Cinnamon Apple Puffed Pancake.
Cinnamon Apple Puffed Pancake…or a Dutch Baby as my mom and I like to call these. A skillet baked apple pancake infused with cinnamon and vanilla, made with both baked and fresh apples, and finished up with an addictingly good cinnamon butter maple syrup. This is the ultimate fall breakfast (or lunch, or breakfast for dinner) to feed family, friends, or even just yourself! The best part? It’s so easy to create and always turns out gorgeous!
One of the many things that I love so much about September is apple season. I know there’s also a lot of talk about pumpkin, but I like to focus on all things apple, at least for most of September. And while I know that it is also pear season, if I am being honest, I much prefer apples to pears.
My point is that September apples are simply the best…how could I not share delicious new apple recipes. I kicked things off last Friday with these crumbly apple butter bars. I’m continuing on with the apple baking today with this cinnamon apple puffed pancake.
As I am sure you guys can guess, I love this recipe, and I’ve been dying to share it with you guys for so very long…
This apple pancake is a recipe I shared with my friends at Staub for their very own cookbook, simply titled, The Staub Cookbook. If you’ve been following HBH for any amount of time, then you know what a loyal Staub fan I am. It’s pretty much all I use in my kitchen when it comes to both cookware and bakeware.
Staub is without a doubt my favorite, and has been for most of the life of this blog.
Therefore, I’m sure you can appreciate my excitement when I was asked to share a recipe for their new cookbook. And a puffed pancake/Dutch Baby (whatever you’d like to call it), seemed like the obvious choice. I’m all about a good puffy skillet pancake and this apple version is one I’ve been making since I first started cooking back when I was a teen.
It is SO GOOD.
Before I dive into the details of this pancake, I want to tell you guys about The Staub Cookbook.
First things first, if you’re looking for a new cookbook for fall, this needs to be it. It’s full of cozy recipes that are easy, delicious, beautiful, and of course, all made using Staub Cast Iron or Staub bakeware. Honestly, when I first received the book in the mail, I was in awe of how pretty it is, but once I opened it up?
Oh my gosh, I was so impressed. Each and every recipe is beyond amazing. I can’t wait to start cooking my way through. So many warming and cozy recipes. All perfect for the chillier days ahead, and especially for holiday entertaining.
Trust me, if you enjoy my recipes, you will enjoy this cookbook. They are very much in line with each other.
Got it? OK cool. You can order here. Promise you will not be disappointed.
I’ve made A LOT of Dutch Baby’s, but oddly I’ve never shared a Dutch Baby involving fall apples. So glad to be changing all that today. When I first made this recipe (well over a year ago now), I could hardly wait to share it, it’s that good.
To start, you’ll want to begin heating your skillet in the oven. The key to a good puffy pancake is a screaming hot cast iron skillet. The heat from the skillet causes the pancake batter to puff. It’s very scientific and I definitely cannot explain it, but all you really need to know is that it’s magical.
During that same time, you’ll also add some thinly sliced apples, brown sugar, and butter to the skillet. The apples begin to cook, the sugar caramelizes, and the butter begins to brown.
While that’s all happening in the oven, make the pancake batter. The batter is just your basic, egg, milk, and flour batter, but flavored with the additions of cinnamon and vanilla.
Pour the batter into the hot skillet, full of buttery, caramelized apples, and then wait twenty minutes or so and done. You have a cinnamon apple puffy pancake. It’s going to smell amazing…but taste even better!
Oh! And as if that wasn’t good enough, I also made a quick cinnamon butter maple syrup to drizzle overtop. Yum, yum, and YUM! You don’t have to make the syrup…but you should.
While I might say that every recipe is a favorite (because they really all are!), this pancake just holds a special place in my heart.
It’s a recipe my grandma taught me how to make, and one that my mom and I both love. It’s kind of our recipe, one that we love to make, eat, and enjoy together. So yes it is delicious, but it’s also just very special.
Mom and I love making this best as a breakfast for lunch (or dinner) situation, but it’s truly great any time of day. Really hoping this sparks the idea that you should make breakfast for dinner tonight.
I’m returning home from NYC on the late side this evening, and this Dutch Baby will be happening for dinner. For sure, I cannot wait, it’s the best….ENJOY!
PS. I will be doing a Staub giveaway over on Instagram, so be sure to check that out today!
If you make this cinnamon apple puffed pancake, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Apple Puffed Pancake
A skillet baked apple pancake infused with cinnamon and vanilla, made with both baked and fresh apples, and finished up with an addictingly good cinnamon butter maple syrup. This is the ultimate fall breakfast for your family, friends, or even yourself! The best part? It's easy to create and always turns out gorgeous!
1. Preheat the oven to 450 degrees F.
2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.
3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake.
4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.
Cinnamon Butter Maple Syrup
1. In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby.
*Recipe written by Tieghan Gerard for The Staub Cookbook.
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