Description
An indulgent, puffy pancake baked in a cast iron skillet with tart apples, warm cinnamon, and a sweet maple glaze. It offers a crispy edge and creamy center with minimal prep effort.
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) whole milk
- 6 tablespoons (85g) unsalted butter, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 medium apples (mix of Granny Smith and Honeycrisp), peeled and sliced
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) maple syrup, divided
- Powdered sugar, for dusting
- 1/2 cup chopped walnuts or pecans, toasted (optional)
Instructions
- Preheat oven to 425°F (220°C) with a rack in the upper third. Place a 10-inch cast iron skillet in the oven to heat for at least 10 minutes.
- In a blender, combine eggs, milk, 2 tablespoons melted butter, vanilla, and salt. Blend on high for 30-45 seconds until smooth. Pour into a spouted measuring cup.
- Toss sliced apples with cinnamon, 1 tablespoon maple syrup, and chopped nuts (if using).
- Carefully remove the hot skillet from the oven. Add remaining 4 tablespoons butter; swirl to coat bottom and sides. Quickly pour in batter and arrange apple slices in a single layer on top.
- Bake for 20-25 minutes without opening the oven door for the first 15 minutes. The edges should be golden brown and puffed, and the center set.
- Remove from oven. Drizzle with remaining maple syrup and dust with powdered sugar. Serve immediately.
Notes
Ensure eggs are room temperature for best puff. Do not open the oven door for the first 15 minutes to allow steam to build. Serve immediately as it deflates upon cooling. Leftovers can be reheated in a toaster oven or conventional oven at 350°F for 10 minutes to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Sodium: 220
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: Dutch baby, apple cinnamon pancake, fall brunch, cast iron skillet, easy breakfast, puffy pancake, maple glaze