Jump to Recipe 5 from 12 votes Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

These mini dutch baby pancakes are not only delicious, they are easier to make than regular pancakes! Served with a warm blueberry sauce, they are a special and easy breakfast treat.

I have been wanting to make mini Dutch pancakes ever since I made my first Dutch baby. It was just one of those ideas that was always in the back of my mind to do someday. Well "someday" has arrived and I am so in love with these little beauties. Puffy and custardy, mini size and swimming in a warm blueberry sauce, they are pretty much perfection.

I think these Dutch pancakes are way easier than making regular pancakes. For one thing, they are all ready at the same time, so no making batches and keeping them warm so everyone can eat at one time. And they take no more (or maybe less) time to make than regular pancakes (and that includes making the blueberry sauce!!).

Ingredient Notes

Here are the simple ingredients you will need ...

For the Blueberry Sauce:

White sugar

Cornstarch

Water

Fresh or frozen blueberries

Lemon juice - optional



For the Dutch Baby Pancake Batter:

Butter

Eggs (4)

Milk - any fat level will work here. I haven't tested with soy/plant milks, but suspect they would work here.

All-purpose flour

Sugar

Vanilla - optional

Salt

Cook's Notes

For those that are following along on my Dutch baby journey, you may have noticed that the sweet and savory dutch babies have different batters. This one (my favourite for sweet Dutch pancakes), is pleasantly custardy, which is delicious warm and a nice complement to the fruit.

You could also make a strawberry or raspberry sauce to go with these pancakes. I might reduce the sugar a tad for those berries, as they are sweeter to start with. You could also just spoon fresh fruit on them (think fresh strawberries with a dollop of whipped cream! :)

I actually froze most of these, along with the left-over blueberry sauce. I haven't thawed any yet, so I'm not sure how best to re-warm them, but I'll report back (I'll either microwave or maybe pop them back in muffin tins and re-warm loosely covered with tin foil). UPDATE: They froze and re-heated beautifully! I place frozen dutch babies on a baking sheet and placed a piece of aluminum foil loosely over-top. Placed in a 350 F. oven until warmed through, about 10-15 minutes. I re-heated the blueberry sauce in the microwave, but a small saucepan would work as well.

And for anyone worrying about the potentially nasty blueberry stain on my white linen, no worries. I cleaned it up right away and it came out fine :)

Mini Dutch Baby Pancakes with Warm Blueberry Sauce These mini dutch baby pancakes are delicious and easier than making regular pancakes! Served with a warm blueberry sauce. 5 from 12 votes Print Recipe Pin Recipe Add to Collection Go to Collections Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Course Breakfast Servings 12 pancakes Ingredients 1x 2x 3x Blueberry Sauce: 3 Tbsp white sugar

1 tsp cornstarch

3 Tbsp water

1 cup fresh or frozen blueberries

1 tsp lemon juice Pancake Batter: 2 Tbsp butter (melted and slightly cooled)

4 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1 Tbsp sugar

1 tsp vanilla

1/4 tsp kosher salt (or 1/8 tsp. fine salt)

2 Tbsp butter (melted, for pan)

Icing/confectioner's sugar (for garnish) Imperial Metric Instructions Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).

Meanwhile, combine pancake ingredients in a blender and mix well, until frothy. Leave in blender while you start the blueberry sauce.

In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.

When oven is pre-heated, melt 2 more Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.

Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour. Remove from oven (pancakes will quickly deflate). Turn heat on under blueberry sauce to re-heat. Once warm, remove pancakes to serving plates and spoon warm blueberry sauce over. Garnish with icing sugar.

These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan. Notes Be sure to read the "Cook's Notes" in the original post, for more tips for this recipe! Nutrition Calories: 113 kcal Carbohydrates: 12 g Protein: 3 g Fat: 5 g Saturated Fat: 2 g Cholesterol: 65 mg Sodium: 110 mg Potassium: 60 mg Sugar: 6 g Vitamin A: 235 IU Vitamin C: 1.3 mg Calcium: 28 mg Iron: 0.6 mg Get more deliciousness delivered. Subscribe to my weekly email newsletter!

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