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!
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.
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.
It starts with sauteeing the apples.
Once tender and golden, add the pecans.
Sweeten with a little maple syrup.
Butter a warm baking 9×13 inch dish.
Place the caramelized apples and pecans in the bottom.
Make the quick pancake batter in a blender, and pour over top.
Grate fresh nutmeg over top if you like.
Bake until puffed and golden, about 30 minutes.
Drizzle with maple syrup and if feeling decadent, whipped cream and powdered sugar.
Hope you enjoy this cozy fall breakfast!Print
- 2 tablespoons coconut oil or butter
- 4 apples, sliced (no need to peel)
- 1/2 cup pecans (or walnuts)
- 2 tablespoons maple syrup
- pinch salt
- 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)
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.
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.
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.
Keywords: baked apple pancake, pannekoeken recipe, dutch pancake, breakfast casserole, baked pancake,