Dessert

Mini Dutch Baby Pancakes with Blueberry Lemon Compote Recipe

BySana Jeannette January 5, 2026January 5, 2026

Introduction

These Mini Dutch Baby Pancakes are light, airy, and perfectly puffy, baked right in a muffin tin for individual servings. Served with a fresh blueberry lemon compote, they make a delightful breakfast or brunch treat that’s easy to prepare and sure to impress.

A white oval plate with a blue rim holds twelve golden brown mini cupcakes arranged close together, each cupcake topped with a generous layer of dark purple blueberry jam. On top of the jam, there are two or three whole fresh blueberries and small bits of bright yellow lemon zest scattered on each. The cupcakes are dusted with a light layer of powdered sugar, adding a soft white contrast to the warm colors. The plate is set on a white marbled surface with a corner of a white bowl filled with fresh blueberries visible at the top right, and a slice of lemon partially seen at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons lemon zest
1 cup all-purpose flour

4 large eggs
1 cup milk

1 teaspoon vanilla extract
¼ cup granulated sugar

4 tablespoons unsalted butter
½ teaspoon Kosher salt
1 cup blueberries

1 tablespoon lemon juice
2 tablespoons pure maple syrup

Instructions

Step 1: Preheat your oven to 425˚F. Place a nonstick muffin tin inside the oven while it heats to ensure it is very hot when you add the batter.

Step 2: Combine the lemon zest, flour, eggs, milk, vanilla extract, sugar, and salt in a blender. Blend until the batter is completely smooth. Let it rest while the oven finishes heating.
Step 3: In a small saucepan, add the blueberries, lemon juice, and maple syrup. Bring to a simmer over medium heat, then lower to a gentle simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
Step 4: Carefully remove the hot muffin tin from the oven. Add just under 1 teaspoon of butter to each muffin cup and swirl to coat.

Step 5: Immediately pour batter into each muffin cup about halfway full. Quickly return the tin to the oven and bake for 12–15 minutes, until edges are golden and puffed.
Step 6: Remove the pancakes from the oven and allow them to cool in the tin for a few minutes. They will deflate slightly—that’s normal. Remove from the tin and serve warm with the blueberry lemon compote. Optionally, sprinkle with extra lemon zest or powdered sugar.

Tips & Variations

Use a nonstick muffin tin for easy removal—regular tins may require greasing or liners.

Make sure all ingredients are at room temperature to help the batter blend smoothly and puff properly.
Try swapping blueberries in the compote for raspberries or blackberries for a different fruity twist.
For a dairy-free option, substitute the milk with almond or oat milk and use a non-dairy butter alternative.

Storage

Store any leftover mini Dutch baby pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to help them regain some crispness. Keep the blueberry lemon compote refrigerated separately and reheat briefly before serving.

How to Serve

The image shows a white oval plate with a blue rim holding twelve small round lemon cakes. Each cake has a golden brown outer layer with a soft texture and a deep purple glossy blueberry jam layer in the center. On top of the jam, there are two or three fresh blueberries and a sprinkle of fine powdered sugar and small pieces of lemon zest. Around the plate, there is a white marbled surface with scattered fresh blueberries, two lemon halves, a white square bowl filled with blueberries, and a napkin with a blue and green leaf pattern under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

It’s best to prepare and bake the batter right after blending for maximum puffiness. However, you can make the batter an hour ahead and keep it covered in the fridge.