Oooooh Baby, Baby… Yummy Dutch Babies…

Please tell me you sang that title as you read it?  I was first introduced to German pancakes at my last baby shower, so making the mini version, aka “Dutch Babies” just seemed fitting.  This delectable pancake is almost like a thicker version of my favorite pancake the French crepe.





  • 6 eggs
  • 1/4 cup butter, melted
  • dash of salt
  • 1 teaspoon vanilla
  • 1 teaspoon orange or lemon zest
  • 1 cup fat free milk (or Almond milk)
  • 1 cup flour (I used white whole wheat flour but all-purpose flour is fine)


Preheat the oven to 400 degrees. Coat 24 cups in a standard muffin tin with butter.  Combine all ingredients in a blender. Blend until completely smooth and combined. Pour the batter evenly into the prepared muffin tin cups. Cups should be a little less than half full.

Bake in the oven for 13-15 minutes until puffy and golden.  They will puff up in the oven in a manner similar to popovers and then settle into little “cups” after removed from the oven. These are traditionally served with melted butter, a squeeze of lemon juice and a dusting of powdered sugar. But feel free to fill with your favorite toppings and serve.  I added a dusting of powdered sugar and my Blackberry Peach Preserves, and the kiddos loved it!

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