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Mini Dutch Baby Pancakes with Blueberry Lemon Compote Recipe

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4.5 from 85 reviews

These Mini Dutch Baby Pancakes with Blueberry Lemon Compote are delightful, puffy oven-baked treats perfect for breakfast or brunch. Individual-sized Dutch babies baked in a hot muffin tin create a crispy-edged, custardy interior. The vibrant blueberry lemon compote adds a fresh, tangy sweetness, making this recipe both visually appealing and deliciously flavorful.

Ingredients

Scale

Pancake Batter

  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)
  • 1 cup milk (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter (for muffin tins)
  • ½ teaspoon kosher salt

Blueberry Lemon Compote

  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425˚F (218˚C). Place a nonstick muffin tin into the oven as it preheats to ensure it is super hot for the batter. This step is crucial for achieving the signature puffiness of Dutch baby pancakes.
  2. Blend Batter Ingredients: Add all the pancake batter ingredients—lemon zest, all-purpose flour, eggs, milk, vanilla extract, sugar, and kosher salt—into a blender. Blend until the mixture is completely smooth and homogenous. Allow the batter to rest at room temperature while the oven continues to preheat.
  3. Prepare Blueberry Lemon Compote: In a small saucepan, combine blueberries, lemon juice, and pure maple syrup. Bring the mixture to a simmer over medium heat, then reduce to low. Cook gently for 8-10 minutes, stirring occasionally, until the compote thickens slightly. Remove from heat and let it cool to room temperature.
  4. Butter Muffin Tin and Add Batter: Carefully remove the hot muffin tin from the oven. Immediately add slightly less than 1 teaspoon of unsalted butter into each muffin cup, allowing it to melt completely. Quickly and carefully fill each cup about halfway with the rested batter to maintain maximum oven heat.
  5. Bake Pancakes: Return the muffin tin to the oven and bake for 12 to 15 minutes until each pancake is golden brown on the edges and puffed up noticeably. Remove from the oven promptly to prevent overcooking.
  6. Cool and Serve: Let the mini Dutch baby pancakes cool in the pan for a few minutes; they will start to deflate which is normal. Carefully remove them from the pan and serve warm topped with the cooled blueberry lemon compote. Optionally, garnish with additional lemon zest or a dusting of powdered sugar for extra brightness and sweetness.

Notes

  • Using a nonstick muffin tin helps prevent sticking and eases removal.
  • Ensure eggs and milk are at room temperature to improve batter texture and rise.
  • Do not open the oven during the baking time to maintain heat and puffiness.
  • The Dutch babies will deflate slightly once removed from the oven—this is normal and does not affect flavor.
  • The compote can be made ahead and refrigerated; gently warm before serving if desired.
  • For a dairy-free option, substitute butter with a plant-based alternative and use a milk substitute.

Keywords: mini dutch baby, pancake, blueberry lemon compote, breakfast, brunch, oven-baked pancakes, individual pancakes

Find it online: https://www.sanacooks.com/mini-dutch-baby-pancakes-with-blueberry-lemon-compote-recipe/