I’ll show you how to make a Dutch pancake with spiced apples that’s surprisingly light yet satisfying—perfect for when you’re craving something special but don’t want to spend hours in the kitchen. This 30-minute wonder puffs up dramatically in a 425°F oven while you sauté tender apple slices with warm spices, creating an impressive contrast between the crispy, golden pancake and sweet, cinnamon-kissed apples that’ll make your kitchen smell absolutely divine and leave you wondering why you haven’t been making this spectacular dish every weekend.
Why You Will Love This At Lunchtime (or Dinner)
Many breakfast dishes feel too heavy for midday meals, but this Dutch pancake breaks all the rules most delightfully. I love how it’s surprisingly light yet satisfying – perfect when you’re craving something special without the post-meal food coma. The warm spiced apples add just enough sweetness to feel indulgent, while the airy pancake keeps things from becoming too rich. It’s fancy enough for weekend entertaining but simple enough for a Tuesday treat. Plus, there’s something magical about watching it puff up in the oven – pure kitchen theater that never gets old. As spring arrives, our bodies naturally crave lighter meals that feel fresh and energizing rather than the heavy, calorie-dense foods of winter.
Recipe
There’s something absolutely magical about a Dutch pancake that transforms your kitchen into a theater of culinary drama. This impressive dish takes about 30 minutes from start to finish, with most of that time spent watching it puff up like a golden balloon in your oven. The spiced apples add that perfect autumn touch that makes you want to curl up in a cozy sweater, even if it’s the middle of summer.
What makes this recipe particularly appealing is how it combines simplicity with spectacular results. You’re basically making a giant popover that serves as breakfast, brunch, or even dessert. The contrast between the crispy, puffed pancake and the tender, warm spiced apples creates a harmony that’s hard to resist. Plus, there’s something deeply satisfying about melting butter in a cast-iron skillet and hearing that beautiful sizzle.
The cooking process is wonderfully straightforward – whisk your batter, get that skillet screaming hot with butter, pour and bake while you prepare the apple topping. The timing works out perfectly, and you’ll have everything ready to serve at the same time. Just remember, this pancake waits for no one. This could also make a delightful addition to your summer lunch boxes when cooled and cut into portable portions for the kids.
Ingredients:
- 5 dry ingredients (flour, sugar, salt, baking powder, spices)
- Wet ingredients for batter (eggs, milk)
- Butter for the skillet
- Apples
- Butter for sautéing
- Spices for apples
Equipment/Tools:
- Large mixing bowl
- Whisk
- 10-inch ovenproof skillet
- Sauté pan
- Knife for slicing apples
Instructions:
Start by preheating your oven to 425°F. Then, whisk together the first 5 dry ingredients in a large bowl until they’re just mixed. Don’t overmix this step, as overmixing is the enemy of tender pancakes. Place butter in your 10-inch ovenproof skillet on the stovetop and let it heat until it’s properly sizzling, which should take about 2 minutes and fill your kitchen with that intoxicating butter aroma.
Pour the batter directly into the hot, buttery skillet and immediately transfer it to your preheated oven, where it will bake for 20-25 minutes until it’s beautifully puffed and golden brown. Meanwhile, slice your apples into 12 sections each – this gives you the perfect bite-sized pieces that will cook evenly and look elegant on the plate.
Melt butter in a sauté pan over medium-low heat, then add your spices and stir them together until fragrant before adding the apple slices to sauté until they’re softened, which takes about 5 minutes of gentle cooking. Turn off the heat, cover the apples, and keep them warm while you wait for the pancake to finish its dramatic transformation in the oven.
Remove the pancake from the oven and serve it immediately with the warm spiced apples, because this beauty will deflate faster than your ego after a cooking disaster – it won’t stay puffed for more than a few minutes.
Nutrition Information:
- High in carbohydrates from flour and apples
- Contains dairy from butter
- Provides fiber from apples
- Contains eggs for protein
- Natural sugars from fruit
The secret to Dutch pancake success lies in having everything ready before you start – this isn’t the time to hunt for ingredients while your batter sits around getting sad. Make sure your oven is fully preheated and your skillet is genuinely hot before adding the batter, because that initial sizzle is what creates the dramatic puff. You can experiment with different apple varieties, though firmer apples hold their shape better during sautéing. If you’re feeling adventurous, try different spice combinations in both the pancake batter and the apple mixture. The key is serving immediately – this pancake is like a soufflé’s more forgiving cousin, but it still demands respect and prompt attention.
Cooking Steps
I’ll walk you through the cooking steps that transform simple ingredients into this impressive puffed pancake that’s sure to make your kitchen smell like heaven. First, I preheat my oven to 425°F and whisk together the first five ingredients until they’re just combined—no need for perfectionism here since overmixing is the enemy of tender pancakes. Then I melt butter in my trusty 10-inch ovenproof skillet until it’s sizzling like a symphony, pour in that beautiful batter, and let the oven work its magic for 20-25 minutes until the pancake puffs up like a golden balloon.
Step 1. Preheat Oven to 425°F
First things first – crank that oven up to 425°F and let it work its magic while you handle the rest. Trust me, this temperature isn’t negotiable – it’s the sweet spot that’ll give your Dutch pancake that dramatic puff and golden finish we’re after. While it’s heating up (usually takes about 10-15 minutes), you have plenty of time to whisk your batter and prepare those apples. Think of this preheating step as laying the foundation – skip it or go too low, and you’ll end up with a sad, flat pancake instead of the show-stopping masterpiece you deserve.
Step 2. Whisk Five Ingredients Together
With your oven working away at reaching that perfect temperature, grab a large bowl and let’s get that batter together – and yes, it really is just five simple ingredients that’ll create this magic. I’m talking eggs, milk, flour, sugar, and a pinch of salt. Nothing fancy here – just whisk them until they’re barely combined. Don’t overthink it or get whisking-happy; lumpy is perfectly fine. We’re not making a soufflé, so resist the urge to whip this into submission. A few gentle stirs and you’re done. Trust me, simplicity wins every time with Dutch pancakes.
Step 3. Melt Butter in a Skillet
Now grab that 10-inch ovenproof skillet and toss in the butter – we’re about to create the foundation for pancake perfection. Place it directly on your stovetop over medium heat and let that butter work its magic. You’ll hear it start to sizzle and pop – that’s exactly what we want! This takes about two minutes, so don’t wander off to check your phone. The sizzling butter creates the perfect non-stick surface and adds incredible flavor to our pancake’s bottom crust. Once it’s actively bubbling and singing, you’re ready for the next step.
Step 4. Pour Batter Into Skillet
The moment that butter hits its sizzling sweet spot, grab your batter and pour it directly into the center of the hot skillet – you’ll hear an immediate satisfying hiss as the batter meets the buttery surface. Don’t overthink this step; just pour steadily and let the batter spread naturally outward. The hot butter will create those gorgeous golden edges we’re after. Once you’ve emptied that bowl, resist the urge to fuss with it. The magic happens when you simply trust the process and get this beauty straight into that preheated oven.
Step 4. Bake 20-25 Minutes
Twenty to twenty-five minutes might feel like an eternity when you’re standing there watching that oven door, but here’s where patience becomes your best friend. I know the temptation to peek is real, but resist! Opening that oven door releases precious heat and can deflate your pancake faster than a punctured balloon. Instead, use this time wisely—prepare those spiced apples. You’ll hear gentle sizzling from the oven, and the aroma will make your kitchen smell absolutely divine. When it’s golden and magnificently puffed, you’ll know it’s ready for its grand debut.
Dutch Pancake With Spiced Apples
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and spices until just combined. Do not overmix.
- Place butter in a 10-inch ovenproof skillet over medium heat. Allow it to melt and become sizzling, about 2 minutes.
- In a separate bowl, whisk together eggs and milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter directly into the hot, buttery skillet. Do not stir.
- Immediately transfer the skillet to the preheated oven. Bake for 20-25 minutes until puffed and golden brown.
- While the pancake is baking, slice the apples into 12 sections each. In a sauté pan, melt butter over medium-low heat, add spices, and sauté the apple slices until softened, about 5 minutes. Keep warm.
- Remove the pancake from the oven and serve immediately with the warm spiced apples on top.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Dutch Pancakes Helpful Tips
While Dutch pancakes might seem intimidating at first glance, I’ve learned a few tricks that’ll turn you into a confident pancake magician. First, don’t peek during baking—opening the oven door deflates your masterpiece faster than a punctured balloon. Room temperature ingredients blend smoothly than cold ones, creating that silky batter texture. Your skillet should be screaming hot before adding batter; this creates the dramatic puff we’re after. Finally, serve immediately—Dutch pancakes are divas that won’t hold their shape long. Think of them as the soufflé’s less pretentious cousin who’s equally temperamental but infinitely more forgiving. For an easy weekday twist, try making individual portions using mason jar layering techniques to prep your spiced apple toppings in advance.
Pairings
Beyond those perfectly spiced apples that crown our Dutch pancake masterpiece, I’ve discovered this golden beauty plays well with an impressive cast of companions. Fresh berries bring bright acidity that cuts through the rich, buttery pancake—think blueberries or raspberries for color contrast. A drizzle of pure maple syrup never goes wrong, while powdered sugar adds elegant simplicity. For protein lovers, crispy bacon or breakfast sausage provides savory balance. I’m partial to a dollop of Greek yogurt or crème fraîche for tangy richness. Even a simple pat of butter melting into those puffy golden peaks creates pure breakfast magic. For a lighter touch, consider layering fresh fruit with Greek yogurt in a parfait-style presentation alongside your Dutch pancake for added protein and visual appeal.
Summing it up
Here’s what makes this Dutch pancake recipe truly special—it’s simultaneously impressive enough for weekend brunch guests yet simple enough for a Tuesday morning treat. The dramatic puff that emerges from your oven creates those coveted “wow” moments, while the warm spiced apples add autumn comfort to any season. I love how forgiving this recipe is—even kitchen newcomers can master it. The key is embracing the fleeting nature of that gorgeous puff. Sure, it deflates quickly, but that just means you get to enjoy it immediately. Sometimes the best things don’t last long, and that’s perfectly okay.
