These baked pancakes with spiced apples are a light, custard-like Dutch baby-style pancake filled with tender diced apples simmered in cinnamon, ground cloves, and the apples’ own juices for a flavor that hints at warm apple pie. The batter has a creamy, honey-sweetened richness that envelops the fruit in soft, fluffy folds—perfect for a cozy fall breakfast or an elegant dessert.
Table of Contents
Toggle
The aroma of simmering apples followed by the oven-baked pancakes is a quintessential fall scent. The combination of warm spices and rising, custardy batter makes this dish a favorite for chilly mornings. Below is what you’ll need and how to make it.
For this recipe you will need: apples, coconut oil (or butter), ground cloves, ground cinnamon, flour, milk, eggs, honey or maple syrup, vanilla, and a pinch of salt.
Every year I’m surprised at how quickly the seasons change. Fall brings cooler air, clear skies, and the comforting pull of warm foods and spices—apples and cinnamon among them. These baked pancakes capture that seasonal shift beautifully.
Breakfast Or Dessert?
This dish sits perfectly between breakfast and dessert. The natural sweetness and slight tartness of the apples combine with a creamy egg custard batter to create something that feels indulgent yet simple. Finish with a dusting of powdered sugar or a drizzle of real maple syrup for a classic touch.
How Do You Make Baked Pancakes?
Here’s a concise method to make these baked pancakes. You can use a blender, hand mixer, or whisk for the batter—choose the tool you prefer.
- Preheat the oven to 400°F (200°C).
- For the fruit: divide 4 tablespoons of coconut oil between two 10-inch cast iron skillets. Combine diced apples (peeling optional), 1/4 teaspoon ground cloves, and 1 teaspoon ground cinnamon. Cook over medium heat, stirring frequently, until the apples soften and their juices bubble.
- For the batter: whisk together 2 cups milk, 4 eggs, 5 tablespoons honey (or maple syrup), and 2 teaspoons vanilla. Stir in 1 1/3 cups flour and 1/8 teaspoon salt until smooth.
- When the apples are tender and bubbling, remove the skillets from the stovetop. Add 1/4 cup melted coconut oil to each skillet and spread the apples evenly. Pour the batter over the apples, dividing it between the two skillets.
- Return the skillets to the oven and bake about 20 minutes, or until the pancakes are puffed and golden.
- Serve warm with maple syrup or a light dusting of powdered sugar.
Tips For Making Baked Pancakes – AKA Dutch Baby Pancakes
- Blend the batter well for a smooth custard-like texture—use a blender, hand mixer, or whisk.
- Use any milk you like; coconut milk works nicely for added richness.
- If you prefer, substitute butter for coconut oil for a classic flavor.
- This recipe fills two 10-inch skillets or a single 9×13 pan; a larger pan may require a slightly longer bake time.
- All-purpose flour gives the best texture; very coarse or heavy flours can change the result.
- Other fruit variations work well—try blueberries or omit fruit for a simple vanilla custard pancake.
Baked Pancakes With Spiced Apples Recipe
This easy apple-spice baked pancake is ideal for a special breakfast, holiday morning, or a comforting fall treat. If you try it and enjoy it, consider leaving feedback or a rating to help others discover it.
Apple Spice Baked Pancakes
Ingredients
For the fruit
- 2 1/2 cups apples diced (about 5 small apples; Gala recommended)
- 4 Tbsp. coconut oil split between two skillets (butter may be substituted)
- 1/4 tsp. ground cloves
- 1 tsp. ground cinnamon
For the batter
- 1 1/3 cup flour all-purpose or a light whole-grain alternative
- 1/8 tsp. salt
- 2 cups milk
- 4 eggs
- 5 Tbsp. honey or maple syrup
- 2 tsp. vanilla extract
- 1/2 cup coconut oil melted and reserved for the skillets
Instructions
-
Preheat your oven to 400°F (200°C).
-
In two 10-inch cast iron skillets, melt 2 tablespoons coconut oil in each. Toss the diced apples with the ground cloves and cinnamon, then cook over medium heat, stirring often, until the apples start to soften and the juices bubble.
-
Whisk the milk, eggs, honey (or maple syrup), and vanilla until combined. Stir in the flour and salt until smooth.
-
Remove the skillets from the heat. Add 1/4 cup melted coconut oil to each skillet and spread the apples evenly. Pour the batter over the apples, dividing it between the skillets.
-
Bake about 20 minutes, until the pancakes are puffed and golden.
-
Serve warm with maple syrup or a light dusting of powdered sugar.
Notes
– Coconut milk can be used in place of regular milk for extra richness.
– Butter works as a substitute for coconut oil if you prefer a more traditional flavor. This recipe makes two 10-inch skillets or one 9×13 pan.
– If you use a very coarse or heavy flour, the texture may differ—stick with all-purpose or a light whole-grain option for best results.
– Try other fruits like berries, or omit fruit for a plain vanilla custard pancake.
Nutrition
Calories: 506kcal
| Carbohydrates: 43g
| Protein: 9g
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife when you share your photos.
Need more breakfast inspiration? Try these awesome recipes:
- Banana Pumpkin Breakfast Muffins
- Cranberry and Almond Oatmeal Cookies
- Blackberry Breakfast Bread
- Baked French Toast Casserole with Blackberry Maple Syrup