Dessert

Mini Dutch Baby Pancakes Recipe

ByElena Hart February 3, 2026February 3, 2026

Introduction

Mini Dutch Baby Pancakes are a delightful twist on the classic Dutch baby, perfectly portioned for individual servings. Light, fluffy, and golden, they pair beautifully with fresh berries and a touch of jam for a breakfast treat everyone will love.

The image shows a close-up of a metal muffin tray with eight baked popovers inside. Each popover has a golden-brown, crisp crust on the outside with a lighter, airy inside. The popovers are puffed and uneven in shape, some with tall, domed tops and others with folded, wrinkled sides. The tray is placed on a white marbled surface. The lighting highlights the texture of the popovers, showing their slightly shiny and soft interior contrast with the crispy, browned exterior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. vegetable oil
4 large eggs, room temperature

2/3 cup (80 g) all-purpose flour
1/2 cup whole milk, room temperature

1/4 cup (50 g) granulated sugar
1/2 tsp. kosher salt

1/4 tsp. vanilla bean paste or pure vanilla extract
Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving

Instructions

Step 1: Place a rack in the upper third of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with vegetable oil and place it in the oven to preheat.

Step 2: In a blender, combine eggs, flour, milk, sugar, salt, and vanilla paste. Blend until smooth, then let the batter sit for 5 to 10 minutes.
Step 3: Carefully remove the preheated muffin tin from the oven. Divide the batter evenly among the muffin cups.
Step 4: Bake the mini pancakes until they puff up and turn golden brown around the edges, about 20 to 25 minutes.

Step 5: Transfer the mini Dutch babies to a platter. Top with fresh berries, a dollop of jam, and a sprinkle of confectioners’ sugar before serving.

Tips & Variations

Use room temperature eggs and milk to ensure a smooth batter and better rise.
Swap vanilla bean paste for almond extract for a different flavor twist.

Try topping with lemon curd or fresh whipped cream instead of jam for variety.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store leftover mini Dutch baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5 to 7 minutes to restore crisp edges and warmth. Avoid microwaving to keep them from becoming soggy.

How to Serve

The image shows a muffin tray with eight golden brown Yorkshire puddings freshly baked with puffed, uneven tops. Each pudding has a crispy, darker brown outer edge that rises higher than the light yellow, soft, and airy center. The tops curve and fold in different shapes, with some leaning to one side, giving a rustic and fluffy look. The tray has a metallic gray color, and it sits on a white marbled surface. The texture of the puddings looks light and crisp on the outside with a hollow, soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to use the batter fresh for maximum puffiness. However, you can prepare it up to 1 hour in advance and keep it covered at room temperature. Stir gently before pouring into the muffin tin.

Why don’t my mini Dutch babies puff up?

Make sure your muffin tin and oven are fully preheated before adding the batter. Using room temperature ingredients and avoiding overmixing the batter also helps achieve a good rise.