Mini Dutch Baby Pancakes with Blueberry Lemon Compote Recipe
These Mini Dutch Baby Pancakes with Blueberry Lemon Compote are delightful, airy, and bursting with fresh citrus and berry flavors. Perfectly baked in a muffin tin for easy individual servings, these fluffy pancakes are complemented by a tangy-sweet compote creating a balanced and elegant breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pancakes
- 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 (plus extra for greasing)
- ½ teaspoons Kosher salt
Blueberry Lemon Compote
- 1 cup blueberries
- 1 tablespoon lemon juice
- 2 tablespoons pure maple syrup
Instructions
- Preheat Oven and Muffin Tin: Preheat your oven to 425˚F (220˚C). Place a nonstick muffin tin inside the oven during preheating to ensure it’s super hot when you add the batter. This helps achieve the desired puffiness and texture.
- Prepare the Batter: Combine all pancake ingredients (lemon zest, all-purpose flour, eggs, milk, vanilla extract, granulated sugar, butter, and kosher salt) at room temperature into a blender. Blend until the batter is completely smooth. Let the batter rest while the oven heats up.
- Make the Blueberry Lemon Compote: In a small saucepan, add blueberries, lemon juice, and maple syrup. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook for 8-10 minutes until the compote thickens slightly. Remove from heat and allow it to cool while baking the pancakes.
- Prepare Muffin Tins and Add Batter: Carefully remove the hot muffin tin from the oven. Add just under 1 teaspoon of butter into each muffin cup to grease it. Quickly and carefully fill each muffin cup about halfway with the batter, then immediately return the tin to the oven to bake.
- Bake the Mini Dutch Babies: Bake for 12-15 minutes until the edges are golden brown and the pancakes are very puffy. Once removed from the oven, the pancakes will begin to deflate, which is normal. Allow the pancakes to cool a few minutes in the pan before removing.
- Serve: Serve the mini Dutch baby pancakes warm with the blueberry lemon compote on top. Optionally garnish with extra lemon zest and a dusting of powdered sugar for added flavor and presentation.
Notes
- Use room temperature ingredients for best batter consistency and rise.
- A nonstick muffin tin helps prevent sticking and makes removal easier.
- Ensure the muffin tin is very hot before adding batter to achieve the characteristic puff.
- Compote can be made ahead and stored in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serve immediately after baking as the pancakes deflate as they cool.
Keywords: Mini Dutch Baby Pancakes, Blueberry Lemon Compote, Breakfast, Brunch, Oven Baked Pancakes, Individual Pancakes, Lemon Zest, Blueberries, Maple Syrup
