Weekends and sweet treats are a match made in heaven, are they not? I especially love to start my weekend by brunching on something sweet – a little reward for a week of healthy eating! This is where Dutch Babies come in…
I first heard about Dutch Babies some time ago, but never gave much thought to making them. For one thing, I didn’t know exactly what they were. They also looked intimidating. But I recently that I decided it was time to give them a whirl and I couldn’t be happier that I did.
Turns out, Dutch Babies are super easy, light and puffy, and completely delicious.
All you need is a handful of ingredients, plus a blender, small saucepan, and a muffin tin.
I’m generally dairy-free and try to limit my refined sugar intake, so instead of cow’s milk and a sweetener in the batter, I chose to use vanilla almond milk. It’s lightly sweet and a great dairy alternative in baked goods. I also chose to use coconut oil to grease the muffin tin. I thought this might give the dutch babies a coconut flavor, but thankfully that was not the case and they slid right out of the pan – just as I’d hoped!
The compote calls for sugar, but you could certainly substitute honey or coconut sugar instead and I’m sure it would be just as delicious!
The beautiful thing about dutch babies is that you can really make them your own. It’s almost summer and I love the blueberry and lemon combo, so I chose to add lemon juice and some zest to the batter and made a simple blueberry lemon compote to top them.
You could add cinnamon or cardamom to the batter and then top them with sautéed apples for more of a fall flavor or you could opt to go the more traditional route and just top them maple syrup.
Celebrate your weekend the right way — scroll on for the recipe.
For the Mini Dutch Babies
- 3 eggs
- 2/3 cup all purpose flour
- 2/3 cup vanilla almond milk
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- pinch of salt
- 6 teaspoons coconut oil
For the Blueberry Lemon Compote
- 1 cup blueberries
- 1/4 cup sugar
- 1/2 cup water
- 1/8 cup fresh lemon juice
- 1 teaspoon lemon zest
To prepare the mini dutch babies:
- Preheat the oven to 425 degrees and place the muffin pan in the oven to heat up.
- While the oven and your pan are heating up, put all dutch baby ingredients in a blender and mix until smooth and little bubbles form on top of the batter.
- Once the oven is preheated, pull out the muffin pan and add a half tsp of coconut oil to each mold and, once melted, brush it around the sides.
- Quickly remix the batter in the blender until it forms little bubbles again and then pour batter into the muffin molds. You’ll want to fill them about 2/3 of the way full.
- Bake for 18-20 minutes - you’re looking for them to pop up and turn golden brown.
To prepare the blueberry lemon compote:
- While the dutch babies are baking add all the compote ingredients to a small saucepan and turn the heat to medium-high. Stirring frequently.
- Once your mixture begins to simmer, turn the heat down to low, stirring off and on until you’ve reached your desired consistency. *Make sure to take it off the heat once it’s at the consistency you want. If it gets too thick, add a little warm water to it and mix.
- When the dutch babies are done cooking, top with the compote, a sprinkle of powdered sugar, and enjoy!