Apple Pancake Recipe - Enjoy this restaurant favorite at home! (2025)

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When I discovered how easy it was to make an apple pancake at home, the angels sang. Trust me, you can do this, too. And it all started as a pipe dream from childhood.

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An apple pancake is one of my favorite foods, but I never dreamed I could make it at home. I was so very wrong.

Growing up in Minnesota, there was a breakfast restaurant we loved going to anytime we could. The food was fantastic, but as a kid the best part was the waitresses.

Pannekoeken was their specialty in the Dutch restaurant featuring delft blue kitsch everywhere, a baked apple pancake crispy and soft, sweet and delicate – all at the same time.

When you ordered a pannekoeken, the waitresses ran through the restaurant with it held high in the air, yelling, “Pannekoeken!” as they delivered it.

As good as the pannekoeken were, the fun of watching the order delivered made it even more special. On lucky days, my mom let me add cinnamon ice cream to the top of my pannekoeken.

Most times, I had my pannekoeken plan, but it remains fantastic even without the ice cream. Save your calories where you can, right?

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That was months ago, and I’ve played and tinkered with the recipe a lot to find what works best for us. I found I didn’t need as much sugar as I thought (yay!).

I decreased the butter, too, which made it less greasy than my first couple attempts (greasy but yummy). And now? My apple pancake is easy to make, perfect for a weeknight dinner. The eggs provide protein, and there’s little enough sugar that we all feel good about eating it.

Best of all, just like the original Pannekoeken, I can switch up the flavors. Yep, there’s a sour cherry puff pancake recipe coming soon, too. Plus, this bakes in my cast iron pan, further justifying my need for this tool to my husband who resists yet another kitchen gadget!

I also now make mini apple puff pancakes, which are just as tasty and another way to enjoy these yummy flavors in an adorable form.

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What kind of apples should I use for an apple pancake?

Ideally, you want to use Granny Smith apples. They are fairly tart and do not lose their shape when baked.

If you do not have Granny Smith, you can use another firm baking apple, but you want to avoid sweeter apples. The tartness from Granny Smith is ideal here.

You can use Crispin or Braeburn if needed, but this is not a recipe where I would ever use Honeycrisp apples.

I give the same advice for so many apple recipes, whether it’s a granola apple crisp or apple pie bread pudding.

Do I need a cast iron pan to make Dutch apple pancakes?

You do need one. The heat transfer and heavy pan really are what makes this recipe work.

I use a 12 inch cast iron skillet for this recipe. This is the best size for to make a Dutch apple pancake.

This does not work with another style pan, so please don’t try.

Should I peel apples when I make an apple puff pancake?

I do not peel the apples for this, though you can if you choose to do so. Traditionally, a Dutch apple pancake leaves the peels on.

As they bake, the peels soften, and when you cut into the pancake, they slice cleanly.

What is the best way to slice apples?

You want to core your apples before you slice them. That makes it easier than trying to remove the seeds after you cut the apple open.

You can either use an apple corer and then slice them with a paring knife or use an apple slicer that cores and cuts them into 8 slices in one go.

You generally want to end up with 16 slices per apple, so if you use the corer/slicer, you want to cut each piece into two slices.

Are apple pancakes a breakfast or dessert?

An apple puff pancake is traditionally a breakfast or a brunch item. It actually has less sugar than you might expect.

But our favorite restaurant offers it up with cinnamon ice cream as an option. So go ahead and enjoy this as a dessert, as well.

No matter what time of day – or night – you eat this, you’ll love it!

How To Make A Restaurant Quality Apple Pancake At Home

Turn oven to 400 degrees, but do not wait for it to preheat.

Add butter to your cast iron pan and place in the oven to melt while you prep the apples. Core and slice the apples fairly thinly; we do 16 slices per Granny Smith.

Once the apples are ready, remove the cast iron pan from the oven and add brown sugar.

Stir to distribute at the bottom of the pan, and layer apples over it. Sprinkle one tablespoon sugar and 1/4 teaspoon cinnamon, plus a hint of nutmeg over the apples and return the cast iron skillet to the oven. Note that it is still preheating at this point. Set timer for 10 minutes.

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While the apples bake down a bit, make the batter for the apple pancake.

Add flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon, nutmeg, and salt to a bowl and whisk to combine. Slowly add the milk, whisking constantly and pulling flour from the edges to the center gradually.

This helps ensure you don’t have lumps. Add vanilla, then one egg at a time, whisking between additions.

Continue whisking for two to three minutes. You want the batter foamy and airy. Let the batter rest.

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By now, the oven should be fully preheated. Remove the apples from the oven when the timer goes off. Immediately pour the batter over the apples and return the skillet to the oven.

Bake for another twenty minutes. The of the apple pancake will puff up, especially around the edges. It should be golden brown. Slice and serve immediately.

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Have you ever had an apple pancake? Did you know you could make them at home?

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Apple Puff Pancake

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy recipe comes together in about a half hour. An apple pancake makes a great presentation and is perfect not just for breakfast but for breakfast for dinner, too!

Ingredients

For the base:

  • 4 tablespoons butter
  • 1/4 cup brown sugar
  • 2-3 Granny Smith apples
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • dash nutmeg

For the batter:

  • 3/4 cup flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 5 eggs

Instructions

  1. Turn oven to 400 degrees.
  2. Add butter to cast iron pan and place in the oven.
  3. Slice the apples fairly thinly.
  4. Once sliced, remove pan from oven and add brown sugar. Stir and layer apples over it. Sprinkle one tablespoon sugar and 1/4 teaspoon cinnamon, plus a hint of nutmeg over apples and return skillet to oven for ten minutes.
  5. Make the batter: Add flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon, nutmeg, and salt to a bowl and whisk to combine. Slowly add milk, whisking constantly. Add vanilla, then one egg at a time, whisking between additions.
  6. Whisk 2-3 more minutes, then let batter rest.
  7. Remove the apples from the oven when timer goes off. Immediately pour the batter over apples and return the skillet to the oven. Bake another 20 minutes.
  8. Remove from oven when pancake has puffed and the edges are a golden brown. Slice and serve immediately.

Notes

  • This is traditionally made with Granny Smith apples, but you can use another firm apple that won't break down if needed.
  • For more tips and hints, be sure to read the full article.

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Nutrition Information:

Yield: 6Serving Size: 1 slice
Amount Per Serving:Calories: 284Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 179mgSodium: 230mgCarbohydrates: 34gFiber: 2gSugar: 19gProtein: 9g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

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Apple Pancake Recipe - Enjoy this restaurant favorite at home! (2025)

FAQs

Why are restaurant pancakes better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

What is Queen Elizabeth's pancake recipe? ›

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

Why do IHOP pancakes taste better? ›

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

Why don't my pancakes taste like restaurant pancakes? ›

The batter ingredients remain fridge cold before cooking

If you're wondering why your pancakes don't measure up to those served at a restaurant, you may want to follow the professionals' lead and leave your ingredients in the fridge until you're ready to mix the batter.

Do restaurants put pancake batter in scrambled eggs? ›

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Does milk instead of water make pancakes better? ›

Add Dairy for Richness

If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.

How Gordon Ramsay makes pancakes? ›

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

Should you let pancake batter rest? ›

A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier. Q – Why buttermilk? The acidity of buttermilk reacts with the raising agents to make you pancakes lighter and fluffier.

What are purple pancakes made of? ›

If purple is your favorite, you're in luck! These vibrant purple pancakes get their color from a natural source: ube, also known as purple yam. This ingredient is common in Filipino desserts, but can be difficult to find in the United States.

Did Prince serve pancakes? ›

Murphy admits it's unclear if Prince himself made the pancakes, but says “they were actually perfect... they were as good as he plays guitar.” The gesture of goodwill resonated either way: Prince could serve you in a game of basketball, then to turn around and serve you a plate of pancakes at his home.

What cake did the Queen have at her coronation? ›

The cake for Queen Elizabeth II's coronation in 1953 was a simple but elegant fruitcake, decorated with the royal coat of arms and the letters E and R in gold icing. Today, coronation cakes are still made for special occasions, but they are no longer limited to royalty.

What makes pancakes taste better? ›

Add Flavors

Simply take your favorite flavoring, which could be maple syrup, vanilla, or almond extract, and add a few drops to your pancake batter. Boom! You have yourself some extra yummy pancakes.

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