Dutch Apple Pancakes
Transform your breakfast routine with these irresistibly golden Dutch Apple Pancakes, a delightful fusion of fluffy pancake batter and caramelized apples kissed with cinnamon. This oven-baked creation features tart, tender slices of Granny Smith or Honeycrisp apples nestled in a rich, buttery base, all crowned by a puff of perfectly baked batter. Made in a single skillet, this dish seamlessly transitions from stovetop to oven, delivering a stunning presentation that’s as easy to prepare as it is impressive to serve. Ideal for brunch or a cozy family breakfast, this recipe is finished with a light dusting of powdered sugar and a drizzle of maple syrup for a sweet, autumnal touch. With just 15 minutes of prep time, these Dutch Apple Pancakes are your next go-to comfort food experience!
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Recipe Information
Ingredients
- 2 medium (such as Granny Smith or Honeycrisp) apples
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- optional (for dusting) powdered sugar
- optional (for serving) maple syrup
Instructions
Preheat your oven to 425°F (220°C).
Peel, core, and thinly slice the apples into 1/4-inch slices.
In a 10-inch oven-safe skillet (preferably cast iron), melt 2 tablespoons of butter over medium heat.
Add the apple slices to the skillet and sprinkle with granulated sugar and ground cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are softened and caramelized. Remove from heat.
In a blender or mixing bowl, combine the flour, milk, eggs, vanilla extract, salt, and the remaining 2 tablespoons of melted butter. Blend or whisk until the batter is smooth and free of lumps.
Pour the batter evenly over the caramelized apples in the skillet.
Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the pancake is puffed and golden brown.
Carefully remove the skillet from the oven (handle will be hot). Let the pancake cool for 1–2 minutes before slicing.
Dust with powdered sugar, if desired, and serve warm with maple syrup.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 226.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 462 mg | 36% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1126 mg | 24% | |
*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.
