Puffed Apple Pancake

December 18, 2012

The German apple pancake recipe in the ATK Family Baking Book is awesome, but it takes a little while to make because you have to sauté the apples before baking. We had a lot of apples that needed to be used before they started getting soft, but I wanted something faster than the ATK recipe to make for brunch during our friend’s weekend visit. So I was flipping through Bon Appetit’s Fast Easy Fresh cookbook and this recipe caught my eye. It doesn’t require the apples to be sautéed on top of the stove; they get pre-cooked for a few minutes in the oven before adding the batter.

I was very pleased with the way it turned out! Not exactly the same texture as the ATK recipe, but equally delicious. :) Unfortunately this isn’t the type of recipe that can be made ahead of time. It must be served as soon as it comes out of the oven: like a souffle, it starts collapsing as it cools. But it’s perfect for a weekend brunch dish when you have a little bit of extra time in the morning!

Puffed apple pancake

Serves 4


  • 1  cup whole milk
  • 4  large eggs
  • 3  tablespoons sugar
  • 1  teaspoon vanilla extract
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground cinnamon
  • 2/3  cup all-purpose flour
  • 1/4  cup (1/2 stick) unsalted butter
  • 2  6-ounce golden delicious apples (or apples of your choice), peeled, cored, and thinly sliced
  • 3  tablespoons (packed) light brown sugar


  1. Preheat oven to 425 degrees F. Whisk milk, eggs, sugar, vanilla, and salt in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9x2-inch glass baking dish; place dish in oven until butter melts, about 5 minutes. Remove dish from oven.
  2. Place apples in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
  3. Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Serve warm.

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