There was a restaurant that served gigantic pancakes called Dutch Baby pancakes near my house. The golden brown pancakes with mounds of apples, powdered sugar and whipped cream amazed my brothers and me when we were small. Our parents would never let us order one just for ourselves. Mom would order one Dutch Baby Pancake for the table and everyone got to have a piece of it. They were so delicious. I could not wait until I was old enough to order one, all for my very own.
These pancakes aren’t really pancakes at all, but are a type of popover. The Dutch Baby pancake will puff up while cooking, then falls after being removed from the oven.
No matter what you call them, they are delicious. You can make the full size version, or the mini version. I love to serve the mini version, especially when we have brunch. I will make a double batch of minis to serve in our brunch buffet.
Served with fresh fruit, a dusting of powdered sugar and whip cream, these lightly sweet cakes are a beautiful addition to a brunch or breakfast table.
Treat Mom like a queen on Mother’s Day. Surprise her with breakfast in bed or a Mother’s Day brunch with dutch baby pancakes dusted with our spiced apples with powdered sugar and a bowl of fresh berries with our amazing Chocolate Pecan Truffles for dessert.
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| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings for full size, 12 mini pancakes
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- 3 eggs large, room temperature
- 1/2 cup milk or milk alternative
- 1 tsp vanilla extract
- 1/2 cup all purpose gluten free flour mix with xanthan gum
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 tbsp butter unsalted
- 2 apples
- 1/4 cup granulated sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
Ingredients
Pancake Batter
Spiced Apples
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- Preheat oven to 425°.
- For mini cakes: place muffin pans in oven to preheat. For full size cake: place 9" oven safe casserole or pie plate in oven to preheat.
- In a large bowl, beat eggs and whisk to combine with milk and vanilla.
- In a separate bowl, combine all dry ingredients and whisk to combine.
- Slowly add dry ingredients to wet ingredients, whisking until the dry ingredients are completely incorporated and no white streaks of flour can be seen. Set aside.
- For mini cakes: Divide the butter into 12 equal pieces and place in each cup of the hot muffin tins. Place back in the oven just until butter has melted. For full size: Slice butter into tablespoons and carefully place in the preheated casserole or pie plate to melt. Watch the butter carefully, do not allow the butter to burn.
- As soon as the butter is melted, carefully remove the casserole or muffin tins from the oven. Swirl the melted butter to cover the bottom and sides of the casserole or tins.
- For the mini cakes: Immediately add 1/4 cup batter to each cup and place back in the oven. For full size: Immediately add all the batter to the casserole and return to the oven.
- Bake at 425° for 15-20 minutes until the edges are dark golden brown and the center is light golden brown. The center will puff while in the oven.
- The center will settle when removed from the oven. Sprinkle with powdered sugar and serve with fresh fruit, spiced apples with maple syrup or whip cream.
- While pancakes are baking, peel and thinly slice apples.
- In a saucepan on medium, melt butter. Add apples, sugar, cinnamon and nutmeg to the saucepan and stir to mix.
- Cook on medium, stirring occasionally until apples begin to soften. Remove from heat and stir in vanilla.
- Spoon into the center of warm pancakes and dust with powdered sugar.
This Dutch Baby Pancakes recipe is gluten free and vegetarian.
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