Oven Puffed Pancake — does that phrase not sound like breakfast theater? It should. This gorgeous skillet pancake puffs into a billowy, golden cloud in the oven, then deflates into a custardy, tender base that’s absolutely made for caramelized apples. If you love drama on a plate (who doesn’t?), this is your move.
Introduction: why this German-style pancake deserves your weekend
I fell for popovers first — those airy, puffed-up delights that made me look like a wizard at brunch. But the moment I tried a Dutch baby (aka German pancake), I knew popovers had a cousin with star power. The size alone — a single skillet pancake big enough to feed a small army — means this recipe feels like a celebration even on a gray Tuesday.
What makes the Cinnamon Apple Dutch Baby Pancake irresistible is the contrast: crisp, puffed edges that curl up like little golden sails and a lusciously soft center that soaks up butter and maple like it was born to do so. Add quickly caramelized apples and a scatter of cinnamon, and you get a breakfast that tastes like fall in every forkful.
What makes this Oven Puffed Pancake so irresistible?
Think texture fireworks: airy, crinkly edges meet a custardy center. Add warm, caramel notes from the apples and a hit of spice, and you’re in comfort-food heaven.
Key reasons to make it right now:
- Big impact, minimal fuss. One skillet, one batter — pop it in the oven and tidy the kitchen while it puffs.
- Adaptable. Swap apples for pears or berries, or sprinkle on nuts for crunch.
- Perfect for company. Slice it like a pie and everyone gets a dramatic, Instagram-ready portion.
Ingredients — short descriptions and why they matter
- Eggs (3) — They’re the lift engine. Room-temp eggs create the best rise.
- Milk (1 cup) — Whole or 2% works; warms to room temp so the batter blends smoothly.
- All-purpose flour (3/4 cup) — Just enough to give structure while keeping things tender.
- Sugar (1 tbsp) — A touch sweetens the custard and helps the crust brown.
- Vanilla (1 tsp) — Rounds out flavor.
- Salt (pinch) — Balances sweetness and highlights butteriness.
- Unsalted butter (3 tbsp) — Melted in the skillet to fry the apples and flavor the pancake base.
- Apples (2 medium) — Firm varieties: Honeycrisp, Granny Smith, or Pink Lady hold up best while caramelizing.
- Ground cinnamon & nutmeg — Warmth and fall vibes; use sparingly unless you want spice fireworks.
- Maple syrup or powdered sugar (to finish) — Optional, but deeply satisfying.
Simple how-to — three steps (but with tips)
- Caramelize the apples.
In a 10–12 inch cast-iron skillet, melt 1–2 tablespoons butter over medium heat. Add thinly sliced apples, toss with a tablespoon of sugar, a sprinkle of cinnamon and a pinch of nutmeg. Cook until soft and golden at the edges — about 6–8 minutes. Don’t overcrowd the pan; give the fruit room to brown. - Whisk the batter.
Whisk eggs, milk, flour, sugar, vanilla, and salt until smooth. You can blitz it in a blender for an ultra-silky batter — FYI that’s a legit shortcut. Let the batter rest while the oven preheats to 425°F and the apples finish caramelizing. - Bake the pancake.
Add the remaining butter to the hot skillet with apples, pour the batter over them, and slide into the oven. Bake for ~18–22 minutes until puffed and bronzed. Important: resist opening the oven too early — that middle needs time to rally. Remove, drizzle with maple or dust with powdered sugar, and serve immediately.
The story behind my version
This German pancake turned into my family’s seasonal classic when I noticed how well apples played with the pancake’s custard base. The first time I added sauteed apples with a cinnamon sprinkle, my kitchen smelled like a fall bakery. Guests ooh-ed. My popover street cred expanded into Dutch baby legendary status. Ever since, this recipe appears every time the air is crisp enough to deserve apples.
Pro tips for the best outcome
- Room-temperature eggs and milk = better rise. Cold ingredients shock the batter and can reduce puff.
- Heat the skillet first. A screaming-hot pan helps the butter sizzle and caramelize apples faster.
- Use a heavy, ovenproof skillet — you want even heat. A cast-iron pan is perfect (hello, German Pancake Recipe Cast Iron).
- Don’t overmix the batter. A few small lumps are OK; overworked batter yields tougher texture.
- Serve right away. The pancake deflates as it cools; the dramatic puff lasts only minutes. But it still tastes amazing after settling.
Variations to try (get creative)
- Apple Pancake Casserole twist: Want to feed a crowd without babysitting pans? Layer apple slices in a greased baking dish, pour the batter over, and bake — you’ll get a similar custardy result with less chef drama. (Think Apple Pancake Casserole.)
- Apple Fritter Pancakes vibe: Fold in chopped toasted pecans and a drizzle of glaze post-bake for a fritter-like finish (Apple Fritter Pancakes inspiration).
- Savory Dutch baby: Skip the sugar; add herbs, shredded cheese, and sautéed mushrooms for a brunchy, savory version.
- Nordic nod: Serve with lingonberry jam and whipped cream for a Norwegian Breakfast Recipes-style flourish.
Best way to serve
Slice like a pie. Offer lemon wedges, maple syrup, or a dusting of powdered sugar. Add a dollop of crème fraîche or Greek yogurt for tang. Pair with strong coffee (or a latte) and a small green salad if you want brunch balance.
Pro serving tip: If you want that bakery-gloss finish, lightly brush melted butter on the puffed edges as soon as it comes out of the oven.
Quick tips for storage and leftovers
- Short-term: Store leftover slices in the fridge for up to 2 days. Reheat gently in a low oven (325°F) for 5–7 minutes to revive edges.
- Long-term: You can freeze slices between parchment sheets for up to a month. Thaw in the fridge and reheat.
- Note: This pancake tastes best fresh — the puff collapses, but the flavor holds strong.
Rainy-day breakfasts and other occasions
Is this a Rainy Day Breakfast? Absolutely. The aroma of butter, cinnamon, and apples makes the house feel like a hug. It’s also perfect for holiday mornings, leisurely weekend brunches, or any time you want to feel fancy without actual fancy-stuff effort.
FAQs — quick answers to the common questions
Can I make the batter ahead?
Yes. Refrigerate the batter for up to 24 hours. Bring to room temp and whisk briefly before baking.
Can I use frozen apples?
You can, but thaw and drain them first. Fresh apples give better texture and browning.
What if my pancake doesn’t puff?
Check that your oven is fully preheated and the skillet was hot before pouring batter. Also ensure eggs were room temp — that helps with lift.
Can I make this without a cast-iron pan?
Yes — use any ovenproof skillet or a shallow pie dish. For the best German Breakfast Recipes feel, though, a cast iron does wonders.
Is this similar to an Apple Pancake Casserole?
Same flavor family, different dramatic effect. The cast-iron Dutch baby puffs theatrically; a casserole is more uniform and easier for potlucks.
Nutrition & tweaks (if you’re watching macros)
This is a treat, but you can lighten it: swap half-and-half for milk, reduce sugar, or skip the maple syrup. Adding Greek yogurt on top ups protein and satisfaction. For Breakfast Ideas Apple that are lighter, consider smaller, thicker skillet pancakes or a baked apple-egg white frittata.
Final thoughts — why this recipe earns repeat visits
The Oven Puffed Pancake is more than a recipe; it’s a moment. It creates that “why don’t we always make this?” energy in the room. It’s outrageously simple yet deeply comforting — the kind of dish that makes ordinary mornings feel ceremonious. Whether you’re chasing a Cinnamon Apple Dutch Baby Pancake vibe, experimenting with Apple Fritter Pancakes riffs, or adding this to your rotation of German Breakfast Recipes, you’ll find the technique super reliable and the results reliably beloved.
So: ready to impress your crew with minimal fuss? Whisk the batter, caramelize some apples, heat that skillet, and pop it in the oven. It puffs, it cracks, it browns — and then everyone dives in. IMO, that’s peak breakfast energy.
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German Apple Pancake — Oven Puffed Pancake with Cinnamon Apples
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
Description
Light, puffy and studded with caramelized apples, this oven-baked German pancake (Dutch baby) is an easy, show-stopping breakfast that comes together in one skillet.
Ingredients
- 3 large eggs
- 1/2 cup whole milk (or 2% milk)
- 1 large apple (Granny Smith, Honeycrisp, or Pink Lady), peeled and cored
- 4 tablespoons unsalted butter (½ stick)
- 3 tablespoons granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- Powdered sugar or maple syrup, for serving
Instructions
- Take the eggs and milk out of the refrigerator and let them warm to room temperature for about 30 minutes — this helps the pancake rise nicely. Preheat your oven to 425°F and position a rack in the center.
- Slice the peeled apple thinly (halves or quarters first, then very thin slices).
- Heat a 10-inch cast-iron skillet over medium heat and melt the butter. Add the apple slices, sprinkle in 2 tablespoons of the granulated sugar, the cinnamon, and nutmeg. Cook, stirring from time to time, until the apple edges begin to brown and the fruit softens — roughly 4–6 minutes.
- While the apples cook, whisk together the eggs and milk in a medium bowl (or pulse them in a blender). Add the remaining 1 tablespoon sugar, vanilla, salt, and the flour, and mix until the batter is smooth and lump-free. If you used a bowl for the eggs, use a whisk; if using a blender, blend about 10 seconds.
- Remove the skillet from the heat and spread the caramelized apples into a single layer. Pour the batter over the apples, tilting the pan so the batter covers evenly.
- Slide the skillet into the hot oven and bake until the pancake is puffed at the edges and set in the middle, about 12–15 minutes. The top should be golden.
- Take the skillet out, dust the pancake with powdered sugar or drizzle with maple syrup, slice, and serve immediately.
Notes
- Eat right away. The dramatic puff will fall as it cools, so serve promptly for the best texture.
- To store leftovers, keep in an airtight container in the refrigerator up to 3 days. Reheat gently in a 300°F oven until warm.
