These Mini Apple Pie Dutch Baby Pancakes are a fun and delicious take on a classic Dutch Baby Pancake. Made into individual portions and served with a heaping scoop of homemade apple pie filling, these are brunch perfection.
Dutch Baby Pancakes are a weekend breakfast staple in our house! Who can resist this delicious combination of a pancake-meets-popover?! Not this family. And when they’re made into individual portions, they’re simply irresistible.
Perfect for brunch any time!
Over the Thanksgiving weekend we made these for brunch, and boy were they a hit! This recipe makes 18 mini puff pancakes but we wanted more…they were so good! Having said that, 18 mini pancakes were enough to feed our family of 5. Especially with side servings of sausage, bacon and fresh fruit salad.
How to put them together:
The key to making these Apple Pie Mini Dutch Baby Pancakes is to first bake the pancakes in the oven until they get nice and golden and all puffed up. Once they’re done baking, they should be removed from the oven and the apple pie filling added immediately to the centres of each pancake. Then dust with some icing sugar and serve!
These are definitely sweet enough on their own, but they’re also super delicious with a little extra syrup or a sprinkling of cinnamon/sugar, or a dollop of whipped cream. I hope you try these and love them as much as we did!
Mini Apple Pie Dutch Baby Recipe Tips:
- MILK: You can use 2% milk or whole milk for this recipe. Don’t use skim milk.
- BUTTER: Use salted butter. If you only have unsalted butter, add a pinch of salt to the batter.
- APPLES: Use any of your favourite apples. We love McIntosh apples, but Granny Smith are great too, as are gala, and honey crisp.
- MIX WELL: The more mixed the batter, the puffier the pancake will be. You can use a blender or hand blender to blend.
- PAN SIZE: Use 2 muffin tins (this recipe makes 18 mini puff pancakes).
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 2 days.
PIN IT to make later!
Have a delicious day!