Everyday Eats & Sweets / Recipes

Puffed Apple Pancake

Puffed apple pancake

I’ve been road tripping around Northern California all month (have you been following me on Instagram?) and as the weeks have passed, I’ve really been enjoying the change of seasons. The pine needles are dropping, the leaves are turning color, and the days are getting cooler. It’s something we don’t see much of in Southern California, especially with the Indian summers we usually have in September.

But up north, it’s undeniably fall. And one of the first telltale signs of fall is the arrival of sweet, juicy, tree-ripened apples by the bushel. These are the kinds of apples that may be full of worms or holes, or grow a little smaller or appear a little duller, but they’re above and beyond the year-round supermarket apple that looks perfect but tastes a bit like styrofoam.

Grafted apple tree with four different varieties of apples
Tree-ripened apples
Apple tree

Our friend in Sebastopol lives on several acres of fruit trees, and right outside his kitchen is a beautiful apple tree grafted with four different varieties of apples. I went fruit-picking on his property one afternoon and filled up my basket (a souvenir from the Sebastopol farmers’ market) with armfuls of apples and even some pears.

Apple and pear harvest

The apples have traveled with me from place to place, making the rounds from Sonoma to Marin to Placer Counties and now to Nevada County, where I’m spending my last week on the road. In every house we’ve stayed, I’ve whipped up some version of this puffed apple pancake for brunch (and sometimes with a pear or two thrown in for good measure).

Sliced apples

Also called a German pancake, Dutch puff, or Dutch baby, it’s a cross between a souffle and an omelette. The eggs make it puffy and you’ll see the pancake rise to great heights while it’s baking, but it deflates soon after it comes out of the oven. Because of this, it’s best served right away and right on the table in the pan it’s cooked in.

It’s a simple and satisfying meal to make for breakfast or brunch, but it’s also a delicious dessert (especially with ice cream on the side). It’s not as heavy as a regular pancake — more fruity than it is doughy. Two hungry people can easily share this apple pancake, but four can make it a full meal with a side of bacon and potatoes.

Happy first day of fall, friends!

Puffed Apple Pancake

Makes 2 to 4 servings

Ingredients

1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1/4 cup butter
3 medium apples, cored and cut into 1/4-inch slices
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
Powdered sugar for dusting

Making Your Puffed Apple Pancake

Preheat the oven to 375°F.

Combine the brown sugar and 1/4 teaspoon of the cinnamon in a small bowl and set aside.

In a deep, ovenproof 10-inch pan (or a shallow, ovenproof 12-inch pan) over medium heat, melt the butter. Add the apples and stir to coat. The apples should just fill the pan to the top. Sprinkle half the brown sugar over the apples and cook until tender, 8 to 10 minutes, stirring occasionally.

Cook apples in butter and brown sugar

Meanwhile in a medium bowl, whisk the eggs and milk until well combined. Whisk in the flour and the remaining 1/4 teaspoon cinnamon until smooth.

Pour the batter evenly over the apples and sprinkle the remaining brown sugar on top.

Pour batter over apples

Transfer the pan to the oven and bake until the pancake is puffed and golden brown, about 20 minutes. Serve the pancake in the pan with a dusting of powdered sugar.

Apple pancake out of the oven
German apple pancake
Dutch baby with apples
Apple pancake
Yield: 1 pancake

Puffed Apple Pancake

Apple pancake out of the oven

It’s a simple and satisfying meal to make for breakfast or brunch, but it’s also a delicious dessert (especially with ice cream on the side). 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 cup butter
  • 3 medium apples, cored and cut into 1/4-inch slices
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F.
  2. Combine the brown sugar and 1/4 teaspoon of the cinnamon in a small bowl and set aside.
  3. In a deep, ovenproof 10-inch pan (or a shallow, ovenproof 12-inch pan) over medium heat, melt the butter.
  4. Add the apples and stir to coat. The apples should just fill the pan to the top.
  5. Sprinkle half the brown sugar over the apples and cook until tender, 8 to 10 minutes, stirring occasionally.
  6. Meanwhile in a medium bowl, whisk the eggs and milk until well combined. Whisk in the flour and the remaining 1/4 teaspoon cinnamon until smooth.
  7. Pour the batter evenly over the apples and sprinkle the remaining brown sugar on top.
  8. Transfer the pan to the oven and bake until the pancake is puffed and golden brown, about 20 minutes. Serve the pancake in the pan with a dusting of powdered sugar.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »

15 Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe