Dutch Oven Puffed Apple Pancake
Transform your breakfast routine with a Dutch Oven Puffed Apple Pancake—a luscious blend of tender, caramelized apples, warm cinnamon, and a golden, airy batter. This one-pan wonder showcases simple yet indulgent ingredients like Granny Smith or Honeycrisp apples, rich vanilla, and a dusting of powdered sugar, making it the perfect dessert-like treat for brunch or cozy mornings. By using a preheated Dutch oven, the pancake puffs dramatically in the oven, creating a stunning presentation with irresistibly crisp edges. Ready in under 40 minutes and designed to serve four, this recipe is a delightful fusion of a pancake, soufflé, and apple pie, guaranteed to impress. Serve it warm straight from the pan, and watch it disappear in no time! Keywords: dutch oven apple pancake, puffed pancake recipe, caramelized apple pancake, brunch ideas, easy pancake recipe.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch Dutch oven or oven-safe skillet in the oven to heat while preparing the ingredients.
In a medium bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth. Set the batter aside to rest while preparing the apples.
Carefully remove the hot Dutch oven from the oven and add the butter. Swirl the pan until the butter melts and coats the bottom evenly.
Add the sliced apples to the Dutch oven. Stir in the granulated sugar and cinnamon, and cook over medium heat for 3-5 minutes, stirring occasionally, until the apples begin to soften and caramelize slightly.
Pour the prepared batter evenly over the apples in the Dutch oven. Do not stir.
Place the Dutch oven back into the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
Carefully remove the Dutch oven from the oven. Let the pancake cool slightly (it will deflate as it cools) before slicing into wedges.
Dust the pancake with powdered sugar for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 85.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 822 mg | 17% | |
*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.
