Mini Dutch Pancakes are a quick, delicious and impressive weekday breakfast. With a few simple ingredients and a few minutes of time, a protein packed breakfast is on your table.
Now that the chickens are laying again we are starting to have an influx of eggs on our counter. Which is a favorite sight to see! That means Spring is on the horizon and warm weather is just around the corner here in Alabama.
Simplicity in the kitchen, especially on busy mornings is the best route to take for us, I’m sure all can attest to this. Dutch baby pancakes are as easy as throwing some everyday ingredients together. Heating up your oven and letting it do the work. Dishes are very minimal as well! So it’s a win win over here.
Items Needed for Recipe
- Mixing Bowl
- Measuring Spoons
- Whisk
- Muffin Tin (see Tips below)
- Blender (Optional)
Ingredients for Dutch Baby Pancakes
- All-Purpose Flour
- Whole Milk
- Eggs
- Sugar (white or brown)
- Vanilla Extract
- Butter
Ingredients for Lemon Strawberry Drizzel
- Strawberries
- Sugar
- Vanilla
- Lemon Zest
- Lemon Juice
How to make Browned Butter Dutch Baby Pancakes
Preheat your oven to 425F – you want this to be warm enough to create a spring in your pancakes.
While oven is preheating chop begin to make the strawberry drizzle. See detailed instructions below.
Place 1/2 tablespoon of butter into each muffin tin and place in the oven while you make the batter. Keep an eye on this as you want to allow the butter to melt and brown the milk solids, about 2-3 minutes. We don’t want to burn this! If it looks black or smells off, just start over with a bit of new butter! No big deal.
While your butter is browning, add to your mixing bowl the flour and salt. I would recommend sifting your flour as you want this to be as lump free as possible. Add in your whisked eggs, milk, sugar and vanilla. Combine until there are no lumps and you have a very smooth batter that can pour easy. I have found the more vigorous it is whipped the higher the rise in the oven.
Get your muffin tin out of the oven and pour your batter evenly between the tins. The butter and tin are going to be hot, be careful to not burn yourself!
Bake at 425 for 12 to 15 minutes. I usually leave these in for 15 minutes, as I enjoy a crispy brown crust. If you want these to be softer on the tops the 12-13 minute mark is where to go.
Once out of the oven these are going to be super fluffy and beautiful. These will deflate as they cool. Which is exactly what you are wanting.
Serve with your berry compote, powder sugar, and whatever your heart desires!
Strawberry Lemon Drizzle Instructions
Chop Strawberries into slices or small dices
In a 2 quart pot add in your strawberries, sugar, lemon juice and zest. Allow to simmer on low to medium heat until the strawberries have released all their juices and the sauce has thickened slightly.
Remove from heat and add vanilla
Alternate Dutch Pancake Preparation
While I personally love to do things by hand (this allows a toddler to help and be involved) an alternative way to prep Dutch Pancakes would be to add all ingredients into a blender. Blend until smooth and boom you’re done! This can make thing much quicker if you have an even quicker time crunch.
Dutch Pancake Tips and Tricks
- If you don’t have a muffin tin a 10″ cast iron skillet or 9×13 baking dish works just as well!
- I personally would not supplement the butter with cooking spray.
- Make sure your muffin tin, skillet, or dish is hot before adding in the batter.
- Cinnamon, clove and nutmeg are wonderful additions that add an additional flavor to your dutch pancakes.
- You can prep batter the night before. Shake before adding to hot pan!
- Get creative with the type of berries you are using as a topping!
Dutch Pancake Storage Tips
These make wonderful meal prep! For refrigerator, allow to cool completely and wrap in plastic wrap. These will last in the refrigerator for 3-4 days. For freezer, allow to cool completely, package into Ziplock freezer baggies and freeze until ready to use. Reheat in a 350F oven and cook for 15 minutes until top is crispy. These last in the freezer for 3-4 months!
Additional Dutch Pancake Toppings
- Apple Butter
- Fresh Strawberries with Lemon
- Powder Sugar
- Lemon Curd
- Stewed Cinnamon Apples
- Whipped Cream
- Maple Syrup (My personal favorite)
Really the list goes on and on for what you truly can top these Dutch Pancakes with! Use your imagination! What would be your go to topping?
Need other Breakfast Ideas? See Here for my Chocolate Chip Sourdough Bread!
Mini Dutch Pancakes with Strawberry Lemon Drizzle
Ingredients
Equipment
Method
- Preheat your oven to 425F – you want this to be warm enough to create a spring in your pancakes. While oven is preheating chop strawberries into slices and combine with sugar, lemon juice and zest and cook on medium heat until a thick saucy consistency is achieved.Place 1/2 tablespoon of butter into each muffin tin and place in the oven while you make the batter. Keep an eye on this as you want to allow the butter to melt and brown the milk solids – not burn this. If it looks black or smells off, just start over with a bit of new butter! No big deal. I usually leave this to do its magic about 3-5 minutes. While your butter is browning, add to your mixing bowl the flour and salt. I would recommend sifting your flour as you want this to be as lump free as possible. Add in your whisked eggs, milk, sugar and vanilla. Combine until there are no lumps and you have a very smooth batter that can pour easy. Get your muffin tin out of the oven and pour your batter evenly between the tins. The butter and tin are going to be hot, be careful to not burn yourself! Bake at 425 for 12 to 15 minutes. I usually leave these in for 15 minutes, as I enjoy a crispy brown crust. If you want these to be softer on the tops the 12-13 minute mark is where to go. Once out of the oven these are going to be super fluffy and beautiful. These will deflate as they cool. Alternative Instructions: Blend in Blender for one minute, follow instructions as shown above.
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