Doesn’t everyone like a tiny version of their favorite dish? These mini Dutch babies are smaller versions of the puffy pancake that everyone knows and loves. They are also called “German pancakes”, but no matter how you spin it, your family is sure to love these for breakfast.

❤️ Why You’ll Love Mini Dutch Baby Pancakes

These are so easy and fun to make. Right out of the oven they puff up and as they sit they will settle into tasty bite sized pancakes. Dutch baby (or German) pancakes are more of an “eggy” consistency that are more likely to keep you full longer.

🍲 Ingredients

Sourdough Discard – inactive, unfed sourdough starter

Eggs- This pancake is a very “eggy” pancake, so a good quality egg will go a long way.

Milk – whole milk, or whatever milk substitute you would like to use.

Sugar – I like to use honey for this recipe but you can substitute for granulated sugar if you like

Flour – all-purpose flour.

👩‍🍳 How to Make Mini Dutch Baby Pancakes

Start by melting your butter in a small saucepan.

Whisk together the eggs and milk well. Light and airy eggs is what will help the pancakes puff up in the oven. Add in sourdough discard, vanilla extract, and honey and whisk well.

Add in the flour, and salt and mix everything together until a smooth batter forms and there are no clumps.

Pour one tablespoon of butter into each well of your muffin tin.

Pour in 1/4 cup of batter into each well right on top of the butter, it might be tempting to mix them together, but don’t.

Bake at 425 – 20 – 22 minutes.

The pancakes will be puffy when they come out of the oven but will fall pretty quickly. This is normal, and the texture should be spongy.

Drizzle with maple syrup and sprinkle with powdered sugar, and enjoy!

🪄 Tips and Tricks

  • Whisk the eggs and milk really well to achieve a lighter texture when baking
  • If you wanted to add any fruit topping, toss them in a bit of flour and sprinkle them right into the batter that is in the muffin tin.
  • Sifting the flour and salt into egg mixture helps the batter come together easier.

🗒 Variations

You can easily add fruit or chocolate chips to these pancakes for a little bit of variety. Just sprinkle them right on top of the batter that is already in the muffin tin wells.

🗒 Substitutions

  • Substitute whole milk to match your diet preferences.
  • Substitute honey for granulated sugar.

🗒 Best served with

  • Breakfast
  • Fruit and Maple syrup
  • Cup of coffee.

👝 How to Store Leftovers

Store the leftover pancakes in a Ziplock bag and in the fridge for up to three days. When you want to warm them up, place the pancakes on a baking sheet and into a 350 degree oven until warmed through.

🤔 Common Questions

The pancakes are falling when they come out of the oven?

When I first made a Dutch baby pancake, I was confused too. When it first comes out of the oven it’s this big puffy pancake that almost immediately falls and seems to cave into itself. But that is totally normal, and pretty cool. The texture of these pancakes should be eggy and spongy and will fall when it rests.

dutch baby pancakes in a blue silicone muffin with with a bowl of batter in the background
5 from 2 votes

Mini Dutch Baby Pancakes

Print Recipe
The miniature version of the well-known and well-loved Dutch baby pancake, or otherwise known as the German pancake.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes



  • 1 stick melted butter or 8 tablespoons
  • 2 tbs honey
  • 5 eggs
  • ½ cup milk
  • ½ cup sourdough discard
  • 1 ¼ cup all purpose flour
  • 1 tsp vanilla extract
  • ½ tsp salt


  • Preheat your oven to 425 degrees.
  • In a small sauce pan, melt one stick of butter.
  • In a large mixing bowl, whisk the eggs and milk together well. Light and airy eggs is what makes these pancakes puff up in the oven.
  • Add in the sourdough discard, vanilla extract and honey. Mix well.
  • Add the flour and salt and whisk everything together until you have a smooth batter without any clumps.
  • With a spoon, transfer one table spoon of the melted butter into each well of your muffin tin until you have used all the butter and there is an even amount in each space.
  • Pour 1/3 cup of batter into each well of your muffin tin.
  • Bake at 425 for 20-22 minutes.
  • The pancakes will be puffed up when they are done baking, but will start to immediately fall once they are out of the oven. This is normal. The texture of these pancakes is very eggy and sponge like.
  • Drizzle with maple syrup and sprinkle on some powdered sugar. Enjoy!


My kids love these pancakes, I usually cut them into fourths and serve them with a side of fruit and drizzle of maple syrup. 
I know I’ve said this all throughout the recipe, but I’m just going to go ahead and bring it on home and say again – if you have never had a Dutch baby pancake before, the texture might surprise you but these are supposed to be “eggy” and it is normal when they fall after being taken out of the oven.  


Calories: 193kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 265mg | Potassium: 124mg | Fiber: 1g | Sugar: 7g | Vitamin A: 271IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Pancakes, sourdoughdiscard
Servings: 6
Calories: 193kcal

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Recipe Rating


  1. 5 stars
    I tried this recipe twice and followed it to the T and they burnt both times. I ended up baking them at 325 degrees for 12 minutes and they were perfect but still not fluffy like yours are. Am I doing something wrong or is my oven broken Lol. Either way I love them once I finally didn’t burn them!