Best Puffed Apple Pancake Recipes

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices 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.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
• Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
• Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
• Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
• Add the flour to the mixture and continue to whisk smooth.
• Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
• Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
• Pour the batter over the apples and butter and sprinkle the brown sugar on top.
• Bake for about 20 minutes or until it is puffy and spots on top are browning.
• Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
• Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt butter in a 9 inch glass pie pan in oven.
• Arrange apple slices, then walnuts over butter.
• Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
• While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
• Stir in cranberries.
• Remove pie pan from oven.
• Lightly spray inside edges of dish with nonstick spray.
• Pour batter into dish.
• Sprinkle brown sugar over batter.
• Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
• Serve with warm maple syrup.

PUFFED APPLE PANCAKE FROM PYURE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in heatproof or cast-iron skillet over medium heat. Add stevia blend, apples and 1/2 tsp cinnamon. Saute for 8 to 10 minutes or until apples are tender and golden.
• Transfer apples in skillet to oven and heat for 5 minutes (pancake will puff best in a hot pan).
• Meanwhile, whisk together eggs, milk, vanilla, remaining cinnamon, salt and liquid stevia. Whisk in flour until combined.
• Pour batter into hot pan and immediately return to oven.
• Bake for 15 to 18 minutes or until pancake is puffed, golden and set in the center.
• Serve warm with a lemon wedge if desired.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, milk and vanilla in the jar of a blender.
• Blend until well combined.
• Add flour, granulated sugar, salt, cinnamon, nutmeg.
• Blend until dry ingredients are well incorporated, set aside.
• Place butter in a 9x13 inch glass baking dish.
• Transfer dish to oven and heat until butter has just melted.
• Carefully remove from oven and place apples in a single layer in baking dish.
• Return to oven and cook until butter begins to bubble, about 4 minutes.
• Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes.
• Sprinkle with confectioners' sugar, if desired; serve immediately.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Melt butter in 9-inch glass pie in oven. Arrange apple slices, then walnuts over butter. Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes. Meanwhile, using electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in large bowl to blend. Stir in cranberries. Remove pie dish from oven. Lightly spray inside edges of dish with nonstick spray. Pour batter into dish. Sprinkle brown sugar over batter. Bake until center is set and edges are puffed and slightly browned, about 25 minutes. Serve immediately with warm maple syrup.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F.
• Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
• Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish.
• Place dish in oven until butter melts, about 5 minutes.
• Remove dish from oven.
• Place apple slices 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.
• Pour batter over apples in dish and sprinkle with brown sugar.
• Bake pancake until puffed and brown, about 20 minutes.
• Sprinkle with powdered sugar, if desired.
• Serve warm.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees. In a blender or large bowl, mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will remain slightly lumpy. Melt butter or margarine in a 12-inch fluted porcelain quiche dish or a 13" x 9" baking dish in oven. Add apple slices to baking dish. Return to oven until butter or margarine sizzles. Do not legt brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve immediately.