Apple Puff Pancake
Indulge in the cozy, caramelized flavors of an Apple Puff Pancake—a show-stopping yet surprisingly simple recipe perfect for breakfast, brunch, or dessert. Featuring tender slices of tart apple, such as Granny Smith or Honeycrisp, roasted in a swirl of buttery cinnamon sugar, this skillet-baked pancake puffs dramatically in the oven, creating a golden, airy treat with a custardy center. Made with a handful of pantry staples and ready in just 30 minutes, this recipe is both elegant and effortless. Dust it with powdered sugar and drizzle with maple syrup for a finishing touch that makes every bite irresistibly sweet and satisfying. Ideal for fall mornings or impressing guests, this apple puff pancake is a delightful twist on the classic Dutch baby.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large apple (such as Granny Smith or Honeycrisp)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs
- 0.75 cup whole milk
- 0.5 cup all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon powdered sugar (for serving)
- 2 tablespoons maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (such as cast-iron) in the oven while it heats up.
Peel, core, and thinly slice the apple into even slices approximately 1/4-inch thick.
Carefully remove the hot skillet from the oven and add 4 tablespoons of unsalted butter, swirling it around until completely melted.
Add the sliced apple to the skillet, then sprinkle with 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Stir to coat evenly and return the skillet to the oven. Roast the apples for 5 minutes until they begin to soften.
In a blender, combine 3 large eggs, 0.75 cup of whole milk, 0.5 cup of all-purpose flour, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt. Blend until smooth and no lumps remain, about 20 seconds. Alternatively, whisk by hand until fully combined.
Carefully remove the skillet from the oven. Pour the batter evenly over the softened apples.
Return the skillet to the oven and bake for 15-18 minutes, or until the pancake is puffed up and golden brown.
Remove the skillet from the oven and allow the pancake to deflate slightly as it cools (this is normal).
Dust the top with 1 tablespoon of powdered sugar and serve warm, optionally with maple syrup.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 58.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
