Just Like The Classic, But Minified

Mini Dutch Babies

Four Mini Dutch Babies topped with a cherry and mint leaves on a plate.

Experience the magic of puffy Mini Dutch Babies with our delightful recipe. These mini versions of the classic oven-baked pancake are light airy and perfectly golden. Served with a dusting of powdered sugar maraschino cherries and mint leaves these mini Dutch babies are a charming and delicious treat for breakfast or brunch.

15 mins
35 mins
12 mini dutch babies
½ cup Krusteaz® Buttermilk Pancake Mix
1 cup Milk
4 Eggs
2 tbsp Sugar
½ tsp Vanilla extract
6 tbsp Butter, cut Into 12 pieces
1 cup Lemon curd
Toppings Powdered sugar, maraschino cherries, mint

Place a standard 12-muffin pan on a rack in the middle of the oven and heat the oven to 425°F.


Place pancake mix, water, eggs, sugar, and vanilla extract in a blender/food processor fitted with the blade attachment. Blend for 1 minute — batter will be very runny. Let batter rest for 10 minutes.


Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 3-4 tablespoons per well.


Bake until Dutch babies are puffed and lightly golden brown, about 15 minutes. Let cool for 1 minute before serving.


Spoon 1-2 tablespoons lemon curd into well of each Dutch baby; sprinkle with powdered sugar and garnish with cherry and mint leaf.

The muffin tin needs to be hot so you get crispy edges.


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