These individual maple apple Dutch baby pancakes make a perfect dessert or they are also lovely as a breakfast or brunch treat.

Maple apple Dutch babies in ramekins

I have always loved Dutch baby pancakes for a quick, easy, delicious treat. I’ve made skillet Dutch babies , a sheet pan Dutch baby and muffin tin Dutch baby pancakes. I’ve made sweet Dutch babies and savoury Dutch baby pancakes.

These individual Dutch baby pancakes are a new style and I love them! Baked in ramekins, these maple apple Dutch babies are the perfect dessert or breakfast/brunch treat.

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Ingredients and substitutions

A few notes on the key ingredients …

Apples – I think any apple will work here, as the apples aren’t cooked for too long so there is little risk of them falling apart or getting mushy. Use what you have or enjoy.

Maple Syrup – Real maple syrup is always the best choice. In a pinch, you can bring the maple syrup flavour into the dish with maple-flavoured pancake syrup.

How to make maple apple Dutch baby pancakes

Sliced apples added to melted butter in skillet.
1
Brown sugar and cinnamon, added to skillet.
2
Finished apples in skillet.
3
  1. Make the apples by melting the butter in a skillet.
  2. Add the brown sugar, maple syrup and cinnamon and cook together with the apples.
  3. Cook the apples until they have softened and the sauce is thickened and syrupy. Turn off the heat but leave in the skillet for now while you make the batter.
Whisking together the milk, eggs sugar and butter in a measuring cup.
4
Adding some of the egg mixture to the dry ingredients.
5
Whisking the egg mixture into the flour mixture.
6
  1. Start the batter by whisking together the milk, eggs, sugar, melted butter, vanilla and salt
  2. Add about 1/3 of the egg mixture to the flour mixture.
  3. Whisk together until smooth.
Adding the remaining egg mixture to the batter.
7
Finished batter in mixing bowl.
8
Adding pieces of cold butter to ramekins.
9
  1. Add the remaining egg mixture to the batter.
  2. Whisk to combine and set aside.
  3. Meanwhile, arrange the ramekins on a baking sheet and add the butter to the ramekins. Place into the oven to melt.
Pouring batter into the ramekins.
10
Ramekins on a baking sheet before baking.
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Finished apple topping in a skillet.
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  1. Remove the ramekins from the oven and immediately pour the batter into the ramekins.
  2. Fill the ramekins only about 1/3 full, as they will puff up a lot when they bake.
  3. When the Dutch babies are almost done, gently rewarm the apples to spoon over the Dutch babies when they come out of the oven.

Recipe tips!

  • Let’s talk about which ramekins to use. If you have wider, round and shallow ramekins (aka creme brulee ramekins), as shown here, those are ideal as they provide a nice centre space to spoon in the maple apples. Alternatively, you can use a smaller, taller ramekin.
  • You can enjoy these individual apple Dutch babies as they are or spoon a little Creme Fraiche on top (especially nice for breakfast or brunch). For a lovely warm apple dessert, spoon a scoop of vanilla ice cream on top.
Individual apple dutch babies on serving board.

Making ahead and storing

Unfortunately, Dutch babies are at their best fresh from the oven and enjoyed warm.

You can store any leftovers in the refrigerator for another day and reheat in the microwave or a 350F oven.

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Maple apple Dutch babies in ramekins

Get the Recipe: Maple Apple Dutch Babies

These individual maple apple Dutch baby pancakes make a perfect dessert or they are also lovely as a breakfast or brunch treat.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3 servings

Ingredients

For the Dutch baby batter:

  • 1/2 cup all-purpose flour, spooned and levelled
  • 1 Tablespoon cornstarch
  • 1/2 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 Tablespoon white granulated sugar
  • 1 Tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • Pinch salt

For the maple apples:

  • 1 large apple, peeled and thinly sliced
  • 2 Tablespoons salted butter
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons maple syrup

For the baking dishes:

  • 1 1/2 Tablespoons butter

For garnish:

  • chopped walnuts or pecans
  • Icing/confectioners' sugar, for dusting

Instructions
 

  • Preheat oven to 430F. (non-convection setting). Place 3 creme brûlée ramekins onto a baking sheet and set aside. *See Note 1 below.
  • In a large bowl, whisk together the flour and cornstarch. In another bowl or a measuring cup, whisk together the milk, eggs, sugar, melted butter, vanilla and salt. Add about 1/3 of the egg mixture to the flour mixture and whisk together until it is a smooth paste, then slowly whisk in the remaining egg mixture. Let the batter rest while you prepare the maple apples.
  • In a skillet, melt the 2 Tablespoons butter for the maple apples over medium heat. Add the prepared apple slices, then add the brown sugar, maple syrup and cinnamon. Stir together to coat the apples. Cook over medium heat, stirring regularly, until the apples are softened and the sauce is syrupy. Remove from the heat and set aside.
  • When the oven is preheated, divide the 1 1/2 Tablespoons of butter between the 3 ramekins. Pop the ramekins into the oven on the baking sheet for about 2 minutes, or until the butter is completely melted.
  • Remove the baking sheet from the oven. Briefly stir the batter, then immediately pour into the hot ramekins, dividing equally between them. The batter should only fill the ramekins about 1/3 full.
  • Immediately place into the oven on the baking sheet and bake for 12-15 minutes, or until puffed and golden.
  • When the Dutch babies are almost cooked, return the skillet with the apples to a burner to warm over medium-low heat.
  • Remove from the oven. The Dutch baby pancakes will quickly deflate and leave a cavity in the centre. Spoon the warm maple apples into the cavity, dividing between the 3 ramekins.
  • Serve immediately sprinkled with chopped walnuts or pecans and dusted with icing sugar. If you like, add a dollop of creme fraiche or for dessert, add a scoop of vanilla ice cream.

Notes

Note 1: If you have the wider, round and shallow ramekins (aka creme brulee ramekins), as shown here, those are ideal as they provide a nice centre space to spoon in the maple apples. Alternatively, you can use a smaller, taller ramekin. You may get an extra serving with smaller ramekins. Be sure not to fill the ramekins more than about 1/3 full, as they will puff up considerably as they bake!
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there, that you may find helpful.
Cuisine: American, Canadian
Course: Breakfast, Brunch, Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 424kcal, Carbohydrates: 52g, Protein: 8g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 171mg, Sodium: 203mg, Potassium: 257mg, Fiber: 2g, Sugar: 30g, Vitamin A: 822IU, Vitamin C: 3mg, Calcium: 102mg, Iron: 2mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

Inspired by a Sarah Kieffer recipe

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