Mini Chocolate Dutch Babies Mini Chocolate Dutch Babies

Mini Chocolate Dutch Babies | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

Since these Dutch baby pancakes are miniature and made in a muffin pan, they're an easy addition to any meal.

  • Prep time 10 minutes
  • Total time 25 minutes



In blender or large spouted bowl with whisk, mix together eggs, flour, milk, sugar, cocoa powder, lemon zest and salt until smooth. Divide batter among greased 12-count muffin pan. Bake in 400°F oven until pancakes are puffed and edges are golden brown, 15 to 18 minutes. Meanwhile, in large bowl, beat cream until stiff peaks form. Serve pancakes warm with whipped cream and chocolate shavings.

Tip from The Test Kitchen: Use a nonstick muffin pan for the best (puffiest!) results. It's easiest to remove the pancakes from the pan while they're still warm. If they're sticking, use a spoon to gently pry them out.

Mini Mixed Berry Dutch Babies
Omit cocoa powder and 1 tbsp granulated sugar from batter. Serve warm with Mixed Berry Compote.

Mixed Berry Compote:
2 cups fresh or frozen mixed berries
1/4 cup granulated sugar
1 tsp lemon juice

Mixed Berry Compote: While pancakes are baking, in saucepan, cook berries, sugar and lemon juice over medium-high heat until sauce is thickened and fruit is fork-tender, 8 to 12 minutes. Serve warm over pancakes. (Make-ahead: Cover and refrigerate for up to 2 days. Rewarm sauce in microwave before serving.)

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 1 g
  • Sodium 59 mg
  • Sugars 5 g
  • Protein 5 g
  • Calories 131
  • Total fat 7 g
  • Potassium 90 mg
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g


  • Iron 8
  • Folate 11
  • Calcium 6
  • Vitamin A 7
  • Vitamin C 2
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Mini Chocolate Dutch Babies