Mini Puffed Oven Pancakes with Berry Sauce

One of my goals in life is to somehow make miniature versions of every food ever made.  Okay not really, but I do sort of have a little obsession with miniaturizing things.  I love puffed pancakes (aka Dutch Baby, German Pancake, etc.)  and as I was making Brazilian Cheese Rolls the other day, I realized they have a similar batter, which made me think I should try little bite-sized versions of these too.   Lots of people make these in a big 9×13 pan and cut it into squares, I usually prefer mine in a cast iron skillet because the edges cook up so crisp and brown, but this is a fun little twist.  I often try to think of ways to make foods easier for my kids to eat and these are just so…poppable!

This is something we make often at my house (sometimes even for dinner!) because it’s made with super basic ingredients.  Just milk, flour, eggs, and a bit of butter.  I make mine with the least amount of eggs possible, so it’s not so…eggy.  They’re just soft and pillowy and perfect for dipping in just about anything.  I just put everything in my blender and then pour them into a mini muffin tin.

Unless of course your awesome blog partner sent you the world’s cutest cast iron mini-heart pan for Christmas, then definitely use that.

Pop the pan in a hot oven and watch that batter puff right up.  See how those edges browned up?  That’s why I love using cast iron, but a simple nonstick muffin tin works great too.

While they’re in the oven you can whip up a quick berry sauce.  This is one of my sneaky secrets.  It’s so easy to make a fresh berry sauce if you’re like me and keep those bags of frozen fruit in the freezer for smoothies.  The triple berry mix from Costco is great, or just frozen strawberries or raspberries.  Or fresh certainly works as well, but I don’t usually have a fridge stocked with fresh berries in January.  I just mix up a few frozen berries and a few tablespoons of whatever berry jam I have in the fridge.  I heat it in the microwave for a bit and then mash it all together with a fork, adding sugar if needed.  The jam sweetens and gives body to the sauce and the berries make it taste like it’s fresh.  It’s so easy; I use this for ice cream, pancakes, waffles, and all kinds of stuff like that.

When those little golden puffs are done just pop them onto a plate or platter and drizzle with some melted butter and sprinkle with powdered sugar.  You can either pour the sauce over, or put it in little bowls for dipping.  My kids love dipping them in maple syrup too.

A little Cool Whip or sweetened whipped cream makes it extra special.

Since these are pretty quick and easy, they’d make a fun special breakfast for Valentine’s Day.

Annnnd I know we’re focusing on healthy eating this month, but stick with me!  The fact that these are miniature makes it really easy to portion.  One little mini muffin sized puff (alone) clocks in at just over 20 calories, so you can definitely have 5 or 6 with some fresh fruit on top and a dallop of cool whip and still not even be splurging.  Eat up!



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  1. Kate did good when she picked out that pan for you! I’ve been waiting to see what you would post that was “non-healthy” this month. I think this can only barely qualify for that category. I love the berry sauce idea!

  2. My family calls these Hootenanny Pancakes, my husband’s family calls them African pancakes, and our kids call them mountain pancakes. We love them for breakfast, lunch, or dinner and they are great with applesauce & jam on them. The heart pan is adorable!

  3. Here is how “our best bites” day has gone: I began making strawberry freezer jam this morning, and realized I didn’t have enough strawberries for a full batch, so I made some of your Fresh Strawberry Sauce instead. I realized I had some cottage cheese to use up, so I made your Vegetable Dill Dip from your cookbook that we love. For lunch my kids wanted some of the strawberry sauce, so I thought these mini pancake puffs would be perfect dipped in this, and they LOVED this!! And, because I wanted something other than that, I had leftover Italian Potato- sausage soup that we made last night for dinner. Our days pretty much revolve around food from your website- seriously, what would we do without you? My family loves it when I say that the recipe I am making is from Our Best Bites! Thanks for helping us eat so deliciously here in Utah:)

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