Oven Baked Dutch Apple Pancake
Transform your breakfast game with this irresistible Oven-Baked Dutch Apple Pancake, a show-stopping treat that's as easy to make as it is delicious. Featuring tender caramelized apples nestled beneath a fluffy, golden batter, this one-pan wonder comes together effortlessly in a hot cast-iron skillet for maximum flavor. Fragrant with cinnamon and nutmeg, each bite delivers a perfect balance of sweet, spiced fruit and airy pancake. With a quick batter blended in seconds and a bake time of just 25 minutes, it’s an ideal choice for cozy mornings or elegant brunches. Garnished with a dusting of powdered sugar and a drizzle of maple syrup, this Dutch baby pancake makes for a warm, comforting dish that’s guaranteed to impress.
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Recipe Information
Ingredients
- 5 tablespoons Unsalted butter
- 2 Large apples (preferably Granny Smith or Honeycrisp)
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.75 cup All-purpose flour
- 0.75 cup Whole milk
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for garnish)
- 2 tablespoons Maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) in the oven while it preheats.
Peel, core, and thinly slice the apples. Set them aside.
Carefully remove the skillet from the oven and add 4 tablespoons of unsalted butter, swirling to coat the pan as it melts. Add the sliced apples, sugar, cinnamon, and nutmeg. Return the skillet to the stove and cook over medium heat for about 5 minutes, stirring occasionally, until the apples begin to soften and caramelize.
While the apples cook, prepare the batter. In a blender, combine the flour, milk, eggs, vanilla extract, and salt. Blend until smooth, about 30 seconds. Alternatively, whisk the ingredients in a bowl until no lumps remain.
Once the apples are tender and evenly coated in the butter and sugar mixture, pour the batter evenly over the apples in the skillet. Immediately transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
Carefully remove the skillet from the oven and let the pancake cool for a few minutes. It will deflate slightly as it cools.
Dust the pancake with powdered sugar and slice into wedges. Serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 29.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 273 mg | 6% | |
*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.
