Caramelized Apple Mini Dutch Babies

"Tart, sweet, buttery + ridiculously delicious. It’s all your fall cravings in mini dutch baby pancake form. Plus, your house will smell amazing"
-- @olivesnthyme
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 12 mini pancakes

Recipe Card


  • 1 (honeycrisp, granny smith, pink lady) cored and thinly sliced apple
  • 5 tablespoons melted unsalted butter
  • 2 tablespoons brown sugar
  • 3 room temperature eggs
  • 1/2 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup room temperature whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice, (or ground cinnamon)


  • Step 1

    Preheat oven to 425F. Melt butter in a microwave safe bowl. Lightly grease each muffin cup of a 12 ct. muffin tin- I use the melted butter and a pastry brush.

  • Step 2

    Cut apple slices to fit in slightly overlapping layers. Layer 2 slices (4 pieces) in each muffin cup. Pour 1 tsp melted butter into each cup. Top with 1/2 tsp brown sugar in each cup. Place muffin tin into 425F oven for 10 minutes.

  • Step 3

    Place remaining ingredients (and any leftover melted butter) into a high speed blender. Blend until light and fluffy, about 1 minute.

  • Step 4

    Carefully pull the tin out of the oven, gently stir the apples (in case any are sticking) Pour batter into each cup, about 2/3 the way up. Place tin back into the oven and bake for 12-15 minutes.

  • Step 5

    Cool in the muffin tin on a cooling rack for 5 minutes. This helps the apples cool and caramelize enough to lift out intact. If not, they're still delicious served on top! Loosen edges and gently scoop out of the tin. A large spoon or offset spatula can help.

  • Step 6

    Dust with powdered sugar and serve with warm maple syrup.

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