Mini Dutch babies

Total Time
25 min
10 min
15 min
A cross between a puffed pancake and a popover, these Dutch babies are served in their baking dishes with fresh berries. Like a soufflé, they need to be served right out of the oven, so have any accompaniments ready. These mini Dutch babies are a unique treat to add to your breakfast or brunch arsenal, and it takes just 20 minutes to make a whole batch. It’s best to have all of the ingredients for the batter at room temperature for this recipe—this encourages the batter to puff up evenly, then set in shape in the hot oven. You can serve these with any fruit that you like as a topping and warm crisp turkey bacon on the side.


1% low fat milk

3 Tbsp, at room temperature


1 large egg(s), at room temperature


1 Tbsp, granulated

All-purpose flour

3 Tbsp

Table salt

tsp, or to taste

Unsalted butter

1 tsp

Powdered sugar (confectioner's)

2 tsp

Mixed berries

1 cup(s), fresh or thawed frozen


item(s), large, 2 wedges


  1. Arrange rack in middle of oven and place baking sheet on rack. Preheat oven to 450°F.
  2. In blender, combine milk, egg, and granulated sugar and pulse until smooth. Add flour and salt and pulse until combined; set aside.
  3. Divide butter between 2 (6-oz) glass custard cups or ramekins and place on baking sheet. Heat in oven until butter is melted, about 2 minutes. Remove baking sheet from oven; carefully tilt custard cups to coat sides. Into hot custard cups, pour batter. Bake until Dutch babies are puffed and beginning to brown on top, 8 to 10 minutes.
  4. On each of 2 serving plates, place 1 custard cup. Sprinkle each with 1 tsp powdered sugar. Arrange berries and lemon wedges on the side. Serve at once.
  5. Serving size: 1 Dutch baby with 1⁄2 cup berries