A oven dutch baby pancake with a delicious apple twist!

>> Jump to the recipe

Apple Oven Pancake with Apple Cider Syrup | completelydelicious.com

When I first discovered the dutch baby / puffy oven pancake / whatever you want to call it, it was a huge aha moment. They’re so wonderfully easy! Just a few minutes of prep with a handful of basic ingredients, and then it works its magic in the oven while you brew a pot of coffee or take a shower.

And when you pull it out of the oven it’s puffed high, golden, and begging to be devoured.

Apple Oven Pancake with Apple Cider Syrup | completelydelicious.com

Adding apples to this breakfast favorite is a no-brainer this time of year. All I did was add a touch of cinnamon and brown sugar to the batter and pour it over thinly sliced apples, and serve it with a syrup made from reduced apple cider.

So! Good!

Breakfast, you’ve never looked better.

Apple Oven Pancake with Apple Cider Syrup | completelydelicious.com

Tip: Baking with a cast iron skillet

I love to bake in my cast iron skillet because it helps with browning, crisps the edges and promotes caramelization. It works well not only with this oven pancake, but also cookie bars, pies, and breads, to name a few.

Be sure to take good care of your cast iron skillet by cleaning it after each use with warm water (no soap). Also, do not let it sit in water, and be sure to re-season it as needed.

Apple Oven Pancake with Apple Cider Syrup | completelydelicious.com

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Apple Oven Pancake with Apple Cider Syrup
A puffy oven pancake with a fall twist of apples and cinnamon, topped with an apple cider syrup.
Yield: 4-6 servings
Apple cider syrup:
  • ½ cup (100 grams) light or dark brown sugar
  • 1 cup (250 ml) quality apple cider
  • 1 cinnamon stick
  • 4 whole cloves
Apple oven pancake:
  • 2 tablespoons (28 grams) unsalted butter
  • 2 large eggs
  • ½ cup (63 grams) all-purpose flour
  • ½ cup (168 ml) whole milk
  • ¼ teaspoon salt
  • 2 tablespoons light or dark brown sugar
  • ¼ teaspoon cinnamon
  • 1 cup (2 small-medium) apples, peeled and sliced
To make syrup:
  1. Combine the brown sugar and apple cider in a small saucepan. Add the cinnamon stick and whole cloves. Bring to a boil, stirring to dissolve the sugar. Simmer until reduced and thickened, about 30 minutes.
To make the oven pancake:
  1. Preheat oven to 400 degrees F. Place 8 or 9-inch cast iron skillet or other baking dish in oven as it preheats.
  2. Put the butter into skillet and return to the oven. Meanwhile, in a bowl, whisk together the eggs, flour, milk, salt, brown sugar and cinnamon. Once butter is melted, remove from oven and brush butter up the sides of the pan so it's well covered. Arrange the apples in the skillet and pour the batter over the top.
  3. Return the skillet to the oven and bake until puffed and golden, about 25-30 minutes. Serve immediately with the apple cider syrup.
  4. Store leftover syrup in the fridge.

Note: This recipe first appeared on Completely Delicious in October 2012. Photos have been updated.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


15 Responses to Apple Oven Pancake with Apple Cider Syrup

  1. Kelley says:

    It’s been a busy fall for us too. Trying to enjoy it but is hard some days. The perfect answer is a lazy weekend breakfast 🙂
    I also fall in love with apples every year at this time. We’ve been eating a dozen a week and not tired if them yet! Love this version of my favorite breakfast!

  2. Erin R. says:

    Beautiful! I don’t know whether to be embarrassed about this or not, but I have never made an oven pancake before. They’re so simple and delicious-looking I really don’t know why. But seeing as we lucked into about 100 lbs of backyard apples this year I think it may be time to give it a bash with this very recipe. Do you know if this will keep/reheat well? It’s only my husb and me to eat it so I don’t know whether to scale it back or make as directed and have leftovers. Thanks!

    • Annalise says:

      100 lbs of apples?? I’m jealous! It is definitely best served right after it’s made, I haven’t tried keeping and reheating. However, My husband and I have no problem finishing one for breakfast. It looks big and puffy, but it’s not a huge amount of food.

  3. This is beautiful! I absolutely love this idea!

  4. Sues says:

    These are stunning!! Perfect use for my new cast iron skillet! And my plethora of apples 🙂

  5. Deborah says:

    I made something similar a few years ago, but this one sounds SO much better! Can’t wait to try it!

  6. Kristen says:

    I am LOVING this recipe!! Wow!

  7. Lynna says:

    This is nothing short of amazing!! 🙂

  8. Connie says:

    This looks gorgeous! I made an apple dutch baby over the weekend, but mine didn’t turn out nearly as pretty as yours. I’m going to have to try your recipe! Plus, that syrup sounds divine–apple cider + bourbon… yum!

  9. Joanne says:

    Wow, this so good! I love how you pour the batter over the apples before baking. Yum.

  10. Amy S P says:

    Always wanted to try this and love finding an
    excuse to use my big cast iron skillet.

    Didn’t have whole milk on hand, and was relieved that it turned
    out well with skim milk. Maybe saved a few fat grams?

    Lovely looking and tastes great. Really like how the cinnamon and
    brown sugar caramelizes on the bottom! Yum!

  11. Chels says:

    Dutch babies are the best! I love this with all of the apples in it! Perfect for the season.

  12. Johanna says:

    wold you have a gluten free version of this wonderful looking recipe. Am celiac and would so much enjoy making this for my family. thanks

Leave a Reply

Your email address will not be published. Required fields are marked *