Best 11 Dutch Puffed Apple Pancake Recipes

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

PANNEKOEKEN (BAKED APPLE PANCAKE)

Steps:

• Pre-heat oven to 425 F with the 13 x 9 inch baking dish inside.
• In an extra-large skillet over medium, heat the butter and saute the apples, stirring until tender, about 10 minutes. Add the pecans, lightly toasting. When the apples begin to caramelize, stir in the maple syrup and a pinch of salt and and turn off the heat.
• by placing everything in a blender (eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. (Or feel free to whisk in a bowl)
• When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like.
• Place on the middle rack with ample room on top and bake 30 minutes or until beatufully puffed and deeply golden.
• Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt butter in a 9 inch glass pie pan in oven.
• Arrange apple slices, then walnuts over butter.
• Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
• While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
• Stir in cranberries.
• Remove pie pan from oven.
• Lightly spray inside edges of dish with nonstick spray.
• Pour batter into dish.
• Sprinkle brown sugar over batter.
• Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
• Serve with warm maple syrup.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

APPLE PANCAKES

Steps:

• Preheat oven to 400 degrees. In a 10-inch cast-iron skillet, melt butter and 3 tablespoons sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt, and remaining tablespoon sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in the center, and puffed around the edges, about 15 minutes. Dust with confectioners' sugar; serve immediately.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
• Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
• Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.