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Easy Mini Dutch Baby Pancakes with Blueberries and Lemon Recipe

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4.4 from 31 reviews

These Easy Mini Dutch Baby Pancakes are a delightful twist on the traditional Dutch baby, baked to perfection in muffin tins for individual servings. Light, fluffy, and slightly crisp on the edges, they are infused with lemon zest and vanilla, topped with fresh blueberries and a drizzle of pure maple syrup for a refreshing breakfast treat.

  • Total Time: 28 minutes
  • Yield: 12 mini Dutch baby pancakes

Ingredients

Batter

  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • ½ teaspoons Kosher salt
  • 4 tablespoons unsalted butter

Topping

  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup

Instructions

  1. Preheat Oven and Prepare Pan. Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin in the oven to warm as the butter melts later in each cup.
  2. Make the Batter. In a large mixing bowl, whisk together the eggs, milk, vanilla extract, lemon zest, granulated sugar, and kosher salt until smooth. Gradually add the flour while continuing to whisk until the batter is fully combined and free of lumps.
  3. Add Butter to Muffin Cups. Carefully remove the hot muffin tin from the oven. Add approximately one teaspoon of unsalted butter into each muffin cup, allowing it to melt and coat the bottom and sides.
  4. Pour Batter and Bake. Immediately pour the batter evenly into each muffin cup, filling about three-quarters full. Return the pan to the oven and bake for 15 to 18 minutes, or until the mini Dutch babies have puffed up and turned golden brown on the edges.
  5. Prepare Blueberry Topping. While the pancakes bake, combine the fresh blueberries with lemon juice in a small bowl, gently tossing to coat and bring out the freshness.
  6. Serve. Remove the mini Dutch baby pancakes from the oven and let them cool for a minute. Carefully remove from the muffin tin and place on serving plates. Top each with the lemony blueberries and drizzle with pure maple syrup before serving.

Notes

  • Use fresh lemon zest for the best citrus flavor.
  • Ensure your eggs and milk are at room temperature for a smoother batter.
  • The butter in the muffin cups helps create the crispy edges characteristic of Dutch baby pancakes.
  • Serve immediately for the best puff and texture.
  • Optional: Add a dusting of powdered sugar before serving for extra sweetness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-mini-dutch-baby-pancakes-with-blueberries-and-lemon-recipe/