Mini Dutch Baby Pancakes with Berry Compote is about to become a breakfast favorite. They’re mini, adorable, and super-tasty, too.
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. 
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!
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.
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Mini Dutch Baby Pancakes with Berry Compote
- Total Time: 30
- Yield: 6 mini pancakes 1x
Description
Oven-baked mini Dutch baby pancakes made in a muffin tin, served with a warm frozen-berry compote.
Ingredients
For the pancakes:
- 3 large eggs
- 3/4 cup (180 ml) whole milk
- 3/4 cup (95 g) all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted, plus more for greasing tin
For the berry compote:
- 2 cups (300 g) frozen mixed berries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Generously butter a standard 6-cup muffin tin and place it in the oven while it preheats.
- In a blender, combine eggs, milk, flour, sugar, vanilla, salt, and melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes.
- Carefully remove the hot muffin tin from the oven. Pour batter evenly into the 6 cups, filling each about halfway.
- Bake for 18-20 minutes without opening the oven door, until the pancakes are puffed and deep golden brown at the edges.
- While the pancakes bake, make the compote: combine frozen berries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and the mixture thickens slightly, about 8-10 minutes.
- Remove the muffin tin from the oven. The pancakes will deflate slightly — this is expected. Let them cool in the tin for 1-2 minutes before removing.
- Transfer to plates and spoon warm berry compote over each pancake. Serve immediately.
Notes
- Do not open the oven door while the pancakes are baking — the sudden temperature drop will prevent them from puffing properly.
- Frozen mixed berries work beautifully here year-round. Fresh berries can be used, but may need 2-3 extra minutes on the stove since they release less juice.
- Leftover compote keeps in the fridge for up to 5 days and is excellent on toast or stirred into plain Greek yogurt.
- Double the pancake recipe and use two muffin tins to yield a full dozen for a larger crowd.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with compote
Frequently Asked Questions
Can I use fresh berries instead of frozen for the berry compote?
Yes, you can use fresh berries, but you may need to adjust the cooking time for the compote as fresh berries release less juice than frozen.
How do I ensure the Mini Dutch Baby Pancakes puff up properly in the muffin tin?
Make sure your oven is preheated to the correct temperature and avoid opening the oven door while they are baking, as this can cause them to deflate.
Can I double the recipe for Mini Dutch Baby Pancakes?
Absolutely! Just double the ingredients and use two muffin tins if necessary, keeping an eye on the baking time as it may vary.
