This puffed apple pancake is a healthified take on the classic German pancake, often referred to as a Dutch Baby. Although this version isn’t as thin and egg-y as a Dutch Baby, it definitely marries the qualities of a pancake and a popover. It’s crisp and golden on the edges, slightly custardy in the middle, and layered with perfectly cooked spiced apples. This pancake is a lovely fall upgrade to your usual breakfast menu.
The wonderful ladies Rebecca and Ruth, from Square Meal Round Table and Annie, from What’s Annie Eating, invited me to their 3rd seasonal food blogger collaboration. Their first two collaborations spotlighted peas and peaches, and this time around they’ve chosen to feature apples as their fall ingredient.
Although there is a lot of incredible produce available during fall—sweet potatoes, kale, pears, pomegranates, cauliflower, squash, pumpkin, and brussels sprouts—there’s just something about a really good fall apple. I love Honeycrisp because, well, they’re sweet and crisp. But I also adore a good Granny Smith for their tart, refreshing, and hearty nature.They’re especially great in slaws, salads, soup, and of course breakfast dishes.
What’s your favorite type of apple? And how are you cooking with them this fall?
- ½ cup white whole-wheat flour
- ¼ cup coconut sugar, ground, and divided
- ½ teaspoon kosher salt
- 2 tablespoons coconut oil
- 3 Granny Smith apples (1¼ lb.), peeled, cored, halved, and cut into ½-inch-thick slices
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon grated fresh nutmeg
- 1 teaspoon fresh lemon juice
- 2 large eggs
- ⅔ cup unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- Toasted, chopped pecans or slivered almonds
- Powdered sugar
- Pure maple syrup
- Heat oven to 500°F.
- Whisk together flour, 2 tablespoons ground coconut sugar, and salt.
- Heat oil in a 10-inch cast iron skillet over medium-high heat, add apples, remaining ground coconut sugar, cinnamon, ginger, and nutmeg. Cook apples, stirring frequently, until starting to soften and caramelize, 5 minutes, scraping up any caramel from bottom of pan. Off heat, stir in lemon juice.
- Working quickly, blend eggs in a blender until frothy, 1 minute. Whisk blended eggs, milk, and vanilla into flour mixture until completely combined. Pour batter around and over apples in skillet, transfer skillet to oven and immediately reduce oven temperature to 425°F. Bake pancake until edges are slightly puffed and golden brown, 18–19 minutes.
- Remove pancake from oven and let cool slightly. Dust pancake with powdered sugar, sprinkle with pecans, and serve with maple syrup.
For the best results, be sure to grind your coconut sugar before using. Coconut sugar is very granular, and if it’s not ground it will cause the surface of the pancake to looks splotchy. Grind the coconut sugar in a spice grinder, and if you don’t have a spice grinder, do your best with a mortar and pestle. If you’d prefer to skip the grinding step, simply use brown sugar instead of the coconut sugar. Use 2 tablespoons brown sugar in the flour mixture and 3 tablespoons for sautéing with the apples.
The acidity of Granny Smith apples can cause damage to fairly new cast iron pans, so be sure to use one that is well seasoned and has been used quite a bit. If you don’t have a well-seasoned cast iron skillet, an ovenproof nonstick skillet also works well.
To achieve the right texture, be sure to use large eggs. Extra large will cause the pancake to be too custardy, and medium or smaller will decrease the amount of rise you get, making it less puffy.
Check out these other bloggers and their apple creations, or find some inspiration on Instagram using the hashtag #aisforalltheapples.
Cloudy Kitchen ↠ Salted Caramel and Apple Babka
Square Meal Round Table ↠ Chai Spiced Tarte Tatin
The Wood and Spoon ↠ Maple Apple Cake
The Cooking of Joy’ ↠ Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce
Pensive Foodie ↠ Mini Bacon Crusted Apple Pies
My Kitchen Love ↠ Bird’s Nest Caramel Apple Cake
More Icing Than Cake ↠ Apple Butter Pretzels with Rosemary Cheddar Dip
Casey Joy Lister ↠ Waldorf Salad’s Twisted Sister
The Kitchen Sink ↠ Apple Cheddar Loaf
What Should I Make For Dinner ↠ Apple Puff Pastry Tarts
Jessie Sheehan Bakes ↠ Apple Fritters
Smart in the Kitchen ↠ Gluten Free Apple Cranberry Crisp
This Healthy Table ↠ Cardamom Apple Tart
Figs and Flour ↠ Apple Purple Potato PIzza
Something New for Dinner ↠ Savory Bread Pudding with Apples, Sausage, and Pecan
Always Eat Dessert ↠ Apple Spice Scones with Maple Bourbon Glaze
Rezel Kealoha ↠ Rose Poached Apples with Rosewater Reduction
The Soup Solution ↠ Fennel Sausage and and Apple Dressing (Stuffing)
Lemon Thyme and Ginger ↠ Smoky Maple Apple Dutch Baby
Gobble the Cook ↠ One Pan Pork Chops and Sausages with Apple
Hola Jalapeno ↠ Fluffy Apple Chili Biscuits
Salt and Wind ↠ Pomegranate Ginger Apple Cider Punch
What Annie’s Eating ↠ Butternut Squash/Apple Soup with Asiago and Sage Croutons
Flours in Your Hair ↠ Brown Butter Bourbon Apple Pie
Confetti Kitchen ↠ Kale Salad with Chicken and Apple
Salted Plains ↠ Gluten-Free Apple Crumb Cake
Easy and Delish ↠ Fun Candy Corn Apple Pops
This Mess is Ours ↠ Easy Baked Apple Custard
Butter Loves Company ↠ Gingerbread with Brandied Apples
Sweet Pillar Food ↠ Apple Honey Brie
A Farm Girl’s Dabbles ↠ Peanut Butter Apple Cookies
A Savory Dish ↠ Peanut Butter Protein Dip
Especially Southern Dishes ↠ Apple Pie Egg Rolls
Pie Girl Bakes ↠ Salted Caramel Apple Pie
Cocoa and Salt ↠ Vegan Apple Stuffin’ Muffins
Champagne Cookies ↠ Apple Cheddar Galette
If you’re whipping up some ZK recipes in your kitchen, snap a photo and share on social media with the hashtag #zestfulkitchen. I’d love to see what you’re cooking up!