Dutch Apple Pancake

This Dutch apple pancake recipe is so flavorful and satisfying that you’ll want to eat the whole pan.

My friend Devon and I used to go to this one particular restaurant every single weekend.

I would get what the restaurant called a “baby apple”, which even though they named it “baby”, it wasn’t small.

There was a bigger version that was impossibly big. It was mostly for more than one person to share, but I have seen someone polish one off which is crazy if you saw how big it was.

I could handle the baby apple, although I never could eat the whole thing.

So, over the years I have tried to recreate that apple pancake and now, at long last, I have perfected it!

Before I discuss the recipe, I want to share a great blog post that I read about apples.  Apples are so nutritious and have great health benefits. It’s a fun and insightful read.  Here’s a link to that post.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

• I use sprouted spelt flour because I love it and it gives it a slightly denser texture but if you want you can use white, all-purpose flour.
• I find a lot of breakfast foods like this in restaurants too sweet. I also find it weird when they shake confectioner’s sugar over everything. My version of this pancake has less sugar and the addition of maple syrup to the finished product, makes it perfect.
• I am using a MacIntosh apple which I love because they soften quickly. But use whatever baking apple you prefer.
• I only use one apple for the recipe but you can use two if you like.
• I leave the skin on because I want the extra nutrients but you can peel yours.

How to make a Dutch apple pancake

Pre-step

Get a cast iron skillet, mixing bowl and whisk.

Step one

Preheat the oven to 450 degrees Fahrenheit.

Step two

Get the apple.

Step three

Leaving the skin on, cut the apple in half, core it and cut it into thin slices.

Step four

Heat the cast iron sauté pan on medium. After it heats up, add butter and once it has melted, add the apple slices and sauté for approximately 10 minutes.

(The McIntosh apples aren’t New England Macs. They come from the west coast, so they are harder than my New England ones. So watch the apple slices and don’t let them get too soft.)

You want them to be softened but not totally cooked through.

Step five

Gather the eggs, milk, flour, vanilla, nutmeg and salt.

Step six

Crack the eggs into the mixing bowl, and add milk, flour, vanilla, salt and nutmeg. Whisk until combined.

Step seven

Put your cast iron pan into the oven and let it heat for 5 minutes.

Step eight

Open the oven and put 2 tablespoons of butter into the pan. Close the oven door and stand there until it melts.

Be careful not to let the butter brown.

Step nine

Remove the pan out of the oven and place the apples in it and pour the batter over the apples.

Step ten

Bake for 15 minutes. It will rise a lot in the pan. Test it with a cake tester to make sure it is done.

All puffy and delicious looking. Sadly, it will deflate in a few minutes.

Time to cut it, plate it, and add a little more butter, because, why not?

And of course, maple syrup.

Yum.

Time to eat it.

I hope you enjoyed this Dutch apple pancake recipe!

Other fun breakfast food

• Apple pancakes
• Potato pancakes
• Chocolate overnight oats
• Oat bran muffins

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!