Mini Dutch Apple Pancakes

Vicki Butts (lazyme)


These puffy pancakes are baked in tapas pans to create individual servings. Serve with bacon or sausage if desired for a perfect Pennsylvania Dutch breakfast.


★★★★★ 3 votes

15 Min
20 Min


  • 1 Tbsp
    unsalted butter
  • 1 large
    granny smith appled, peeled, cored, cut into 1/2-inch slices
  • 3 Tbsp
  • 1/2 tsp
    ground cinnamon
  • 3 large
  • 3/4 c
    all purpose flour
  • 3/4 c
  • 1 Tbsp
    sour cream
  • 1/8 tsp
  • 1 tsp
    lemon zest, grated
  • ·
    confectioner's sugar, for dusting

How to Make Mini Dutch Apple Pancakes


  1. Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
  2. In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
  3. In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
  4. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.

Printable Recipe Card

About Mini Dutch Apple Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American

Show 4 Comments & Reviews

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