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Cinnamon Apple Puffed Pancake | halfbakedharvest.com #breakfast #fall #autumn #apples #dutchbaby
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4.4 from 143 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Calories: 516kcal

Ingredients

Cinnamon Butter Maple Syrup

Instructions

  • 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. 

Notes

*Recipe written by Tieghan Gerard for The Staub Cookbook.

Nutrition

Calories: 516kcal