Dairy Free Mini Rosemary Dutch Babies With Lemon Curd

Mini Rosemary Dutch Babies With Lemon Curd are the yummiest little pancakes!  Using a muffin pan, this recipe yields 12 individual pancakes with collapsed centers that are filled with a healthy lemon curd.  Start your morning off with a breakfast that tastes like sunshine!

Prep Time 5 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 30 minutes
Servings 12
Author sherry brubaker


  • 4 eggs room temperature
  • 2 TBS coconut oil melted
  • 1/4 cup raw, local honey
  • 1/2 cup almond milk room temperature
  • 1 tsp vanilla extract
  • 1 tsp fresh chopped rosemary
  • 1/4 tsp salt
  • 3/4 cup flour
  • Paleo Meyer Lemon Curd


  1. Preheat oven to 400°.  Place empty muffin pan in the oven, also.

  2. In a medium bowl, whisk eggs until light and fluffy.  Add melted coconut oil, honey, room temperature milk, vanilla and salt.  Mix to incorporate. 

  3. Add flour and rosemary and mix to combine.  Do not over mix.

  4. Remove the muffin  pan from the oven and coat each side with coconut oil.  Fill each section half way with batter.  Place back in the oven for 20 minutes.  

  5. After 20 minutes, the dutch babies should be golden on top.  remove from oven, and let rest for 5 minutes.  The center will cave in a little.  

  6. Top with lemon curd, butter, or maple syrup.  Mangia!