Puffed Apple Pancake
Experience the ultimate breakfast indulgence with this Puffed Apple Pancake, a delightful twist on a classic Dutch baby. This oven-baked recipe combines tender slices of cinnamon-dusted apples with a light and airy pancake batter, creating a stunningly puffed and golden masterpiece. With just 15 minutes of prep and 20 minutes in the oven, this dish is as effortless as it is impressive. The use of a cast-iron skillet ensures beautifully caramelized edges, while a dusting of powdered sugar adds the perfect touch of sweetness. Ideal for brunches, cozy mornings, or even dessert, this skillet pancake pairs wonderfully with a drizzle of maple syrup or a dollop of whipped cream. Whether you're feeding a crowd or treating yourself, this Puffed Apple Pancake is a show-stopping centerpiece for any table.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 large eggs
- 0.75 cups whole milk
- 0.75 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1 large apple (e.g., Granny Smith or Honeycrisp)
- 0.5 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Place a 10-inch ovenproof skillet (preferably cast iron) into the oven while it preheats.
Peel, core, and thinly slice the apple. Set aside.
In a medium-sized bowl, whisk together the eggs, milk, vanilla extract, and granulated sugar until well combined.
Gradually add the flour and salt to the egg mixture, whisking until smooth and free of lumps. Let the batter rest for 5 minutes.
Carefully remove the preheated skillet from the oven (using oven mitts) and add the butter. Swirl the skillet to evenly coat it as the butter melts.
Arrange the apple slices in an even layer over the melted butter in the skillet. Sprinkle the ground cinnamon over the apples.
Pour the batter evenly over the apples and immediately place the skillet back into the oven.
Bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the skillet from the oven and let the pancake cool for 2-3 minutes (it will deflate slightly).
Dust the pancake with powdered sugar, slice, and serve warm. Enjoy!
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 74.6 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 841 mg | 18% | |
*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.
