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Mini Dutch Baby Pancakes

Mini Dutch baby pancakes with cardamom batter puff up into crisp-edged, custardy minis, then get topped with labneh, honey, za’atar, sliced stone fruit, and pomegranate. The oven-preheated muffin tin and hot butter swirl create the signature rise and golden color.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Middle Eastern
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cardamom Dutch baby batter
  • 3 eggs
  • 0.75 cup whole milk
  • 0.75 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.25 tsp cardamom
  • 3 tbsp butter For coating plus batter.
Toppings
  • 1 cup labneh (strained yogurt)
  • 3 tbsp honey
  • 1 tsp za'atar
  • 1 cup sliced stone fruit
  • 0.5 cup pomegranate seeds

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425°F and place a muffin tin on a sheet pan to heat through for 10 minutes.
  2. Remove the hot tin from the oven and add butter to each cup, swirling to coat the sides.
Make and bake the batter
  1. In a blender, blend eggs, milk, flour, sugar, vanilla, cardamom, and salt for 30 seconds until smooth.
  2. Fill each muffin cup halfway with batter.
  3. Bake for 12-15 minutes at 425°F until the mini dutch babies are puffed and golden.
Top and serve
  1. Serve immediately, topping each mini with labneh, honey, za’atar, sliced stone fruit, and pomegranate seeds.

Notes

Pro tip: serve right away—mini dutch babies deflate quickly once they cool. Store leftovers in the fridge up to 2 days; rewarm in a 375°F oven for 3-5 minutes. Freezing is not recommended. For a dairy-light swap, use lactose-free milk and lactose-free labneh (or thick strained lactose-free yogurt) so the tang stays similar.