• Cooking Time:
  • Servings: 6-7
  • Preparation Time:


  • 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
  • 5 tablespoons granulated sugar, plus more for tin
  • 2 Granny Smith apples (about 1 pound)
  • 1/4 cup light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup milk Confectioner's sugar, for dusting


  • 1. Preheat oven to 450°.
  • Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin;
  • coat with granulated sugar.
  • 2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.
  • In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
  • 3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.
  • Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes.
  • Remove pan from stove; let cool 5 minutes.
  • Divide caramelized apples among prepared muffin cups. Set aside.
  • 4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
  • 5. Pour batter over apples.
  • Transfer tin to oven; reduce heat to 400°.
  • Bake until pancakes puff up, about 15 minutes.
  • 6. Remove tin from oven; invert onto a flat work surface.
  • Dust with confectioner's sugar; serve immediately.


Sprinkle with powdered sugar or serve alongside a bowl of vanilla ice cream. Perfect for breakfast or dessert, these are incredibly comforting and delicious!

Categories: Breakfast 

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