Dessert

Mini Dutch Baby Pancakes with Blueberry Lemon Compote Recipe

Bymia larkspur December 15, 2025December 15, 2025

Introduction

Mini Dutch Baby Pancakes are a delightful twist on a classic breakfast favorite. Light, fluffy, and perfectly puffy, these individual pancakes come with a bright and tangy blueberry lemon compote that adds a fresh burst of flavor. They’re easy to make and sure to impress at your next brunch.

A white oval plate with a blue rim holds twelve small round pastries arranged close together. Each pastry has a golden brown outer crust with a slightly puffed texture. In the center of each sits a glossy dark purple blueberry jam topped with two fresh blueberries. The pastries are dusted lightly with powdered sugar and sprinkled with small shreds of bright yellow lemon zest. The plate is set on a white marbled surface with a blueberry-patterned cloth peeking from underneath, and a small white bowl filled with fresh blueberries is visible in the top right corner. 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 so it becomes very hot.
Step 2: Add all the room temperature batter ingredients—lemon zest, flour, eggs, milk, vanilla extract, sugar, salt, and 1 tablespoon of butter—to a blender. Blend until completely smooth. Let the batter rest as the oven preheats.
Step 3: In a small saucepan, combine the blueberries, lemon juice, and maple syrup. Bring to a simmer over medium heat, then reduce to low and cook for 8-10 minutes until the mixture thickens slightly. Remove from heat and let cool.
Step 4: Carefully take the heated muffin tin out of the oven and add just under 1 teaspoon of butter to each cup. Immediately pour the batter into each cup, filling about halfway. Return the tin to the oven quickly.
Step 5: Bake for 12-15 minutes until the edges puff up and turn golden brown. Once removed from the oven, the pancakes will start to deflate, which is normal. Let them cool for a few minutes before gently removing them from the tin. Serve warm topped with the blueberry lemon compote. Add extra lemon zest or powdered sugar if desired.

Tips & Variations

Use a nonstick muffin tin for the best release and puffiness.
Make sure all batter ingredients are at room temperature for a smoother batter and better rise.
Try substituting blueberries with raspberries or blackberries for a different berry compote.
Add a pinch of cinnamon to the batter for a warm, spicy note.

Storage

Store 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 revive some of their puffiness. Keep the blueberry lemon compote refrigerated separately and warm slightly before serving again.

How to Serve

A grey metal six-cup muffin pan holds six small baked cakes with a golden-brown top that is slightly cracked and uneven, showing soft yellow interiors beneath. The muffins are evenly spaced in the pan with a smooth, light crust around the edges and a slightly puffy middle layer. The pan rests on a white marbled textured surface covered partly by a white cloth with a blue and green floral pattern peeking out from underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

While the batter can be made ahead and refrigerated for a few hours, it’s best used fresh for maximum puffiness. Let it come to room temperature before baking.