Mini Dutch Baby Pancakes with Berry Compote is about to become a breakfast favorite. They’re mini, adorable, and super-tasty, too.
Ooo, ooo, ooo… I love breakfast and brunch, don’t you? When these lovely little pancakes are on the menu, things start to look really good! 
These Mini Dutch Baby Pancakes with Berry Compote are made in a muffin tin to make baking a cinch. You’ve probably seen or tried a traditional Dutch baby version like my Blueberry Dutch Baby Pancake. This recipe is always a hit!
A traditional Dutch baby pancake is made in the oven in a large skillet, and it gets really poofy when you bake it, and falls slightly when removed from the oven (this muffin-tin version does, too). It’s thicker than a standard pancake, too.
I love that these minis are made in a muffin tin. They’re one of those dishes that are so easy to make AND are a showstopper once they hit the breakfast table. This recipe makes six, but you could easily double the recipe if you have more people to feed.
If you’re looking for another breakfast option to serve just a few people, this Zucchini-Thyme Frittata for Two is ideal for breakfast… or brunch, lunch, and even dinner!
Like these mini Dutch baby pancakes, you can make these Baked Hash Brown Egg Cups with Parmesan and Pancetta in a muffin tin. They’re nice for brunch, and they’re great as a grab-and-go breakfast option in the a.m.
I made the berry compote for these pancakes using frozen berries because, winter. I love that you can enjoy a sweet berry topping in the middle of February! Pick your favorite berry, and have fun. I had frozen mixed berries in the freezer, so ta-dah!
I saw a recipe on Rachel Ray Every Day for a savory berry compote. It sounds really good, but I’d have to think about how I’d use it! Maybe over pork?
You’ll probably have a little leftover compote, but it’s fabulous on toast or plain Greek yogurt, too! The pancake recipe makes six, but if you need more, double the recipe to yield a full dozen.
Click HERE for the compote recipe.
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Mini Dutch Baby Pancakes
Ingredients
For the pancakes:
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons butter (diced)
For the compote:
- Click the link above for the recipe.
Instructions
For the pancakes:
- Preheat the oven to 425 degrees F. Divide the butter into equal pieces and place in each well of a 6-count muffin tin.
- Add the eggs, milk vanilla, maple syrup, salt, and flour to a blender. Blend 30 seconds until smooth.
- Add the muffin tin with the butter to the oven for a few minutes to melt the butter. Remove and divide the egg mixture evenly between the muffin wells.
- Bake for 18-20 minutes. The pancakes will puff up while cooking, but will deflate a bit when removed from the oven.
For the compote:
- Click the link above for the recipe.
Notes
You can easily double the ingredients for the pancakes to make a full dozen.
- Category: Breakfast
