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 got to 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):
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
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!
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.
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!
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.
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.
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. That makes it so fun! Aren’t they CUTE?
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 these yummy Dutch babies with those you love soon. They’re delicious!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More BREAKFAST Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of breakfast recipes to choose from, including:
- Classic French Toast
- Ham n’ Cheese Breakfast Soufflé
- Lemon Ricotta Pancakes
- Chocolate Chip Muffins
- Florentine Eggs and Bacon
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Original recipe source: Laura Powell, at https://www.realmomkitchen.com/mini-german-pancakes/
↓↓ PRINTABLE RECIPE BELOW ↓↓
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!
- 1 cup milk , I use 1%
- 6 large eggs
- 1 cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest , optional, but good!
- ¼ cup butter , melted (= 4 Tablespoons or ½ stick)
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.
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.
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!
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.
Remove Dutch babies from muffin tin(s), and serve warm, along with your favorite toppings!
Optional Toppings: (not included in caloric calculation) - blueberry or apple pie filling, strawberries, maple syrup, whipped cream, lemon wedges and sifted powdered sugar.
Here’s one more to pin on your Pinterest boards!
No sugar?
Add a TBS of Malt Powder.