Not gonna lie, sometimes you scroll through brunch pics and think, that’s cute, but meh. Then you make this Apple Puff Pancake and suddenly you’re hosting Sunday brunch, wearing an apron, and feeling like some kind of breakfast wizard. Because what this does is take humble pancake-y batter, leans heavy on butter, dumps in tart apples and cinnamon, then puffs the hell up into something so theatrical you might just Instagram it before you slice it.
There’s nothing casual cooking about this pancake. It’s loud, buttery, custardy, apple-laced, and ridiculous. You present it straight from the cast-iron skillet…..edges golden, centre pillowy—and everyone leans in and goes, “Whoa.” That, my friend, is kitchen glow-up.
Apple Puff Pancake Recipe
Recipe Card
| Recipe Name | Apple Puff Pancake |
|---|---|
| Summary | A dramatic, oven-baked pancake inflated around cinnamon-spiced apples, perfect for brunch or dessert with a dusting of powdered sugar. |
| Servings | 3–4 |
| Prep Time | 10 min |
| Cook Time | 25 min |
| Additional Time | 0 min |
| Total Time | ~35 min |
| Course | Breakfast / Brunch |
| Cuisine | European-inspired / American |
| Method | Stovetop + Oven |
| Diet | Vegetarian |
| Keywords | puff pancake, dutch baby, apple pancake, brunch, cast iron |
| Equipment | 8–10 inch cast-iron skillet (or oven-safe skillet), mixing bowl, whisk, measuring cups/spoons |
Ingredients
- 3 large eggs
- ½ cup whole milk (or dairy-free alternative)
- ½ cup all-purpose flour
- Pinch of salt
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter
- 1 apple (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Optional: powdered sugar, maple syrup, lemon wedges for serving
Instructions
- Preheat & prep
Set your oven to 425°F (220°C). Put the cast-iron skillet in the preheating oven so it gets screaming hot.
- Mix the pancake batter
In a bowl, whisk together eggs, milk, flour, salt, sugar, and vanilla until smooth. Let it rest while the pan heats.
- Caramelize the apples
With oven mitts, remove the hot skillet. Add butter and swirl until melted. Immediately add apple slices and sprinkle with cinnamon. Sauté over medium heat on the stovetop until the apples soften and edges turn golden (2–3 minutes).
- Pour and bake
Pour batter over the warm apples, transferring the skillet to the oven right away. Bake 20–25 minutes, until pancake puffs dramatically around edges and is golden brown, but still custardy in the middle.
- Serve loud & proud
Remove skillet, dust generously with powdered sugar, drizzle with maple syrup or serve with lemon wedges. Slice directly out of the skillet for effect.
Kitchen Notes:
- Skillet importance
A heavy, well-seasoned cast-iron skillet gives optimal oven spring and crisp edges. If you don’t have one, use any 8–10″ ovenproof pan—but don’t expect the same theatrical puff. - Apple choice matters
Granny Smith = tang + texture. Honeycrisp = sweet + bursts of juice. Peeled slices caramelize best and stay tender. - Butter temp
Let the pan and butter get hot and bubbling, but not smoking. Hot pan = crisp edge. Cold pan = sad flop. - Batter rest
Resting the batter for 5 minutes helps wheat hydrate and gives a smoother texture. Don’t skip. - Doneness signs
The pancake puffs up like a souffle during baking, then gracefully deflates after 3 minutes out. Edges should be golden and center should look custardy…over-dry equals flavourless. - Serving suggestions
- Throw on fresh lemon juice to brighten it up.
- Add chopped toasted pecans or a dollop of Greek yogurt for texture contrast.
- Make it dessert-style: add caramel and ice cream on top. Don’t judge.
- Reheating
Pop individual leftovers in a toaster oven or 350°F oven for 5 min to crisp edges back up. Don’t microwave—soft, limp pancake sucks. - Diet variations
Use plant-based milk and dairy-free butter for vegan-friendly versions. The texture will be slightly less custardy but still indulgent.
Final Bite Reflection
This apple puff pancake isn’t about casual mornings—it’s about moments. Its events. It’s the breakfast that makes people pause, say “What is this sorcery?” and dig in with wonder. It delivers flavour contrast: sweet apples, buttery custard, crisp edges, and soft centre. Texture meets presentation meets indulgence, all in one skillet.
Make it for brunch guests, date mornings, or as an elevated dessert. Serve it fresh, scoop it up with gusto, and watch everyone’s eyes light when steam curls around that golden edge.
This pancake doesn’t just fill bellies. It builds moments. It turns kitchen into performance space. And it tastes astonishing.
Go forth. Puff that pancake. Be the breakfast hero.
Want more rustic, foolproof recipes like this one? I’d love to send a few your way. Just shoot me a message at [email protected].
