Making Gluten-free Mini Dutch Babies may just have made up for this morning of waking up at 4:30 am, and for the life of me, not being able to fall back asleep. You know, the night before when you go to bed and say, “I’m so glad I don’t have to work tomorrow. I’m not going to set my alarm, I’m just going to sleep, sleep, sleep.” I think I jinx myself every time I say that! And then on mornings when you work, you feel like you could sleep forever and end up hitting the snooze button fifty-thousand times. Seriously, does that ever happen to you?

I know, you wish you could walk over in your bedroom slippers right now and join me. Seriously, these little gluten-free mini dutch babies with raspberries and cream are delicious, but they are also super easy and you can make a Dutch baby in a matter of minutes right in your own home. In fact, you probably have all the ingredients right now. Well, maybe not the whipped cream and fresh raspberries, but you could just put syrup on them, or jam, or drizzle a little honey, or smother them in peanut butter, or almond butter. I mean the possibilities are endless! So get your little pan hands ready and whip up a batch. And if you feel more like an egg dish, you can pop on over and check out my yummy frittata recipe.

Because these gluten-free Dutch Babies are small, it’s hard to eat just one!


Actually, I can’t complain too much about waking up early. The sun began to rise and the morning greeted me with the most beautiful Hoarfrost covering the hills, crystals on the window panes, and furry frost hanging from the edges of the leaves, creating a breathtaking scene! Our frigid cold weather of below 10 degrees made this possible, so good things do come from freezing our little ears off.

Hoarfrost Collage
Hoarfrost is one of the most beautiful stages of winter.


Okay, now back to how I made my morning so awesome. Once you’ve created the runny batter, fill the muffin tins only half full. The batter should fill 12 muffin tins exactly. They will puff in the oven, but don’t be worried if it looks like they are puffing too high. Once you remove them from the oven, they flatten in the center, creating a nice bowl-shaped little Dutch baby, perfect for adding your favorite filling.

Making GF Mini Dutch Babies
The Dutch babies will fall and create a crater-like puffed pancake, perfect for filling.

I like to put a little pure maple syrup down before adding the whipped cream and raspberries to the top. To make them look extra fancy, take a fine mesh or flour sifter and gently sprinkle a little powdered sugar on top. And then get ready to bite into a mouth full of yum!

Gluten-free little Dutch Babies with whipped cream and fresh raspberries. Make it today!
Gluten-Free Dutch Babies Bite
Gluten-free mini Dutch babies are good to the last bite!


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Mini Dutch Babies Directions

Mini Dutch Babies with Raspberries & Cream

Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten-free
Meal type Breakfast
Misc Child Friendly
Gluten-free mini Dutch Babies are small puffy pancakes that may be filled with your favorite filling, including fresh raspberries and whipped cream. Oh yum!


Dutch Baby

  • 3 Large eggs (cage free)
  • 1/2 cup milk (preferably whole)
  • 1/2 gluten-free flour mix (I used Bob's Red Mill 1 to 1 Baking Flour)
  • 1 tablespoon sugar (preferably unrefined)
  • 2 teaspoons pure vanilla extract


  • 1 cup Raspberries (fresh)
  • 3/4 cups Whipping Cream
  • 1 heaped tablespoon powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • powdered sugar (optional- for dusting)


Dutch Baby
Step 1
Preheat oven to 400 degrees.
Step 2
Mix all Dutch Baby ingredients in mixing bowl with wire whip for 3 minutes.
Step 3
Making GF Mini Dutch Babies
Spray muffin tin with non-stick spray and fill muffin tins half full of batter. Place in a 400 degree oven and cook for 12-16 minutes or until edges begin to slightly brown.
Step 4
Whip the cream in a mixing bowl with wire whip attachment until soft peaks form. Gently fold in sugar and vanilla.
Step 5
Arrange two or three Dutch babies on each plate. Fill Dutch baby with a small amount of maple syrup. Place a scoop of whipped cream on top of syrup and add a few raspberries on top. Garnish with a dusting of powdered sugar.

16 comments on “Mini Dutch Babies with Raspberries & Cream”

    • The sugar is a relatively small amount. I think you could replace with honey or maple syrup but most definitely coconut palm sugar if you are looking for a natural low-glycemic substitute.

  1. Laurie – these look delicious. Definitely a perfect treat for chilly mornings! We’ve made larger dutch babies before, but I’ll definitely be using these for brunches that we hold during the holiday season! xx

  2. I’m so bad with the snooze button! I’m trying to the cut the habit by making myself either go back to sleep or just get out of bed. Usually going back to sleep isn’t the option, though. These Dutch babies look amazing!

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