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Mini Dutch Baby Pancakes with Blueberry Lemon Compote

Delightful Mini Dutch Baby Pancakes topped with a luscious blueberry lemon compote, perfect for a special brunch with loved ones.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 4 large eggs For extra fluffiness, use room temperature eggs.
  • 1 cup milk Almond milk can be used as a dairy-free option.
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter Use less than a teaspoon for each muffin cup.
  • 1/2 teaspoon Kosher salt
For the Blueberry Lemon Compote
  • 1 cup blueberries Fresh or frozen blueberries can be used.
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup

Method
 

Preparation
  1. Preheat your oven to 425 degrees F and place a muffin tin in the oven to warm up.
  2. In a blender, combine all pancake batter ingredients and blend until smooth. Let the batter rest.
  3. In a small saucepan, combine blueberries, lemon juice, and sugar. Simmer for 8–10 minutes until thickened.
Cooking
  1. Remove the warm muffin tin from the oven. Add less than a teaspoon of melted butter to each cup, then fill each cup halfway with batter.
  2. Bake for 12–15 minutes until the edges are golden and puffed up.
  3. Remove from the oven and cool slightly before serving with blueberry lemon compote.

Notes

These pancakes can be stored in an airtight container in the fridge for up to three days. Reheat in a warm oven. You can also make the batter ahead of time and store in the fridge for up to 24 hours.