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.