Mini Berry Dutch Babies are a cute and easy way to change up your breakfast or brunch. Not only are they easy to make they are incredibly delicious!
Mini Berry Dutch Babies Recipe
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One of the easiest and cutest variations on pancakes is mini Dutch babies. They not only make the perfect grab and go breakfast but they are so quick and easy to make using a blender and muffin tin. No need to flip pancakes individually for breakfast or brunch!
What are Mini Berry Dutch Babies?
A Dutch Baby is a German style pancake that is traditionally baked as one big pancake in a cast iron pan. Dutch babies have more of a custard texture than regular pancakes. They puff up while baking like a sweet popover.
Mini berry Dutch babies are a fun twist on the classic German pancake. They are baked in a muffin tin to create individual mini Dutch babies. The addition of fruit gives them a sweet flavor. We love to use blueberries and strawberries but you can use any of your favorite berries.
Savory Breakfast Pairings
What is in Mini Berry Dutch Babies?
- This is a great pantry staples recipe. You can use frozen or fresh berries. The recipe comes together quickly and it is great for weekday or weekend breakfast and brunch!
- Milk
- Flour
- Eggs
- Sugar
- Vanilla
- Baking Power
- Strawberries and Blueberries (or any berries you like)
How to Make Mini Berry Dutch Babies
Full Printable Recipe Below
- Preheat oven to 375°F with a 12 cup muffin tin inside.
- Combine all batter ingredients in a blender. Blend on medium for 30 seconds until smooth, light and airy. Or add all of the batter ingredients to a bowl and whisk for 2-3 minutes or until light and airy.
- Carefully remove the muffin tin from the oven.
- Brush melted butter into the muffin tin.
- Pour batter into the muffin tin ¾ of the way full per muffin.
- Top each with 2-3 blueberries and 2-3 pieces of diced strawberries.
- Bake for 30-35 minutes or until golden brown and puffed.
- Cool in the muffin tin and then carefully remove. Do not be alarmed if the pancakes sink while cooling this is natural.
- Remove from muffin tin, top with icing sugar or maple syrup and enjoy!
Tips for the Best Dutch Babies
- Batter - for the quickest recipe we like to use a blender to make the batter. Just dump all the batter ingredients in and blend for 30 seconds. You can also use a food processor, or handheld immersion blender in a bowl. If you do not have a blender you can make this recipe in a bowl with a whisk or fork. Just be sure to whisk or beat the batter with a fork for 2-3 minutes to ensure the batter is light and airy so that it will puff up when baking.
- Baking - preheating the muffin tin before adding the batter is what helps the batter puff up while baking. First preheat the muffin tin and then brush the melted butter into each muffin cup. Pour the batter in right from the blender or bowl and then drop in a couple of berries. Then sit back and relax while the beautiful Dutch babies puff up while baking!
- Flavor Variations:
- Fresh or Frozen Berries - blueberries, blackberries, raspberries, strawberries, and more! This recipe is a great way to use up the last 3 or 4 berries sitting around in the fridge!
- Fruit and Nut - add a combo of nuts and fruits (strawberries and pecans for example)
- Plain - German Dutch Baby Pancakes are often served plain, you can also leave out the berries and have a simply delicious mini dutch baby!
- Chocolate and Fruit - add some chocolate chips for a chocolatey twist
- Multiple Flavors - the best part about making these Dutch babies in a muffin tin is that you can customize the flavor of each one! Add a few berries to some, chocolate chips to a few, nuts to some, and leave a few plain! The possibilities are endless.
FAQs
Dutch babies can be enjoyed at room temperature, warmed, or cold from the fridge. You can reheat leftovers in the oven, air fryer, or microwave to your liking. We like serving them warm with a dusting of icing sugar and a drizzle of maple syrup!
Store leftovers in an air tight container, or Ziploc bag at room temperature for 2 days or in the fridge for 3-4 days. You can also individually wrap the Dutch babies in plastic wrap for grab and go breakfasts!
Yes! This is a perfect make ahead recipe. The Dutch babies stay fresh for 2-3 days covered on the kitchen counter or in the fridge for 3-4 days. You can also make them ahead and freeze. We recommend wrapping them individually in plastic wrap or storing them in a freezer bag. Store in a freezer safe container or Ziploc bag for up to 3 months.
Yes! This recipe is freezer friendly. We recommend wrapping them individually in plastic wrap or storing them in a freezer bag. Store in a freezer safe container or Ziploc bag for up to 3 months.
Yes this is a healthy and low calorie recipe that is perfect for breakfast, brunch, snacks, and dessert.
More Easy Treats
- Chocolate Chip Banana Bread
- Nutella Twist Pastries
- Mocha Brownie Trifles
- S'mores Sliders
- Blueberry Crumble Bars
Enjoy!
- Sab
Mini Berry Dutch Babies
Equipment
Ingredients
- 2 teaspoons unsalted butter (melted)
Batter
- ¾ cup flour
- 1 cup milk
- 2 eggs
- ¼ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
Berries
- ⅓ cup blueberries (fresh or frozen)
- ⅓ cup strawberries (diced, fresh or frozen)
Garnish (Optional)
- Icing sugar (for serving, optional)
- Maple syrup (for serving, optional)
Instructions
- Preheat oven to 375°F with a 12 cup muffin tin inside.
- Combine all batter ingredients in a blender. Blend on medium for 30 seconds until smooth, light and airy. Or add all of the batter ingredients to a bowl and whisk for 2-3 minutes or until light and airy.
- Carefully remove the muffin tin from the oven.
- Brush melted butter into the muffin tin.
- Pour batter into the tin ¾ of the way full per muffin.
- Top each with 2-3 blueberries and 2-3 pieces of diced strawberries.
- Bake for 30-35 minutes or until golden brown and puffed.
- Cool in the muffin tin and then carefully remove. Do not be alarmed if the pancakes sink while cooling this is natural.
- Remove from muffin tin, top with icing sugar or maple syrup and enjoy!
Video
Nutrition
Wendy says
Yummy! I added a 1/4 tsp of salt to balance out the sweetness since my butter was unsalted.