This recipe is for a fluffy pancake called a Dutch baby pancake that is baked in the oven. With just a few simple ingredients and a bit of time you’ll end up with an amazing looking and delicious pancake.
I love pancakes in pretty much any form you can make them: buttermilk pancakes, crepes, whole wheat pancakes to keep it healthier, as well as different takes on pancakes like corn cakes, ricotta pancakes or Korean pancakes with dipping sauce. Give me a pancake to try and I’m right there.
I have long wanted to try making oven pancakes. That silky pancake batter poured over melted butter and baked in the oven until it comes out steaming and puffy calls to me. Pour sweet maple syrup over it or smother it with fresh fruit and I’m in pancake Heaven.
I love this version of the Dutch baby because it adds apples. The apples are thinly sliced and baked right into the pancake, of course with the addition of a bit of brown sugar and cinnamon.
The resulting pancake is delicious. Soft slices of cinnamon spiced apples mixed right in with the tender pancake. So good!
Look for tips and ideas for these pancakes below the recipe. They can be served for breakfast, brunch, lunch or even dinner.
I hope you like them.
Dutch Baby Pancakes
- 2 tablespoons butter
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon cinnamon
- 1 cup apples, peeled or unpeeled, thinly sliced
- 2 eggs, large
- 1/2 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- Heat the oven to 400°F.
- Melt the butter in a 9" pie plate in the oven. Brush the butter on to the side of the pie plate. Sprinkle the brown sugar and 1/4 teaspoon ground cinnamon evenly over the melted butter in the plate. Arrange 1 cup of thinly sliced peeled or unpeeled baking apples over the brown sugar.
- Now make the pancake batter by beating the eggs slightly in a medium bowl with a wire whisk or hand beater. Beat in the remaining ingredients, just until mixed. Do not over beat the mixture. Pour the batter into the pie plate over top of the apples.
- Bake for 30-35 minutes or until the pancake is puffy and deep golden brown. Invert the pancake on to a large plate so the apples are showing on the top. Serve it immediately, sprinkled with lemon juice and powdered sugar if desired.
Makes 4 servings.
Plain Dutch Pancake Variation:
You can make this a plain oven pancake by omitting the brown sugar, apples and cinnamon. Melt the butter and pour the pancake batter over it. Bake the pancake for 25-30 minutes, just a bit less than the version with the apples.
Serve this pancake while it’s nice and hot, sprinkled with a bit of fresh lemon juice and powdered sugar. I would also add lots of fresh fruit, a drizzle of chocolate sauce or apple sauce. I always ate pancakes topped with apple sauce as a kid and still love them served that way.
- Use the Right Apples: Make sure you use baking apples. There are a few varieties of apples that don’t bake well, like Red Delicious.
- Slice the Apples Thinly: Whether you choose to leave the skin on or peel the apples, make sure they are sliced thinly so they will soften in the 30 to 35 minutes you have the pancake in the oven.
- Optional Brown Sugar: Most people will want that extra bit of sweetness from the 2 tablespoons of brown sugar that you add under the apples, but if you don’t want the extra sugar, feel free to try using less or leaving it out altogether. It won’t be as sweet, but it will be just as delicious.
Although sliced apples are the traditional fruit used in an oven pancake, you can also try thinly sliced peaches when they are in season or a cup of blueberries studded into the pancake batter. Both of those options would be amazing tasting as well.
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