This oversized, shareable, puffy baked pancake is topped with thin-sliced apples, powdered sugar and maple syrup for a simple, sweet and special breakfast dish to make literally any day.
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla
- Pinch salt
- 3 eggs
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 3 tablespoons butter
- 1 large or 2 small tart apples (peeled or unpeeled), cored and thinly sliced
- Powdered sugar and maple syrup, for topping
- Heat oven to 425°F. In a medium bowl, vigorously whisk sugar, cinnamon, lemon zest, vanilla, salt and eggs until well-combined and frothy. Whisk in flour and milk until batter is smooth.
- Heat a 10-inch cast-iron skillet or other oven-safe pan over medium heat; melt butter, and use a pastry brush to brush melted butter up the sides of the skillet. Arrange sliced apples in bottom of pan; carefully pour batter over apples in skillet. Transfer skillet to oven.
- Bake 18 to 22 minutes or until pancake is golden-brown and puffy. Dust with powdered sugar. Serve immediately, topped with maple syrup.
- Use milk with a higher-fat content, at least 1% milk, for best results. You can also use dairy-free milk, though the pancake might not end up as puffy.
- Swap the flour for your favorite 1-to-1 gluten-free all-purpose flour, if desired.
Keywords: apple pancake, apple Dutch baby, puffy baked pancake, oven pancake