Vegetarian friendly

Mini Dutch Babies (Muffin Tin Version)

published

Jan 2026

We are eating Dutch Babies.
Little ones.

Usually, Dutch babies are made as one large pancake, similar to a Yorkshire pudding. I found a recipe for individual Dutch Babies in Sunset Magazine (January 2019 issue), baked in muffin pans.

They are very easy to throw together for breakfast or lunch. They’re made from eggs, milk, flour, and whatever else you want to add. You can make them sweet with fruit or savory. We like ours with cheese and apples, with a little poultry seasoning added to the batter.

This recipe makes about 12 Dutch babies (big family!).

Ingredients

  • 4 large eggs
  • 1 cup milk
  • 1 cup flour
  • ¼ cup butter, diced (goes in the muffin pans first)

Optional fillings:

  • Fruit: raspberries, strawberry chunks, blueberries
  • Savory: cheese, ham
  • Chopped apples

For savory versions:

  • ⅛ to ¼ teaspoon poultry seasoning (added to the batter)

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Instructions

  1. Preheat the oven to 425°F.
  2. In a bowl or blender, mix the eggs and milk.
    Add the flour and mix until smooth.
    (If using a bowl, it helps to sift the flour in to avoid lumps.)
  3. Divide the butter among 12 muffin cups (⅓-cup size).
  4. Place the muffin pan in the oven and heat until the butter melts and begins to brown, about 2–3 minutes.
    This step is key for getting the Dutch Babies to “poof.”
  5. Carefully remove the pan from the oven and divide the batter evenly among the muffin cups.
  6. Sprinkle with your chosen filling.
  7. Return the pan to the oven, placing a baking sheet underneath to catch any drips.
  8. Bake until puffed and well browned, about 18–20 minutes.
  9. Loosen the Dutch Babies with a knife or spoon and serve immediately.

Enjoy!

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