BREAKFAST RECIPES

Mini Dutch Baby Berry Baskets

Updated

Puffy little Dutch baby pancakes baked in a muffin tin, then filled with whipped cream, fresh berries and a drizzle of maple syrup for an easy brunch.

Prep
10 min
Cook
18 min
Total
30 min
Yield
14 to 16 mini Dutch babies
Illustration of Mini Dutch Baby Berry Baskets

These are Dutch baby pancakes shrunk down to muffin-tin size. A quick blender batter of eggs, milk and flour rises dramatically in a hot oven, then settles as it cools, leaving each one with a sunken middle that works like a little edible basket. Spoon in whipped cream, scatter over berries and finish with maple syrup.

This one comes from the KitchenSimplicity archive, where it was shared as a spring and Easter brunch idea. The batter takes a few minutes to blend and the oven does the rest, so it is a good choice when you are feeding a crowd and would rather spend the morning with your guests than at the stove.

Tips

  • Room-temperature milk and eggs help the batter puff higher; set them out 30 minutes ahead or warm the milk briefly.
  • Do not worry when the pancakes collapse after baking. The sunken middles are what make them into baskets.
  • The batter can be blended the night before and kept covered in the fridge. Whisk or pulse it briefly before pouring.
  • Leftover baskets can be reheated in a 350°F oven for about 5 minutes; fill them just before serving.

Mini Dutch Baby Berry Baskets

Prep
10 min
Cook
18 min
Total
30 min
Yield
14 to 16 mini Dutch babies

Ingredients

  • For the batter:
  • 1 cup (240 ml) milk, at room temperature
  • 6 large eggs, at room temperature
  • 1 cup (125 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (57 g) unsalted butter, melted, plus more butter or oil for the pans
  • To serve:
  • Whipped cream (or a dairy-free whipped topping)
  • Fresh berries, such as strawberries, blueberries and raspberries
  • Maple syrup

Steps

  1. Set a rack in the middle of the oven and heat the oven to 400°F (200°C). Grease 16 cups of standard muffin tins well with butter or oil, including the rims.
  2. Put the milk, eggs, flour, salt and vanilla in a blender. Blend until completely smooth, stopping once to scrape down the sides so no pockets of flour are left behind.
  3. With the blender running on low, remove the center cap of the lid and pour in the melted butter in a thin stream. Blend a few seconds more until it is fully mixed in.
  4. Pour a little less than 1/4 cup of batter into each greased cup.
  5. Bake for 15 to 18 minutes, until the pancakes are tall, puffed and deep golden at the edges. Keep the oven door closed for at least the first 12 minutes so they rise fully.
  6. Let them stand in the pan for a minute or two. The centers will sink as they cool, forming hollow cups. Run a thin knife around each one and lift it out.
  7. Fill each basket with a spoonful of whipped cream, top with berries and drizzle with maple syrup. Serve warm.

More recipes: Breakfast Recipes · All recipes