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Close up of a dutch baby pancake in a mini skillet
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5 from 1 review

Mini Dutch Baby

This recipe for Mini Cherry Curd Dutch Baby is a must for your brunch menu!  The dutch baby pancakes are light and fluffy and topped with a refreshing and creamy cherry curd.  Plus, make them individual servings and bake in mini 3.5-inch cast iron skillets!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cherry Curd, Dutch Baby, Mini, Small Batch
Servings: 4 3.5 Inch Mini Skillets
Author: Erin Cernich


Dutch Baby

  • 1 large egg
  • 1/4 cup + 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 teaspoons unsalted butter, divided

Cherry Curd

  • 1 cup fresh cherries, pitted and chopped frozen will work too
  • 1 teaspoon lemon juice
  • 2 tablespoons pure maple syrup or any sweetener of choice
  • 1 large egg yolk
  • 2 teaspoons corn starch
  • 2 teaspoons unsalted butter


Cherry Curd

  • In a medium saucepan, add the prepared cherries, lemon juice and maple syrup. Cook over medium heat until the cherries start to break down and the juices are released - about 8-10 minutes. As the cherries are cooking, mash periodically with a wooden spoon to help break the cherries down.
  • While the cherries are cooking, in a medium mixing bowl add the egg yolk and cornstarch. Whisk until smooth.
  • Remove the saucepan from the heat. Slowly drizzle about 1/4 cup of the cherry mix into the egg mixture, whisking constantly. This tempers the eggs and brings them to temperature so they don't scramble. Pour the tempered mixture back into the saucepan, continuing to whisk constantly and return the saucepan to medium heat. Cook until the mixture is thickened and slightly bubbles - about 3 minutes.
  • Strain the cherry curd through a fine mesh strainer that has been set over a medium bowl. Press the curd through the strainer with the wooden spoon - squeezing as much curd as possible into the bowl. Scrape the underside of the strainer to get all of the curd into the bowl!
  • Cover the curd with plastic wrap set directly on top of the curd, to keep a skin from forming. Place in the refrigerator until ready to use. The cherry curd can be made 3 days ahead of time as well.

Dutch Baby

  • Preheat oven to 475F degrees and adjust oven rack to the middle position. Place the mini cast iron skillets in the oven while it is preheating.
  • In a small mixing bowl, whisk the egg, milk and vanilla extra until light - about 1 minute. Add the flour and continue to whisk until all the flour is incorporated and the mixture is light and smooth - about another 2 minutes.
  • Remove the heated skillets from the oven. Place 1 teaspoon of butter in each skillet - the butter will sizzle and melt quickly. Carefully swirl the butter to coat the bottom and the sides of the skillet.
  • Pour equal parts of the batter into each skillet. Carefully return the skillets to the oven and bake for 10 minutes, or until dutch babies have puffed up and the tops are golden brown. Note: when placing the mini skillets in the oven, carefully set on the rack so they don't fall through the grates!
  • Cool the dutch babies, in their skillets, for a few minutes on a wire cooling rack. When ready to serve, scoop a dollop of the cherry curd onto each dutch baby. Optional - sprinkle with fresh fruit and powdered sugar. Serve and enjoy!


  • The 3.5-inch mini skillets are small.  They each will yield 1, smaller portion single serving.  If you prefer to make the dutch baby in one larger skillet, I would not recommed anything larger than an 8-inch skillet.