Mini Dutch Babies

These light and fluffy mini dutch babies are like the perfect combo of a pancake, crepe and popover, then topped with fruit and powdered sugar, making the perfectly delicious, healthy and beautiful breakfast!

If you’ve never had or heard of a dutch baby, think crepe meets popover meets pancake. It’s light & fluffy with a flaky exterior like a popover, but has the eggy quality of a crepe, and the shape and how it’s eaten is most like a pancake. These are fun because they’re so versatile, you can dress them up however you want. 

I have these adorable mini cast iron skillets, so I made mini dutch babies. However, you can definitely make this in one large oven proof skillet. The reason I have some in little ramekins is because I had some extra batter, and wanted to see how they turned out. They baked up fine in the ramekins, but didn’t quite get the crust and texture like you’ll get with a skillet, so I highly recommend using a skillet!

A little butter never hurt anyone

I’ve read recipes where they put all the ingredients in a blender or food processor, and give it a whirl. So if you feel so inclined, feel free to do it that way. I haven’t tried it, though, so can’t vouch for the results. The basic steps are to preheat the oven, beat the eggs until frothy (this is what makes it so fluffy), stream in the milk and melted butter while mixing, then add in the dry ingredients and season with salt and pepper. When the batter is ready, put butter in the skillets, and put it in the oven for a couple minutes until the butter is melted. Take them out, swirl the butter around to coat the skillet, and divide the batter among the skillets. Bake for 20 minutes. It’s fun to watch it because right when you take it out of the oven, it’ll be really big and fluff, but it’ll immediately start to deflate. Put your favorite toppings on it and eat it immediately!

BIg and fluffy right out of the oven

 

They’ll start to deflate as soon as they’re out of the oven

I chose to add berries, bananas, figs and powdered sugar to my mini dutch babies. However, once again, this is a great vehicle for pretty much anything, so go nuts with your topping ideas. Get creative!

Sweet topping ideas:
Nutella, strawberries, whipped cream
Pears, whipped goat cheese, honey and pistachios
Lemon curd, ricotta cheese, berry compote

I bet you have all the ingredients already, so what are you waiting for? Give them a try, and I hope you absolutely love them! Hugs & kisses and all my best wishes!

Print Recipe
Mini Dutch Babies
These light and fluffy mini dutch babies are topped with fruit and powdered sugar, making the perfectly delicious, healthy and beautiful breakfast!
Prep Time 5 min
Cook Time 20 min
Servings
Ingredients
Prep Time 5 min
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Blend eggs in a food processor or with hand mixer on high speed until frothy, about 1 minute. With blender on, gradually stream in milk and 2 tbsp butter that has been melted and cooled. Blend another 30 seconds. Add flour, cornstarch, sugar and vanilla extract. Blend just to combine.
  3. Divide 1 tbsp evenly between 2-3 mini cast iron skillets, depending on the size (or in one large skillet). Place in oven for a couple minutes just until butter is melted. Remove skillets from oven, swirl butter to coat. Evenly divide batter among the skillets.
  4. Bake for 20 minutes, or until puffed and brown around the edges. It will start to deflate as soon as it comes out.
  5. Top with berries, bananas, figs and powdered sugar to taste.
  6. Enjoy immediately!
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