Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!
Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

Looking for a FUN way to serve breakfast or brunch? You’ve gotta try these yummy mini Dutch babies! Set out a platter of them, along with a variety of colorful and yummy toppings, and you will be amazed how crazy everyone goes for them!

The topping possibilities are endless, and these little Dutch babies are ridiculously EASY to make – this will be a popular breakfast or brunch… guaranteed! Here’s how to make them for those you love (a printable recipe card is also available at the bottom of this post):

Lots Of Toppings Make This A Great Breakfast!

Before you begin preparing and cooking the mini Dutch babies, it’s a good idea to get all your toppings ready to go. That way, when they come out of the oven, you are ready to roll! When you offer a variety of toppings, it makes this a FUN and easy breakfast bar!

Our mini Dutch babies were served with the options shown below: Maple syrup, whipped cream, sliced fresh strawberries, apple pie filling, blueberry pie filling, lemon wedges and sifted powdered sugar. Each of these really compliment the Dutch babies with added color and flavor!  My all-time favorite way to enjoy them is to squeeze fresh lemon juice onto the Dutch baby, and then sift powdered sugar over the top. YUM!

Strawberries, apple pie & blueberry fillings, lemon, powders sugar, whipped cream and syrup ready for Dutch babies.

Prepare The Batter

The batter is super easy to prepare using a blender. The ingredients are milk, eggs, flour, salt, vanilla extract, orange zest (optional but good), and butter. Place all the ingredients EXCEPT FOR THE BUTTER into a blender.

Cover and blend on medium-high speed for about a minute. Scrape down the sides of the blender and make sure any flour “clumps” are incorporated/blended into the batter.

The batter is made using flour, eggs, vanilla, butter, salt and milk.All batter ingredients (except butter) are mixed in a blender.

Melt the butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle that melted butter in, because that helps to “temper” the raw eggs in the batter, instead of scrambling them!

Melted butter is streamed into the batter, a bit at a time.

Bake The Mini Dutch Babies

Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Carefully pour the batter (evenly  divided) into the muffin tin(s). I pour the batter straight from the blender, for convenience. The muffin cups should be filled halfway with batter. 

NOTE: This recipe makes approximately 18 mini Dutch babies. If you only have one  (12 cup) muffin tin, simply repeat the process with the 2nd batch, using up the rest of the batter.

Mini Dutch babies are baked in standard sized muffin tins.

Bake the mini Dutch babies in a preheated 400°F oven for 15 minutes, or until they are lightly browned and are puffy on the top.  Remove the muffin tin from the oven and place on a wire rack.

As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which will naturally form a small “crater” in the middle. That is PERFECTLY done, because the crater will hold the various toppings you serve with these little treats.

Once removed from oven, the mini Dutch babies will create their own crater in the middle.

Time To Serve The Mini Dutch Babies!

Once the “craters” have formed, it’s time to serve these delicious and colorful little treats. Lift each mini Dutch baby out of the muffin tin, and place a few warm ones on each plate. Let your family or friends then choose the toppings they want for each one. Aren’t they CUTE?

To serve, fill the mini Dutch babies with favorite fruit toppings.Top each one with sifted powdered sugar, whipped cream or maple syrup.

This is such a fun, EASY breakfast or brunch, and your family or guests will enjoy choosing the toppings to enjoy on their yummy breakfast treats. I hope you have the opportunity to make and enjoy mini Dutch babies soon. They’re delicious!

Thanks for stopping by, and I trust you will have a fantastic day. There is a complete, printable recipe card at the bottom of this post, if you decide you would like to try this recipe. Enjoy!

Looking For More BREAKFAST Ideas?

You can find all of my breakfast recipes, from egg dishes, smoothies, pancakes, muffins, scones, etc. in the Recipe Index, located at the top of the page. I have quite a few, including:

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Original recipe source: Laura Powell, at https://www.realmomkitchen.com/mini-german-pancakes/

Mini Dutch Babies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

Category: Breakfast, Brunch
Cuisine: All Cuisines, American
Keyword: mini Dutch babies
Servings: 18 (approx.)
Calories Per Serving: 78 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup milk , I use 1%
  • 6 large eggs
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup butter , melted (= 4 Tablespoons or ½ stick)
Instructions
  1. TIP: Before you begin preparing and cooking the mini Dutch babies, it's a good idea to get all your toppings ready to go. See optional toppings below.

Make The Mini Dutch Babies:
  1. Place milk, eggs, flour, salt, vanilla, and orange zest in blender. **Do NOT add butter yet. Cover and blend on medium-high speed for about a minute. Scrape down sides of blender and make sure any flour "clumps" are incorporated/blended into batter.

  2. Melt butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle melted butter in, because it helps "temper" the raw eggs in the batter, instead of scrambling them!

  3. Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Pour batter (evenly  divided) into muffin tin(s), filling each muffin cup half full.  Bake for 15 minutes, or until puffy on top and golden brown. Transfer pan to a wire rack. **As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which forms a small "crater" in the middle.

  4. Remove Dutch babies from muffin tin(s), and serve warm, along with your favorite toppings!

Recipe Notes

Optional Toppings: (not included in caloric calculation) - blueberry or apple pie filling, strawberries, maple syrup, whipped cream, lemon wedges and sifted powdered sugar.

Nutrition Facts
Mini Dutch Babies
Amount Per Serving (1 g)
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 69mg23%
Sodium 117mg5%
Potassium 50mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 194IU4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

Mini Dutch Babies

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