I knew this mini apple pancakes recipe was a hit when the entire batch disappeared within three minutes of my children walking in the door.
Yesterday was the first day of fall, and although I’m not ready for the cold to set in, there are plenty of things I am looking forward to. I love having my windows open, and football season arrived. Plus, apples are everywhere! I have a huge basket of them right now, so I’m cooking and baking with them as much as possible.
An apple puff pancake is one of my kids’ favorite dinners. They love everything about it, and I generally do, too. This time, I wanted to try something different, however. I love mini foods, and I figured that if I could make these mini apple pancakes ahead of time, it would provide a great breakfast option for my kids. And yes, I can even freeze them so they can enjoy them later.
I tested these both as a standard recipe and dairy free, and these mini apple pancakes transition to dairy free perfectly. Simply switch out the butter for coconut oil and the milk for rice or coconut milk in the same quantities. My daughter loves them!
They’re quick to make, and I easily made 24 mini apple pancakes with this recipe. Ignore the fact that my kids came home and devoured almost the entire batch. They eat less for breakfast than they do when they come home from cross country practice starving.
Plus, mini food is cute. Witness my mini donuts. I can’t decide if I prefer the flavor of my lemon mini donuts or the traditional mini donuts best, but I will admit that the traditional sprinkle covered donuts have the looks category covered!
How to Make Mini Apple Pancakes
I tried this in greased and ungreased pans, nonstick and regular muffin tins. I found that ungreased nonstick muffin tins work best, surprisingly enough. Prep your muffin tins by putting a tiny pat of butter inside each cavity.
Preheat your oven to 375. While the oven is preheating, quickly chop your apples (with the skins on) into bite size pieces. Make sure you use a firm apple that will hold up to being baked. Granny Smith’s will always be my favorite! Add them to a bowl with the brown sugar and cinnamon, and toss to coat.
Use a spoon to add apples to each muffin cavity with the butter, then place this in the oven that is still preheating while you prep the batter.
In the same bowl you used for the apples, add eggs and whisk for 5 minutes until light and fluffy. This really helps the pancakes puff out. Add milk and whisk again to combine. Add flour and whisk just until incorporated.
Remove the muffin tins from the now preheated oven. Add batter to each cavity, filling it just about half way. I find it easiest to pour the batter into a liquid measuring cup and disperse it that way. I have much more control and don’t overfill.
Place the filled muffin tins in the oven and bake for 15-17 minutes, until the pancakes are puffed and starting to turn golden brown. Remove from the oven, and immediately remove from the muffin tins. The longer you let them sit, the more likely the are to stick to the pans. I used a thin plastic spatula to scoot around the edge of each mini apple pancake before scooping it out.
Serve immediately or store in a sealed container in the fridge for up to two days.
Have you ever had mini apple pancakes? What’s your favorite mini food?
- 4 T butter
- 2 medium Granny Smith apples
- 2-3 T brown sugar
- 1/2 t cinnamon
- 7 eggs
- 1 1/4 c milk
- 1/2 t salt
- 1 c flour
- Divide butter and add a bit to the bottom of each cavity in your muffin tins. Begin preheating oven to 375.
- While oven preheats, chop apples into bite size pieces. Toss with brown sugar and cinnamon, then add to muffin tins. Place muffin tins in preheating oven while you make the batter.
- Whisk eggs for 5 minutes until light and frothy. Add milk and salt and whisk to combine. Add flour and whisk until just incorporated.
- Remove the muffin tins from the oven with the now slightly baked apples. Pour batter evenly into muffin tins, filling approximately half way.
- Place in 375 degree oven and bake for 15-17 minutes until well puffed and lightly golden brown. Remove from oven and from the muffin tins immediately. Serve right away or store (once cooled) in a tightly sealed container in the fridge for up to 2 days. You can freeze these and reheat, as well.
- Use ungreased nonstick muffin tins for best results. Once out of the oven, use a thin plastic spatula to run around the edges of the mini apple pancakes before lifting out.
- To make these dairy free, swap out the butter for coconut oil and the milk for rice or coconut milk in equal amounts.
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Nutrition Information:Yield: 24 Serving Size: 1 mini pancake
Amount Per Serving:Calories: 82 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 60mg Sodium: 92mg Carbohydrates: 9g Fiber: 1g Sugar: 4g Protein: 3g