Apple Pie Pancake dippers are my answer to the busiest time of the day—breakfast! These mini pancakes are packed with apple and spice flavor for breakfast on the go.
I don’t know about you but, for me, breakfast is the craziest part of the day. No matter how many times I declare that we are going to sit down together for a “family breakfast” with healthy food and fun conversation before starting our day, two days later I find myself frantically hunting for my car keys and the lost sock to the baseball uniform while grabbing pop tarts and rushing everyone out the door.
No more! I’ve decided to embrace the chaos. It’s just part of me… part of who I am… one of the many things that make me… well… fascinating and magical… Ok, ok! I know you can hear my kids laughing in the background.
A few years ago, I came up with the idea of turning pancakes into finger foods that are perfect for breakfast in bed on Mother’s Day. My Blueberry Ricotta “Pancake Dippers” are small enough for little children to dip into syrup without getting crumbs all over the place.
Since then, I bake them in several of my family’s favorite flavors. I also make them any time that we need a breakfast that my kids can grab on their way out the door and eat on their way to school or running for the bus. They have become the perfect answer to the “Morning Madness.
These are really easy to make. I whip up the pancake batter and bake them in non-stick Madeleine pans (I use two pans to bake them even faster). You can use small muffin tins, if you wish, just be sure to only put about 1/4 inch of batter in each muffin cup. The pancake dippers should be about 1/2 inch thick when baked.
I use fresh apples this recipe but, you can switch to canned apples to make this an even faster and easier recipe.
I hope you try these Apple Pie Pancake Dippers or their sister, Blueberry Ricotta Pancake Dippers. My family LOVES them and I can’t seem to bake them fast enough. My kids eat them as fast as I can get them out of the oven without syrup!
You can fill a paper lunch sack with the Pancake Dippers then, dust them with a little powdered sugar and skip the syrup altogether.
I hope you love this recipe as much as we do! You can leave a comment on this post or on Facebook. Be sure to “Like” the Everyday Southwest Fan Page and sign up of our free email updates so you won’t miss a single recipe!
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- 1 large Granny Smith apple
- 2 tablespoons butter
- ¼ teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Powdered sugar for garnish, optional
- Pre-heat oven to 400 degrees.
- Peel and core the apple, then dice it into small, ¼ inch chunks. Melt the butter in a small sauté pan and add the apple. Saute the apple until it softens. Stir in the cinnamon and brown sugar. Continue cooking until the brown sugar thickens into caramel and the apples begin to breakdown. Set aside to cool.
- Whisk the flour, granulated sugar, baking powder, baking soda and salt together in a large mixing bowl.
- Lightly beat the milk and egg together and pour into the well of the flour mixture. Gradually, mix the flour into the milk mixture until just blended.
- Fold the apples into the batter.
- Prepare a madeleine pan or mini-muffin tin with cooking spray or softened butter. Spoon batter into the molds and bake until the edges of the pancakes are golden brown, about 8 minutes.