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Mini German Apple Pancakes

Mini German Apple Pancakes are fluffy, custardy European pancakes baked in muffin tins then loaded with caramelized apples and topped with delectable streusel - does it get any better?!  These Dutch babies may look impressive but are surprisingly simple to make.  Just make the batter with a couple pulses in your blender, pour into muffin tins and bake while you saute the apples and pulse the streusel together.  I guarantee your entire family will fall in LOVE with this German Apple Pancake recipe!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 12 German pancake bowls


German Pancake Bowls

  • 1 cup milk
  • 1 cup AP flour
  • 6 eggs at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted

Apple Filling

  • 4 Granny Smith apples, peeled, and chopped
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 1/4 cup light brown sugar, packed

Crumb Topping

  • 1/3 cup light brown sugar, packed
  • 1/3 cup AP flour
  • 1/4 cup oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, chilled and cut into pieces


  • German Pancake Bowls: Preheat oven to 400 degrees and grease muffin tin with nonstick cooking spray with flour in it (or grease and flour pan OR use nonstick cooking spray AND melted butter).
  • In a large bowl, or your blender, combine all of the German Pancake ingredients except the butter and blend (or whisk) until smooth. Add butter and blend until well combined.
  • Add batter to the tins using a 1/4 cup measuring cup. Bake for 20 minutes or until golden brown around the edges. They will be VERY puffy but will deflate as they cool.
  • Apple Pie Filling: While the pancakes are baking and resting, melt 2 tablespoons butter in a large skillet over medium heat. Add apples, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.
  • Crumb Topping: While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a food processor and pulse into the mixture is crumbly. Alternatively, you can place in a medium bowl and cut in the butter in with a pastry cutter or 2 forks until crumbly.
  • Assemble: Evenly spoon cooked apples into German Pancake Bowls then top with the Crumb Topping (its okay if it gets messy!). Broil on the 2nd rack (approximately 10 inches from broiler) for 3-6 minutes, rotating pan half way through so the topping browns evenly. Remove when crumbs are golden.
  • Top with ice cream (optional) and consume.


German pancakes taste more "eggy" than regular pancakes - and are delicious! but just don't want you to expect the traditional pancake texture.