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

Units 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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Comments

  1. I made this for Christmas morning breakfast. I prepared the batter the night before and put everything into the pan in the morning. I used a metal pan based on the comments. It turned out excellent. I dusted it lightly with icing sugar. I will definitely make again.

  2. I have a large family (7) and everyone loved this! Great for making a big batch for later snacks.

  3. I followed the recipe. And used large eggs. White flour (usually I use whole wheat, but decided to make it very treat worthy). It tastes good! But the texture is quite dense. Like a fudge cake almost, kind of texture… it was supposed to be a bit more on the cake-y side, right?
    Could it be the blending of the flour in the blender? Lack of leavening agent?

    If this recipe looks like a flop to you, don’t write off this whole website! Sylvia has become like my personal virtual chef. I recommend her website and recipes everywhere! It’s a flavourful/fancy step or 2 above the beloved Budget Bytes tier 🙂

    Fiona

    1. Huh, strange! I’m stumped! I will have to make this one again. What type of baking dish did you use Fiona?

      1. Hi Sylvia,

        I used a heavy casserole dish.

        Something like the big one found here:

        https://www.walmart.ca/en/ip/KitchenTour-Ceramic-Bakeware-Set-Rectangular-Baking-Dish-Casserole-Dish-Lasagna-Pan-with-Double-Handles-Stoneware-Bakeware-Set-of-2-White/17LDKUF2BRM5

        Thanks for your hard work! I know you will figure out something! I’m currently making your fritatta recipe. Looking forward to it!

        1. Hi! Since I’ve had the same problem and then baked a few of similar pancakes with varying degrees of success, one thing I’ve learned is that heat matters a lot. You need a thin batter (just slightly thicker than for a crepe) but it is relatively forgiving whether you blend it or whisk it. I usually add baking powder but did not find it to be a game changer. What changes things is how hot is the pan when you pour the batter in and how well it transfers heat to the batter. Glass dishes don’t work at all as they store a lot of heat and transfer it slowly. Cast iron works but it’s best to use a skillet, so you have more surface area and you need to preheat it for quite some time. Also, tall sides can lock the steam inside and the middle can turn out more dense than the sides. I usually use aluminum pans as they’re easier to lift 🙂 also, since I don’t usually add anything on the bottom (though, I think I’ll try this version over the weekend), I preheat the pan, add the butter, put it back for a minute and then pour the batter to have as much heat as possible. I would probably give the apples a minute in the oven to reheat the pan as well just in case. Hope this helps!

          1. Thanks Monika!
            I’ll need to try this out again, with your notes and suggestions!

  4. Sorry about that Cindy- I’m not sure why that happened. Did you use 6 eggs and only 1 1/2 cups flour?

    1. Sylvia, I used 12 eggs and 3 cups flour as instructed to double the recipe. It seemed like a lot of flour to me but I followed the recipe precisely.

      Any advice recommended!
      Cindy

      1. I just can’t of what would make this heavy,Cindy! Unless you used small eggs? I used large ones- I will note the recipe.

  5. Delicious! We make plain baked panakukken regularly around here but the addition of the apples and spices takes it to the next level. We will be repeating this for sure!

    1. Yes, you could serve with bacon or breakfast sausage, maybe roasted potatoes, fresh fruit or fruit salad.:)

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