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Mini Dutch Baby Pancakes with Blueberry Lemon Compote Recipe

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4.7 from 85 reviews

These Mini Dutch Baby Pancakes with Blueberry Lemon Compote are light, fluffy, and perfectly puffed baked treats that combine a delicate lemon flavor with a sweet-tart blueberry topping. Baked individually in a hot muffin tin, they are an elegant and fun breakfast or brunch option, featuring a vibrant homemade compote that adds a burst of freshness and natural sweetness.

Ingredients

Scale

For the Mini Dutch Baby Pancakes

  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)
  • 1 cup milk (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter (for muffin tins)
  • ½ teaspoon kosher salt

For the Blueberry Lemon Compote

  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425˚F (218˚C). Place a nonstick muffin tin inside the oven to heat up thoroughly. This step is essential to achieve the signature puffiness and golden edges of the Dutch baby pancakes.
  2. Blend Batter Ingredients: In a blender, combine the lemon zest, all-purpose flour, eggs, milk, vanilla extract, granulated sugar, and kosher salt. Blend until the batter is completely smooth and homogeneous. Let the batter rest at room temperature while the oven finishes heating.
  3. Prepare Blueberry Lemon Compote: In a small saucepan, mix together the blueberries, lemon juice, and pure maple syrup. Bring the mixture to a gentle simmer over medium heat, then lower to a low heat and cook, stirring occasionally, for 8-10 minutes until slightly thickened. Remove from heat and let it cool to room temperature.
  4. Butter Muffin Tin and Add Batter: Using oven mitts, carefully take the hot muffin tin out of the oven. Add just under 1 teaspoon of unsalted butter to each muffin cup and allow it to melt completely. Quickly pour batter into each cup, filling about halfway to maintain high heat and promote puffiness.
  5. Bake Pancakes: Return the filled muffin tin to the oven and bake for 12 to 15 minutes until the pancakes are puffed up and golden brown around the edges. Remove from the oven promptly to avoid overcooking.
  6. Cool and Serve: Let the mini Dutch baby pancakes cool in the tin for a few minutes, during which they will begin to deflate naturally. Carefully remove them from the tin and serve warm topped with the cooled blueberry lemon compote. For added flair, garnish with extra lemon zest or a light dusting of powdered sugar.

Notes

  • Ensure all wet ingredients are at room temperature for a smoother batter and better rise.
  • Heating the muffin tin before adding batter is vital for the characteristic puff and texture.
  • The compote can be made ahead and refrigerated; warm slightly before serving if desired.
  • Use fresh or frozen blueberries; if frozen, allow to thaw before cooking the compote.
  • To keep pancakes warm, briefly cover them with foil after baking but serve soon for best texture.

Keywords: Mini Dutch Baby, Dutch Baby Pancakes, Blueberry Compote, Lemon Pancakes, Baked Pancakes, Breakfast Recipe, Brunch, Individual Pancakes

Find it online: https://reemcook.com/mini-dutch-baby-pancakes-with-blueberry-lemon-compote-recipe/