blender. You can also use a food processor. Blend until smooth, this will take 15-30 seconds. Let the batter sit for 5-10 minutes.
  • When the oven is at temperature, carefully remove the hot pan and brush each well with melted butter (it will sizzle.) Immediately pour the batter into the pan, filling each cup about 3/4 full. Slide it back into the oven and cook for about 15-17 minutes, or until the Dutch babies are puffed and lightly golden. Note: if your muffin cups are smaller or larger than mine, your baking time can vary slightly. It helps to do a test.
  • Let the pancakes cool briefly. They will sink as they cool, but that's ok, because that will give you perfect little indentations for your toppings.
  • Top each pancake with a dollop of lemon curd and a few berries. Dust with powdered sugar just before serving warm with maple syrup.


Calories: 170kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 156mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 357IU | Calcium: 43mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    Susan Chioran
    February 14, 2022 at 8:42 am

    5 stars
    My daughter and I made these for an early Valentine’s Day brunch. Everyone loved them. Can’t beat the lemon blueberry combination! I used a 12 cup muffin pan and the recipe was enough to fill all 12 3/4 full. They were so good I’m thinking of getting a cast iron muffin pan.

    • Reply
      Sue Moran
      February 14, 2022 at 8:53 am

      I’m so glad Susan, and yes, get that cast iron muffin pan, I use it to make mini Yorkshire puddings, too. And cornbread!

  • Reply
    May 24, 2021 at 1:38 pm

    5 stars
    An these cute Dutch babies be frozen? I love your recipes!

    • Reply
      Sue Moran
      May 24, 2021 at 1:42 pm

      I would guess that the plain ‘babies’ could be frozen, just like pancakes.

  • Reply
    May 24, 2021 at 9:39 am

    Sue, where did you get the cast iron pan you used for this recipe? I can’t find it on the inet.

  • Reply
    May 24, 2021 at 9:05 am

    5 stars
    Well, I made them. I couldn’t resist. I used Bob’s Red Mill 1 to 1 gluten free flour, and I even cut the recipe in half. They came out perfectly! Thank you for an easy breakfast recipe!

    • Reply
      Sue Moran
      May 24, 2021 at 10:09 am

      Haha, wonderful Alene! Great to know it works gf 🙂

  • Reply
    May 24, 2021 at 7:22 am

    These are adorable! (Not sure pancakes can be adorable!) I’m just waiting for someone to say they tried it with gluten free flour, and it worked. I try to avoid being the guinea pig. LOL! But they’re so cute that I may try it myself.

    • Reply
      Sue Moran
      May 24, 2021 at 10:40 am

      In this case, the word is totally appropriate 😉

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