Facebook

Twitter

Yummly

Mini Dutch Babies are one of my favorite breakfast recipes! They are so quick and easy to make. Plus, I love their baked custard texture. This time around, I filled my mini puffed pancakes with homemade blueberry pie filling. Let’s dig in!

This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.

This recipe was originally published on September 27, 2018 and is being republished with updates on April 19, 2021.

Jump to Recipe

Puffed Pancakes Perfection

I had a puffed pancake (aka dutch baby) for the first time many years ago at the Magnolia Pancake Haus in San Antonio, TX when Josh graduated from BMT. It was called an Apfel Pfannekuchen, but it’s pretty similar. I’ve also heard them called German Pancakes. They puff up when baked and deflate the second you take them out of the oven, making a crater perfect for holding your delicious fillings.

Whatever you call them, Mini Dutch Babies, German pancakes, pfannekuchen, puffed pancake… they are delicious! They have a different texture than our American pancakes. The high number of eggs in the recipe also imparts a unique flavor. I love that they are somehow both light and fluffy, and dense and chewy.

Time For Mini Dutch Babies…

This recipe couldn’t be any easier. Add your ingredients to a blender, whiz it up, and bake! Add the eggs to the blender first, as far from the melted butter as possible. Sift the flour and salt, then dump that onto the eggs. Pour the milk, vanilla, and orange zest on top.

This will help prevent the flour from flying around and not blending. Now dump the melted butter in and blend it all up. I scraped down the sides a few times to make sure flour didn’t get stuck.

Print Recipe

Muffin Tin Madness

Three tablespoon was a good amount of pancake batter for my muffin tin. You want them to be just under half full because they will puff up like crazy!

Measuring with a tablespoon will give you even sized Mini Dutch Babies, but I also found it just as easy to pour the batter into a glass measuring cup and use that to dispense the goodness. It’s easy to handle and pour and makes the process much quicker.

Or Use a Ramekin

Since I had some leftover batter, I decided to bake one of the Mini Dutch Babies in a ramekin. I filled it about halfway and had to increase the bake time. It got HUGE! Look at this thing! It was gorgeous and tasty.

You could absolutely try baking all of the batter in ramekins. The batter is fine to sit on the counter while the first batch bakes. I would place the ramekins on a baking sheet to make them easy to take in and out of the oven.

Whatever you do, don’t use a silicone muffin tray. They will be flat, dense discs.

Related Reading: French Toast with Kahlua Whipped Cream

Blueberry Pie Filling

I’ve made Mini Dutch Babies many times and I usually use a half batch of my cherry pie filling, or just maple syrup. But this time, I decided to use up a bag of blueberries lounging in my freezer.

You can use any frozen berries in this recipe. If you want to use fresh fruit, look into my cherry pie filling for better instructions. It takes just a few minutes to make, and you won’t regret it!

Enjoy!

Oh my! These deliciously light and puffy Mini Dutch Babies were scrumptious little bowls for my blueberry pie filling. The orange zest adds a brightness to the flavor and you can top them with anything you want. Jams, jellies, syrup, fruit, the world is yours! I’ve even used warmed up frozen fruit to fill these beautiful puffed pancakes.

Love this recipe? Get important updates when you sign up!

Mini Dutch Babies with Blueberry Pie Filling

A mini fluffy pancake bowl perfect for filling with homemade blueberry pie filling.

Pin this Recipe!

Course Breakfast

Cuisine American

Keyword Breakfast, Mini, Pancakes

Prep Time 20

Cook Time 15

Total Time 35

Servings 20 pancakes

Calories 101kcal

Author Colleen

Ingredients

Mini Dutch Babies

6 eggs
1 cup flour sifted (4.5 oz)
1/2 tsp salt
1 cup milk (8 fl oz)
1 tsp vanilla
1 tsp orange zest optional
1/4 cup unsalted butter melted

Blueberry Pie Filling

16 oz frozen blueberries
1 Tbsp lemon juice
2.5 oz sugar
Pinch of salt
1 1/2 Tbsp cornstarch
1 tsp vanilla

Instructions

Mini Dutch Babies

Preheat oven to 400℉. Grease metal muffin tins well and set aside.
In a blender, add eggs, sifted flour, salt, milk, vanilla, and orange zest in that order. Top with melted butter and process until smooth. If you are worried about lumps, pour the batter through a sieve and into a bowl.
Fill prepared muffin tins with about 3 tablespoons of batter in each cavity. They should be just under half full.
Bake for 10- 12 minutes or until pancakes are puffed and a light golden brown. They will deflate the moment you remove them from the oven.

Blueberry Pie Filling

Combine the blueberries, lemon juice, sugar, salt, and cornstarch in a small saucepan. Heat over a medium- low heat until the berries are melted, about 3 minutes.
Bump the heat up to medium- high and cook, stirring constantly, until thick. About 3 minutes.
Reduce the heat to medium- low and cook for an additional 1- 3 minutes, or until thickened to your liking.
Remove from the heat and stir in the vanilla. You can either serve it on the Mini Dutch Babies now, or save t for later. If storing, let the mixture cool to room temp before moving it (in a covered container) to the fridge to chill.