A simple recipe for Baked Pannekoeken, a Dutch-inspired Apple Pancake that is BAKED like a casserole, infused with cardamom and nutmeg and puffs up dramatically in the oven. An easy delicious weekend breakfast or brunch. With a video!

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. 

Yes, I realize this isn’t the traditional Pannekeoken many of you are accustomed to especially if you are Dutch. 🙂 So try to keep an open mind here friends! This is a baked version of Pannekeoken, rather than the more common pancake kind, made in a skillet.  This version uses the same “pancake batter” ingredients, but instead of making it on the stovetop, we are baking it almost like an apple pancake “casserole”.  So not traditional in any way- but using traditional ingredients. 

Surprising light and fluffy, this baked apple pancake is deliciously gratifying. Sweetened with maple syrup, infused with warming spices, and studded with toasted pecans and caramelized apples, to me, it is the perfect fall breakfast. 

Baked Apple Pancake | 60-second video 

We first experienced something very similar while in Amsterdam a couple of summers ago and I have never forgotten it. I’ve taken a few liberties here, so it is not traditional, but I think you’ll like it.  

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. 

What is best about this recipe is how simple it is to make, and how easily it could be prepped ahead and baked the morning of serving. 

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. #applepancake

It starts with sauteeing the apples. 

sautéing the apples

Once tender and golden, add the pecans

sweeten with maple syrup

Sweeten with a little maple syrup.  

butter the pan

Butter a warm baking 9×13 inch dish. 

sautéed apples and pecans

Place the caramelized apples and pecans in the bottom. 

Make the quick pancake  batter in a blender, and pour over top. 

baked apple pancake casserole

Grate fresh nutmeg over top if you like. 

fresh grated nutmeg

Bake until puffed and golden, about 30 minutes. 

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. #applepancake

Serve immediately! 

A simple recipe for Pannekoeken, a baked apple pancake "casserole" hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. #breakfast #brunch #applepancake

Drizzle with maple syrup and if feeling decadent, whipped cream and powdered sugar. 

Hope you enjoy this cozy fall breakfast! 

Sylvia 

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A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. 

Pannekoeken (Baked Apple Pancake)

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: breakfast, brunch,
  • Method: baked
  • Cuisine: Dutch
  • Diet: Vegetarian

Description

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this “casserole” version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. Adapted from The Heavy Table 


Ingredients

Scale

Pannekoeken Batter: 

  • 1 1/2 cups whole milk (or sub 3/4 cup half  & half plus 3/4 cups water)
  • 6 eggs
  • 1 1/2 cups flour 
  • 1 tablespoon vanilla
  • 1 tablespoon maple syrup (or brown sugar) 
  • 3/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon

2 tablespoons butter for greasing the pan 

Optional: fresh grated nutmeg

Serve with Maple syrup, and powdered sugar (optional) 


Instructions

Pre-heat oven to 425 F with the 13 x 9 inch baking dish inside. 

Saute Apples: In an extra-large skillet over medium, heat the butter and saute the apples, stirring until tender, about 10 minutes. Add the pecans, lightly toasting. When the apples begin to caramelize, stir in the maple syrup  and a pinch of salt and and turn off the heat. 

Make the batter by placing everything in a blender (eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. (Or feel free to whisk in a bowl) 

Assemble: When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like. 

Bake: Lower heat to 400F.  Place on the middle rack with ample room on top and bake 30 minutes or until beatufully puffed and deeply golden. 

Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar. 


Notes

This is best served right out of the oven while beautifully puffed.  The pancake batter and caramelized apples can be made ahead and refrigerated, separately. The morning of, just assemble and bake. 

Leftovers can be refrigerated and reheated. 

Nutrition

  • Serving Size: 1/8th
  • Calories: 331
  • Sugar: 14.6 g
  • Sodium: 293.6 mg
  • Fat: 16.6 g
  • Saturated Fat: 7.1 g
  • Carbohydrates: 36.2 g
  • Fiber: 3.1 g
  • Protein: 9.4 g
  • Cholesterol: 151.7 mg

Keywords: baked apple pancake, pannekoeken recipe, dutch pancake, breakfast casserole, baked pancake,

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

    1. Hi Beth, so I haven’t tried- but I bet if you use a GF flour BLEND, like Bob’s Redmill, my guess is it would work fine!

  1. I made this for breakfast on New Year’s Day. A great way to kick off the new year! It was simple and delicious and not overly sweet. This would be a great dish to share with a crowd at a brunch potluck. Thanks for this recipe, it was a treat!

  2. Made this for the 1st time for family the day after Christmas and it was a huge hit. Not too sweet, perfectly spiced. I did check at 25 minutes vs 30 and glad i did – puffed up beautifully and perfectly done. Really fun Breakfast/Brunch item. Thank you.

  3. Looks really delicious, but pannenkoeken, no, not really.
    Pannenkoeken batter: milk (1 l.), flour (500 gr), vanilla sugar (to taste, usually a teaspoon), pinch of salt, eggs (4), that’s it. Cook in a frying pan with hot butter on a stove top. Like a thick version of a crepe.
    Would I try this recipe? Absolutely! Would I say it’s loosely based on the Dutch pannenkoek? Absolutely not 🙂

    1. Ineke, it is not traditional, yes you are right. But it is something we had in Amsterdam- and I really loved the idea and ease of making it in one batch. 🙂

  4. Halved the recipe for an 8×8 pan. Baking time remained the same. Was fantastic! Will be making this one again.

  5. This looks so yummy, but I am trying to lower my cholesterol. Is it possible to “veganize” this recipe by using almond or soy milk, a non-dairy butter and using a substitute for the eggs?

    1. Hi Pam, while I love the challenge of veganizing most things- I’m having a hard time picturing what would make this puff up like the eggs. Of course you could try, let me know how it goes…curious!

    2. Just so you know, saturated fat is GOOD for you. Lowering good fat intake is terrible. Our brains are 90% fat. That’s why people who take statins often get Alzheimers and brain disorders.

  6. Your recipes are the reason my friends think I can cook! This dish has such a fancy presentation (especially beautiful in a white baking dish), but it was no fuss! So great for guests! Very light and fluffy; flavorful but not so overpowering that you can’t add powdered sugar or syrup. Gorgeous! Thank you Sylvia!

  7. I absolutely love this recipe! It turned out amazing. It puffs up beautifully and the end result looks pretty fancy, but the whole dish requires minimal effort. It’s so light and airy, and the blend of warm spices works perfectly together. I highly recommend this recipe any time you want to make something special for breakfast or brunch without putting too much time or effort into it. Thanks for sharing!

  8. This was delicious! I made it with gluten-free flour. My neighbor’s mom made something very similar for me, and then I happened to come across your version! I like your version of pannekoeken better:)

  9. I have made this apple, whatever folks wish to call it, several times with great success, using gluten free flour and almond milk. Very forgiving if extra apples find their way in the pan or baking dish. more cinnamon and nutmeg are also welcome. Cardamom goes well, with anything baked.

  10. Looks delicious but this is really not a “pannenkoek”, dutch pancakes are really just slightly thicker crêpes. If anything this is more like a hybrid american pancake and apple pie casserole.
    Greetings from the Netherlands!

  11. Maybe it was me; it took a lot longer to prep than expected. However, I did peel (and of course core) the apples, as we worry about pesticides and wax. Used light whole wheat flour too, which seemed to make it sticky inside, though the top and bottom were nicely browned. How about adding a Tbsp of baking powder? My tasters seemed to like it anyway and it was a nice change for Sunday brunch!

  12. This looks delicious, however it is more of a cake than a pannenkoek. The whole idea of Dutch pancakes is that they aren’t as puffy and thick.

    Ps. The correct spelling is “pannenkoek”, not pannekoek.

  13. It looks absolutely delicious! As a Dutchie, though, I can’t call it a pancake. Pancakes are always baked in a frying pan, not in the oven. 🙂

  14. Just made this for brunch today – delicious! I had to leave out the pecans for a nut allergy (bet they really add to it though!) The spices and apples are a real upgrade – super yummy and easy.

  15. Hi Silvia. The recipe looks great. However, being Dutch I should make a small correction: this is an “Appeltaart” (Apple pie) and not a “pannenkoek” (https://nl.wikipedia.org/wiki/Pannenkoek). Cheers!

    1. Hi Tom, I see how this would look like Appeltart, but it is not. I promise. 🙂 It is made with an egg batter for pancakes just designed to be like a very fat and thick pancake. The Appeltart, which I love is similar to our apple pie, made with a pie crust- and the Dutch version of this is by far my favorite!

      1. Fellow Dutchie, I agree with Tom. I can’t call it a pancake, as it’s baked in the oven. Pancakes are baked in a frying pan. It looks absolutely delicious, though!

      2. I’m with Tom: as a Dutch person I’m telling you this is neither a Dutch pancake, a apple pie or a apple cake 😊. It looks delicious but please don’t call it pannenkoek or Dutch.

      3. I’m with Tom: as a Dutch person I’m telling you that this is neither a Dutch pancake, apple pie or apple cake. It looks delicious but please don’t call it a pannenkoek or Dutch.