Mini Dutch pancakes plated full featured

Mini Dutch Baby Pancakes with Bacon Jam and Fried Apples


  • 4 eggs
  • ¾ cup whole milk
  • ¾ cup flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 4 tablespoons butter, melted
  • Bacon Jam
Fried Apples:
  • 3 Granny Smith apples, peeled, cored and diced
  • 2 tablespoons butter
  • ¼ cup sugar
  • 1 teaspoon cinnamon


Melt 2 tablespoons of butter in a 10” skillet over medium heat. Add in the apples, sugar and cinnamon and cook, stirring occasionally, until the apples are softened but still hold their shape, about 8 minutes.

For the Dutch Pancakes:

Preheat the oven to 425°F. Divide 2 tablespoons of the melted butter between 12 muffin cups or 8 jumbo muffin cups. Place the pans in the oven for 5 minutes to get hot.

Meanwhile, combine the remaining 2 tablespoons of melted butter, milk, flour, eggs, vanilla, sugar and salt in a blender and blend on high speed until well combined.

Pour the batter into the greased hot muffin cups, filling them about half full. Bake for about 15 minutes or until the pancakes are golden and puffy.

Remove the Dutch pancakes from the oven. They will deflate rather quickly. Carefully remove them from the tins and serve hot with fried apples and bacon jam.


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