A great alternative to pancakes, these mini lemon Dutch baby pancakes are dusted with lemon sugar and served with an easy, warm blueberry sauce.
These mini lemon Dutch baby pancakes are wonderful for feeding everyone at once, since they bake up all together nice and quickly in the oven. No waiting for batches of regular pancakes.
To make these dutch babies extra special, they are dusted with lemon sugar as soon as they come out of the oven, then served with a quick and easy, microwave blueberry sauce.
Ingredients and Substitutions
Lemons – you can use regular lemons or Meyer lemons. You will need to start with fresh lemons to get the lemon zest.
Blueberries – either fresh or frozen blueberries will work for the blueberry sauce. If starting with frozen blueberries, allow a bit of extra time in the microwave for the sauce to cook up.
Recipe Tips
- If you’d like just one large Dutch Baby, rather than minis, you can pour all the batter into a hot (preheated with the oven) 10-inch top diameter cast iron skillet instead. Cooking time would be a few minutes longer.
- I love the ease of microwaving the blueberry sauce, but it can also be cooked up in a small saucepan on the stove-top if you like.
Top Tip!
Dutch Babies will puff up in the oven, then immediately deflate once taken from the oven. Enjoy them warm from the oven as they don’t keep re-heat all that well. That said, I have frozen left-overs and found them just fine re-heated in the microwave from frozen.
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Get the Recipe: Mini Lemon Dutch Babies with Blueberry Sauce
Mini individual size Dutch baby pancakes, dusted with lemon sugar and serve with a warm blueberry sauce.
5 stars from 7 ratings
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Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Yield: 10 pancakes
Ingredients
Lemon Sugar:
- 1/4 cup white sugar
- 1 1/2 teaspoons lemon zest
Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 3 Tablespoon white sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 teaspoon lemon juice
Dutch Baby Pancake Batter:
- 2 Tablespoons butter, melted and slightly cooled
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon vanilla
- 1/8 teaspoon fine salt
- 2 Tablespoons melted butter, for pan
- Icing/confectioner's sugar, for garnish
Instructions
Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° with muffin tins in oven. (Regular bake setting/not fan assisted)
Mix up the lemon sugar by stirring together the white sugar and lemon zest in a small bowl. Set aside.
Make the Dutch baby batter by combining all the pancake ingredients in a blender and mixing well, until frothy. Leave in blender.
When oven is preheated, melt additional 2 Tbsp butter. Remove hot muffin tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2 full.
Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour.
While Dutch Babies are baking, made blueberry sauce. Add blueberries to a 2-cup or larger microwaveable measuring cup or bowl. Add remaining sauce ingredients and stir to combine. Microwave on high for 1 minutes. Stir. Microwave for 1 more minute, or until blueberries are softened and sauce is thickened. (Sauce will thicken a bit further as it sits). *If starting with frozen blueberries, you may need another 30 seconds or so. Serve warm, re-warming a bit, if necessary. (*You can also make the sauce in a small saucepan on the stove-top. Simply bring mixture to a boil, stirring, then allow to simmer for a few minutes).
Remove from oven (pancakes will quickly deflate). Immediately sprinkle with lemon sugar while still warm. Remove pancakes to serving plates and spoon warm blueberry sauce over. Enjoy warm, fresh from the oven with a garnish of icing sugar.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: Dutch
Course: Breakfast, Brunch
Author: Jennifer Maloney
Serving: 1serving, Calories: 156kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 78mg, Sodium: 97mg, Potassium: 72mg, Sugar: 12g, Vitamin A: 280IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 0.8mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.
More Mini Dutch Baby Recipes to Love!
Jennifer Maloney
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
www.seasonsandsuppers.ca/about/
Breakfast and Brunch Recipes Dutch Baby Recipes
originally published on Mar 5, 2019 (last updated Aug 10, 2023)
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16 comments on “Mini Lemon Dutch Baby Pancakes”
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Amy —Reply
I’ve been making dutch baby pancakes for years, but these are such a cute and tasty variation. This recipe is definitely a keeper.Jennifer —Reply
Thanks Amy! So glad you enjoyed them :)
Jeannie pfoh —Reply
Hi Jennifer,
I love your recipes. They are well written and simple to make. I have a question on the mini dutch babies. You said they could also be made in a 10″ cast iron pan. How long would you suggest I bake it for? Thanks again for all your wonderful recipes.
JeannieJennifer —Reply
Hi Jeannie, just heat the large pan up in the preheating oven, then dump all the batter in at once, return to oven. The large one takes 18-22 minutes (keep an eye on it after 15 minutes. Should be puffy and quite golden around the edges. Enjoy :)
Jennifer —Reply
These are amazing! Stumbled across the recipe this morning while upnorth. Simple ingredients I had on hand made it an easy choice. Off the chart flavor with all components. Keeper recipe. Thanks so much.Jennifer —Reply
So glad you enjoyed them! Thanks Jennifer :)
Sharon —Reply
This is an easy showstopper breakfast! I’ve made these several times this summer and my kids suggested we serve it to visitors coming to stay over. (My guests later asked if we eat like this all the time!) Courtesy of Seasons and Suppers! Thank you for this delicious recipe. Your website is a lifesaver, full of ideas, tips and recipes that make cooking for others less daunting and manageable! I honestly felt like I had a friend helping me in the kitchen when I made your recipes!Jennifer —Reply
I’m so glad you are enjoying this, Sharon! Thanks for your kind words, too. Love that you are cooking along :)
Laura | Tutti Dolci —Reply
Too cute! Love the mini size of these dutch babies (and the blueberry sauce!). :)
Jennifer —Reply
Thanks Laura!
Milena —Reply
Such a perfect treat for any time of day really! I love the blueberry sauce .Jennifer —Reply
Thanks Milena and yes, the sauce goes so nicely with these lemon Dutch babies :)
OMG Jennifer! Just spotted these on IG and had to pop right on over! WOW! They look fantastic. I’ve always enjoyed the blueberry lemon combination and Dutch babies, so these need to happen soon at our house. I know we’d all love them!Chris Scheuer —Reply
I love the whimsical shape of these Dutch babies. And to me, lemon and blueberry are a match made in heaven so I know these will be a huge hit! Can’t wait to try them!I want one! Or two! These are absolutely perfect Jennifer. I adore Dutch babies but this mini-size is calling my name. Blueberry and lemon and all that puffiness is just drool worthy! Pinning for later :)
Jennifer —Reply
Thanks so much, Tricia :)
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