Yield: 12
These mini Dutch baby pancakes with blueberries are a light, fluffy breakfast made in a muffin tin for easy serving. As they bake, the batter puffs up and forms golden edges with a soft center, creating a perfect balance of texture. The blueberries add bursts of natural sweetness, while the simple batter comes together quickly in a blender. Finished with powdered sugar or syrup, this easy oven pancake recipe is perfect for breakfast, brunch, or a simple morning treat.
These mini Dutch baby pancakes are baked with fresh blueberries for a light, airy texture and golden edges.
Ingredients
- 1 cup blueberries
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 tablespoons unsalted butter, melted and cooled, divided
- Powdered sugar (optional)
Directions
- Place your 12-well muffin tin in the oven and begin preheating to 425°F.
- Combine eggs, milk, flour, syrup (if using), vanilla extract, a pinch of salt, and 2 tablespoons of melted butter in a blender, then blend until smooth (about 30 seconds). Let the batter rest for 5-10 min.
- When the oven is heated, remove the muffin tin carefully. Brush the remaining melted butter into the muffin wells.
- Sprinkle the fresh blueberries into each cup, then pour about ¼ cup of batter into each well.
- Place them on the middle rack and bake for 12-15 min or until the Dutch babies are puffed and golden.
- Remove them from the oven and let the pancakes cool down. The middle part will sink in as it cools.
- Sprinkle with powdered sugar or your choice of syrup, and enjoy!
Recipe created by Hello Little Foodies for Superfresh Growers.
