Mini Dutch Baby Pancakes With Berry Compote Recipe

Name: Mini Dutch Baby Pancakes With Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BERRY COMPOTE:; 30 ounces, weight Frozen Berries; 1/4 cups Honey; 2 Tablespoons Sugar; 2 Tablespoons Lemon Juice; 1 teaspoon Minced Fresh Rosemary; 2 teaspoons Vanilla Extract; FOR THE PANCAKES:; 6 Eggs At Room Temperature; 1/4 teaspoons Vanilla Paste Or Vanilla Extract; 1 teaspoon Lemon Zest; 1 cup Milk, At Room Temperature; 1 cup Bread Flour Or All-purpose Flour, Sifted; 1/4 cups Sugar; 6 Tablespoons Butter; Powdered Sugar, For Serving

Servings: persons

FOR THE BERRY COMPOTE:
30 ounces, weight Frozen Berries
1/4 cups Honey
2 Tablespoons Sugar
2 Tablespoons Lemon Juice
1 teaspoon Minced Fresh Rosemary
2 teaspoons Vanilla Extract
FOR THE PANCAKES:
6 Eggs At Room Temperature
1/4 teaspoons Vanilla Paste Or Vanilla Extract
1 teaspoon Lemon Zest
1 cup Milk, At Room Temperature
1 cup Bread Flour Or All-purpose Flour, Sifted
1/4 cups Sugar
6 Tablespoons Butter
Powdered Sugar, For Serving

1
For the berry compote:
2
Combine berries, honey, sugar, lemon juice, rosemary, and vanilla in a bowl. Stir until berries are evenly coated. Heat a large skillet over medium-high heat. Add berry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.
3
For the dutch babies:
4
Preheat oven to 400u00b0F. Place a muffin pan in the oven while it preheats.
5
In a large bowl, whisk eggs, vanilla paste, lemon zest, and milk. Beat in flour and granulated sugar until well-combined.
6
Drop 1/2 tablespoon of butter into each mold and let the butter melt. Divide batter into molds, filling each less than halfway full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.
7
Serve pancakes filled with berry compote and powdered sugar.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE BERRY COMPOTE:, 30 ounces, weight Frozen Berries, 1/4 cups Honey, 2 Tablespoons Sugar, and more.

Yes, Mini Dutch Baby Pancakes With Berry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Dutch Baby Pancakes With Berry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions