Description

Mini Berry Dutch Babies are delightful mini pancakes that puff up beautifully in the oven, creating a golden-brown exterior and a soft, airy interior. Bursting with fresh berry flavors, these treats are perfect for brunch or a cozy breakfast, sure to bring smiles to your table. With minimal effort and a quick preparation time, they can easily become a cherished family favorite. Serve them warm with a dusting of powdered sugar for an elegant touch that makes every bite feel like a special occasion.

Ingredients

Scale

1 cup all-purpose flour
1 cup whole milk
4 large eggs
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup mixed berries (blueberries, raspberries, or strawberries)
4 tablespoons unsalted butter
Powdered sugar (optional, for serving)

Instructions

Preheat your oven to 425°F (220°C) and place a 12-cup muffin tin inside to heat.
In a mixing bowl, whisk together flour, milk, eggs, sugar, and vanilla extract until smooth.
Carefully remove the hot muffin tin from the oven and add about half a tablespoon of butter into each cup. Let it melt completely.
Pour the batter evenly into each muffin cup filling them halfway.
Top with your choice of mixed berries.
Bake for 15-20 minutes or until puffed and golden brown.
Allow to cool slightly before removing from the tin and dust with powdered sugar if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pancake (50g)
Calories: 160
Sugar: 4g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg

Keywords: Customize with seasonal fruits like peaches or apples for variety. For added flavor, sprinkle some cinnamon on top before baking. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.