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.
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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
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it 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!
Dutch Apple Pancake
Ingredients
- 1 apple (MacIntosh apple or other good baking apple – cut into slices)
- ¼ cup butter (divided)
- 6 eggs
- 1 cup spelt flour (or white all-purpose flour)
- 1 cup milk
- 1.5 teaspoons vanilla
- .50 teaspoon salt
- .25 teaspoon nutmeg
Instructions
- Preheat the oven to 450 F
- Heat a large sauté pan on medium heat. Once it has heated up, add 2 tablespoons of butter.
- Once the butter melts, add the sliced apples and sauté them from 5 – 10 minutes. They should be softened but not cooked all the way through. Remove to a plate and set aside
- In a large mixing bowl, crack in all the eggs, add the flour, milk, vanilla, salt and nutmeg. Whisk until combined and bubbly.
- Place the same sauté pan into the oven to heat up for 5 minutes
- Add 2 tablespoons butter into the pan and let it melt but not brown
- Take pan out and add the apples first, then the batter
- Return to the oven and bake for 15 minutes. It will become puffy. Test it with a cake tester
- Once it is done and you take it out of the oven, it will deflate after a few minutes
- Cut and plate
- Add more butter and maple syrup
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
Devon
At the mention of the Baby Apple I started to drool. What a delicious memory!
I’m looking forward to trying this one.
Elaine
Dev,
Me too. Not as sweet as the baby apple used to be. But just as lovely! In fact, I prefer it this way with out all the sugar on top. We had good times!
xoxo
Devon
We did have good times, especially when you let me finish the part of the baby apple that you had left over. You are a true friend, Lainey Loo!
Elaine
Haha. Yup. Do you still eat your pancakes without syrup?
Lainey
Joyce
Oooo, one of my favorites!
Elaine
Mine too! Thanks Joyce!