Mini Dutch Baby Pancakes with Berry Compote is one of my favorite breakfast dishes! You can make the berry compote anytime of year (I used frozen berries this time) — fabulous, right? These minis are adorable, and super-tasty, too.
Ooo, ooo, ooo… I love breakfast and brunch, don’t you? When these lovely little pancakes are on the menu, things start to look really good!
These Mini Dutch Baby Pancakes with Berry Compote are made in a muffin tin to make baking a cinch. You’ve probably seen or tried a traditional Dutch baby version like my Blueberry Dutch Baby Pancake. This recipe is always a hit!
A traditional Dutch baby pancake is made in the oven in a large skillet, and it gets really poofy when you bake it, and falls slightly when removed from the oven (this muffin-tin version does, too). It’s thicker than a standard pancake, too.
I love that these minis are made in a muffin tin. They’re one of those dishes that are so easy to make AND are a showstopper once they hit the breakfast table. This recipe makes six, but you could easily double the recipe if you have more people to feed.
If you’re looking for another breakfast option to serve just a few people, this Zucchini-Thyme Frittata for Two is ideal for breakfast… or brunch, lunch, and even dinner!
Like these mini Dutch baby pancakes, you can make these Baked Hash Brown Egg Cups with Parmesan and Pancetta in a muffin tin. They’re nice for brunch, and they’re great as a grab-and-go breakfast option in the a.m.
I made the berry compote for these pancakes using frozen berries because, winter. I love that you can enjoy a sweet berry topping in the middle of February! Pick your favorite berry, and have fun. I had frozen mixed berries in the freezer, so ta-dah!
I saw a recipe on Rachel Ray Every Day for a savory berry compote. It sounds really good, but I’d have to think about how I’d use it! Maybe over pork?
You’ll probably have a little leftover compote, but it’s fabulous on toast or plain Greek yogurt, too! The pancake recipe makes six, but if you need more, double the recipe to yield a full dozen.
Easy-to-make breakfast dishes that taste great are what I’m always after. Take my Sautéed Kale on Toast with Poached Eggs. It doesn’t get easier, and this is a hearty and great-tasting breakfast option.
Are you a breakfast lover? Do you have company coming? Looking for a lovely dish for a special someone? Whip up a batch of my Mini Dutch Baby Pancakes with Berry Compote. They’re seriously easy to make you will definitely make a good impression!
Patricia Conte/Grab a Plate
Serves Makes 6
5 based on 14 review(s)
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons butter, diced
- 16 ounces frozen berries
- 1/4 cup water, divided
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- Powdered sugar as garnish
- Preheat the oven to 425 degrees F. Divide the butter into equal pieces and place in each well of a 6-count muffin tin.
- Add the eggs, milk vanilla, maple syrup, salt, and flour to a blender. Blend 30 seconds until smooth.
- Add the muffin tin with the butter to the oven for a few minutes to melt the butter. Remove and divide the egg mixture evenly between the muffin wells.
- Bake for 18-20 minutes. The pancakes will puff up while cooking, but will deflate a bit when removed from the oven.
- As the mini pancakes bake, make the compote. Add half the berries, along with 3 tablespoons water, sugar, and lemon juice to a saucepan over medium heat for about 10 minutes.
- Add the cornstarch to a small cup with the remaining tablespoon of water and mix until smooth. Add to the berry mixture, stirring it in a little at a time.
- Add the remaining berries and cook for another 10 minutes, or until the mixture has thickened. Remove from the heat and set aside.
- Plate the mini pancakes, spoon the berry mixture over the top, and sprinkle with powdered sugar.
You can easily double the ingredients for the pancakes to make a full dozen.