Apple Puff Pancake
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
I changed this recipe to the way that my aunt used to make it and we always loved it and still do... melt 4 tablespoons of butter in a 13x9 pan in the oven @ 375 degrees F, once the butter is melted place the apples over the butter and bake for 10 min till apples are soft. (we use 1 1/2 lbs of granny smith apples) When the apples are soft remove from oven and sprinkle a mixture of: 1/4 cup brown sugar, 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg on top of apples. then set aside blend eggs, milk, flour, sugar, vanilla, salt and 1/2 teaspoon of cinnamon. pour mixture over apples and bake at 375 degrees F for 35 minutes. This recipe does have an 'eggy' taste, so if you don't like eggs this recipe isn't for you.Read More
This is not what I would call a pancake-closer to an apple ommlet. I had a different recipe called the same thing and couldn't find it so I used this one. I had to use a casserole dish rather than the pan it called for so I let it cook a little longer. It puffed, was brown, looked done,set it on the table to serve it and the inside was still runny as could be. It ended up taking almost an hour to get done. I will compare my other recipe to this one and maybe try it when I find it but will not make this again-apples and eggs do not go well with this family.Read More
I changed this recipe to the way that my aunt used to make it and we always loved it and still do... melt 4 tablespoons of butter in a 13x9 pan in the oven @ 375 degrees F, once the butter is melted place the apples over the butter and bake for 10 min till apples are soft. (we use 1 1/2 lbs of granny smith apples) When the apples are soft remove from oven and sprinkle a mixture of: 1/4 cup brown sugar, 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg on top of apples. then set aside blend eggs, milk, flour, sugar, vanilla, salt and 1/2 teaspoon of cinnamon. pour mixture over apples and bake at 375 degrees F for 35 minutes. This recipe does have an 'eggy' taste, so if you don't like eggs this recipe isn't for you.
This was so delicious! Similar to a recipe I made before, but just as good. This one with cinnamon in the batter was delicious! I did. blend the liquid ingredients until smooth, and baked it longer than the suggested time. I also added some cinnamon to the brown sugar topping. We devoured it. It's delicious cold or reheated as well. A keeper!
My family and I really enjoyed this one, but I made the changes Caire suggested (and added even more cinnamon since we love lots of flavor). The 5 star rating is with the changes. It really becomes a different recipe after being changed so much. I kind of question how well it would work without those changes. By the way, my apple and butter mixture floated to the top when I poured in the batter. I didn't expect that, but it worked out great.
I've been making this for years and my family loves it. I looked it up at Allrecipes today to find out how to scale it upward. I modify this way -- I slice the apples and toss them with 1/4 tsp allspice and the cinnamon. Then heat the butter in the oven to melt, then add the apple slices and heat apples until they sizzle. Then I add the batter and and top with brown sugar and bake at 425 for 20 mins. DELISH!!
My nine year old got to take the first bite and I heard her shout,"this is soooo good!" That told me it was a success! I read some of the reviews and went by what a few people said, I reduced the milk to 1 cup, I also used only 1/2cup of all-purpose flour and added 1/2 cup of whole wheat pastry flour to make it a little more healthy. I substituted Stevia sweetener for the sugar for health purposes, and increased the cinnamon to 1/2tsp because we love cinnamon. This kind of reminded me of a caramelized apple upside down cake i make for Thanksgiving and I decided to caramelize the apples in the butter and brown sugar and drizzled a little honey over it and let that simmer on low heat for a couple minutes and flipped the apples over and let them finish caramelizing for a couple more minutes. I didn't have a 9x9in square pan so I just used a 9inch pie plate. I sprayed it with cooking spray first, thank goodness I did, poured the apples on the bottom and then poured the batter on top. I had to cook it for 23 minutes for it to get done all the way and it was beautiful when it came out. We loved it, didn't even need to put syrup on it. I will definitely make this again using my tweaks. Yummy and healthy, can't beat that!
This is not what I would call a pancake-closer to an apple ommlet. I had a different recipe called the same thing and couldn't find it so I used this one. I had to use a casserole dish rather than the pan it called for so I let it cook a little longer. It puffed, was brown, looked done,set it on the table to serve it and the inside was still runny as could be. It ended up taking almost an hour to get done. I will compare my other recipe to this one and maybe try it when I find it but will not make this again-apples and eggs do not go well with this family.
Very dissapointed with the Apple Puff Pancake! Perhaps this recipe should be re-evaluated. Possible ingredient errors: too much egg and/or insufficient flour. Result...definitely mushy, custerd-like texture, flat and tasteless. I would have liked to have seen as well as tasted a more spongy and sweet pancake. Overall, no positve feedback. Thanks, E.
This was a lot more dense than the traditional puffed apple pancake recipe I usually make from a recipe from my husband's grandmother. Not as good as grandma's recipe, but still good. It makes a pretty big pan and is extremely filling. Like some of the other reviewers mentioned, I also mixed the brown sugar into the apples at the bottom of the pan which gave it a nice caramel coating. Make sure you are hungry when you make it!
A delicious and very simple recipe. Great with bacon or sausage.
So delightful! Not too sweet, but sweet enough that I ate about six servings! Wow! So moist. If you like eggy pancakes, this is a great fluffy flavorful one! I sprinkled brown sugar lightly over the top. It didn't need anything on it. It reminded me a bit of my mom's "Impossible Pie" that forms its own crust while baking. This isn't quite a crust, but it gets thicker at the bottom of the pan which adds wonderful texture. I will make this regularly!
This was only O.K. Tasted like an egg custard rather than a puff pancake. Ended up throwing away after one setting because nobody else would eat any leftovers the 2nd time.
This kind of pancake was good with apples, but this recipe has too much milk. I didn't understand what some of the reviewers meant about it having a custard-like texture, and since I like custard, I thought I'd try it anyway. In the end, the correct description for the texture is mushy and odd. Most other recipes for puff pancakes use 1 cup of milk with the same (or similar) amount of eggs and flour, so simply reducing the milk to 1 cup should take care of the problem. Even so, I'll stick with another recipe for puff pancakes and add the apples myself.
This has become one of my favorite meals to make for brunch. It is very unique and everyone always gets excited about! I will also make it with blueberry pie filling instead of apple.
Pretty good recipe. I followed the directions exactly as written and it turned out fine. I have a similar recipe from a Crisco cookbook that I like a lot better. You partially cook the apples first and it has more flavor. But I like to try new ones, just in case. Thanks!
After reading the reviews, I cut back the milk to 1 1/4 cup, and added 1/2 teaspoon of cinnamon, and sprinkled a smidgeon of cinnamon on the apples before I poured the batter. I’m so glad I did because the flavor was perfect. I made this in a ten inch casserole dish and needed to add an additional 15 minutes to the baking time. This recipe made for a wonderful Sunday morning fall breakfast.
FABULOUS RECIPE ....lOVED IT !! Easy to make ...this is the picture of how it turned out.
Great recipe! This is a classic and one that lends itself well to any number of variations. We make a version of the puff pancake in individual ramekins. This is a quick and easy weekend morning treat! Cheers, Steve & Jason
This reminds me of bread pudding. I thought it would be more cake like because of the name. I topped with honey because it needed some flavor. I also had to cook another 15 minuntes at 350 degrees because the center was liquid. Even then the center piece still has liquid on top. This would make a great dessert with a scoop of ice cream
Yum! great recipe for family brunch
I've tried making a few different apple puff pancakes and this is the best one yet. I think other recipes are too eggy in flavor but this one has a nice balanced sweetness and the brown sugar topping caramelizes nicely to provide a light, sweet crunch on top too. Great recipe!
It was good, but didn't taste as I had anticipated. Very, very egg-like flavor. Could use more cinnamon, and honestly it would probably taste a lot better with some syrup on it like a regular pancake. (Followed the recipe exactly as shown).
I loved this recipe... easy to make in the morning which is always good. Although I dont know how you would do it in a 9x9 or round... it filled me 9x13! I added 1/3 cup of flour (i dont know if that made a difference) and 1 tsp of sugar... i was making it for a crowd of sweet tooths. And i also added the brown sugar to the apples and cooked them for 10 min as Carie suggested--turned out wonderful.
Very tasty, everyone went back for seconds.
I agree with others about taking longer for the middle to cook. Either use a larger pan or cook for 15 mins longer. I made it for dinner and served it with fried potatoes and bacon. A nice treat, no leftovers.
There were quite a few eggs in this recipe which made it a little less "puff" than I was expecting. I would maybe cute the eggs to 4-I still need to play with the adjustments. The brown sugar and apples were great in the morning though!
SO YUMMY! We love German (Puff) Pancakes at our house and with a couple of apples hiding in the crisper, I just had to make it. I followed this recipe, using the changes that Caire suggested, I only used 1 cup of milk (which if normally what I use when making German Pancakes. It was fantastic -- warm and custardy and appley. With salty bacon and cold milk, it's a great Brinner (breakfast for dinner) meal.
The apple puff pancake tasted delicious. My husband, however, didn't like the custard like aspect to it - the "egginess" that everyone else commented on. He thought that the egginess of it was bland. But, that was my favorite part. I would make it again, but I might try using less eggs to make my husband happy. Also, I only made half the recipe and it filled 3/4 of my 9X9 Pyrex dish.
Good with ice cream.
This was just as many said..."Too eggy"...I would not make again...I prefer something more crusty...
I made this for my husband and our friend for breakfast and it was delicious. I added nutmeg and used brown sugar rather than white in the batter.
AMAZING!!! I used the Claire's changes and it was a huge hit. (Plus I changed the eggs to 4 eggs and 4 egg whites) Light and fluffy yet just sweet enough.
I loved this recipe!! I did the changes that Caire made. To make it a bit lighter I made it with 6 egg whites, and 3 whole eggs. After all the ingredients weree together I beat them a while longer as well. The end result was a well baked egg pancake with a warm cin, nutmeg flavor. My whole family loved it!!
Awesome! My family loves this recipe!
took it out in 20 minuets and still runny -- put back in and browned about 5 to 7 minuets longer - turned the center into custard and was very good - gave leftovers to daughter and family they loved it also - thanks for a good breakfast-
Four stars rather than five simply because I modified it slightly (using more apples and tossing them with some cinnamon and nutmeg before layering them in the pan - some of Caire's suggestions). I baked this in a deep, 9-inch pie pan which was the perfect size and made for a nice presentation. (Photo posted) The final product was a custard-like bottom layer with a layer of apples (they rise to the top) on top and a soft, bread-like crust. It was delicious.
This is not that good. Too egg-y. I cut the recipe in half and it puffed to 3/4 of a 9x9 pan. I don't see how a full recipe would work at all. There is a much better recipe out there that calls for pouring a batter over melted butter, topping that with thinly sliced microwaved apples and then sprinkling it with cinnamon sugar. It is fabulous. Our guests have all loved it. Great with peaches also.
This turned out great for me but was better the first day than as leftovers the next. I used 2-3 cups of dries apple slices that I have in my food storage instead of fresh apples. I think that might be the key to keeping from being soggy.
This was good. Will be making again. It is def. more of a baked custard than a pancake. There is a discrepency in cooking time. The top of the page (under the prep part) says 30 min while the recipe says 20. Go with the 30 min. The only reason I gave it 4 instead of 5 is that I had to add extra cinnamon. It seemed a little bland as is. Still we all liked it.
I have made this several times with different recipes. I didn't have all the ingredients so I had to improvise and my son and I ate the whole thing. We did cut all ing. in half. What I do is cook my apples in butter and sugar to heat up the pan as well before it goes in the oven. I had to use half and half (had no milk). After blending the rest of the ingredients I poured them into the hot pan and let that liquid heat up just a few minutes. Into the oven at 415. A few minutes before I took it out I put melted butter over the top to get a brown color and a crispy crust which we both like. It raised like a champ! I would have taken a picture but we ate it all! Thats why it got 5 well deserved stars!
The texture of this Apple Puff reminded me quite a bit of the pancakes my German grandmother made. I'm giving the recipe a 5 even though I made a few changes because I liked it a lot and it's much easier than making individual pancakes. I sauteed the apples briefly in a skillet before layering them in the baking dish. I added cinnamon to the egg batter and sprinkled the top of the puff with white sugar and cinnamon after I spooned the individual serving on the plate. I scaled the recipe to 3 servings (2 eggs) and ate the whole thing!
This was awesome. I've been hunting for the recipe for this stuff that is similar to what they taught us how to make in Home Ec class years ago. This was it! Thank you!
This was excellent. I actually served it for dinner and it was a hit. I will definatley make it again!!!!
I used all ingredients as provided, substituting 1 and 1/2 C plain nonfat yogurt, adding 1/4 tsp Nutmeg, and I didn't bother to peel the apples (Macintosh), nor did I top with brown sugar. Melted the butter in the largest of my cast iron frying pans... when the oven had preheated, there was smoke billowing out. I decided to throw down the sliced apples, leaving the oven open while I poured on the batter. 20 minutes later, drizzled with a little whipping cream and Vermont Maple Syrup, my husband and I ate fully 1/2 of the Apple Puff Pancake. It was AMAZING... no burnt taste, texture akin to a french toast that was drenched with egg. THANK you for sharing this recipe. I have filed it and will DEFINITELY be using it again. Laura
This recipe definitely didn't turn out as expected. Instead of a pancake like texture it came out more like panakuken (eggy and custard like). I baked it for 20 minutes as instructed but when I took it out of the oven it was still soupy. I ended up baking it for 50 minutes total and it turned out fine. If I were to make this again I would probably add more cinnamon, more apples, and only use 1 cup of milk instead of 1 1/2.
used blueberries instead - added them after baking for 10 min...was great!
Very eggy! We have a smaller Japanese convection oven so I used the oven broiling pan instead of a 9 x 13 pan. The apples cooked nicely, but the consistency was more like an apple omelet than a pancake it seemed. Hubby eats seconds and thirds, but not with this recipe. I don't forsee saving the leftovers.
Really easy and really tasty. I made this on a Saturday morning and it was really fun and good to eat. I even reheated the leftovers two days later and the kids ate it all up!
I guess you shouldnt have named this a cake. If you have ever been to the original house of pancakes this is describing "the big apple" I have made this before but modifies alittle only taking butter,double cinnamon and brown sugar and add a tablespoon of regular sugar and roll apples in that and bake for 10 min then add egg mixture. end result will look like cake but quickly deflate . cover with powdered sugar and enjoy!
This was okay - I really liked the flavor of the apples but didn't like the eggy/mushy pancake part all that much.
Fast and easy. My baby daughter loves it. Be careful scaling the recipe. I made the mistake of scaling it down and then using too big of pan.
Sorry wouldn't make it again. Suggest taking people's ideas in the reviews. I'm a stickler with making "as is" the first time, but the consistency of this dish just isn't worth trying out alternatives. Kids liked it.
Very good and easy, yet tasty. Will make again. The kids enjoyed watching it puff in the oven.
Absolutly deliscious!!!!! We loved it so much!
I followed the recipe & was very disappointed. It failed to rise, the apples were only half-cooked and it was tasteless. JJ
My family thought this was great. We used dried apples from our food storage instead of fresh apples too!
This is exactly like Bickfords Big Apple pancake. I made this true to the recipe. I love eating this cold with maple syrup! I did need an extra 10 minutes cooking time.
2nd time making this and it came out roughly the same. If I make it again I'll include more spices as there isn't much flavor.
Tastes good, but more like custard or bread pudding. It took at least 45 minutes to cook. I would put it in a larger, more shallow pan. Honeztly, though, I probably will look for a different recipe that turns out more like a pancake.
Calling this a pancake is definitely a misnomer. It would be more accurate to call it a baked apple custard. We made the recipe exactly as written (otherwise how do you give an accurate review?) and even though it wasn't what we expected it was still a success. My daughter loved it.
We loved this and made it again 3 days later. I loved the custardy part/ With fresh Michigan apples it was a keeper
I've made "Puffy Pancakes" for many years and this recipe needs to be baked in 2 pie plates for about 15 mins. for it to be done. It's more of a bread pudding consistency even after baking for 30 mins.
I added walnuts but I wouldn't do this again- their taste was nice with this dish but their texture was too heavy for this light airy concoction
I made this recipe according to specification with one minor change, I reduced milk to 1.25 cups. It did require more time to cook than specified: For me about 37 minutes. The recipe was quite good but not really 'pancake' consistency. Rather, I'd liken the dish to something like a clafoutis. Still very good. I may make again but I'm looking for something more pancake like.
we really enjoyed this, but I did have to leave it in the oven longer to sett it up all the way in the center.
followed the directions and recipe as printed when my grand daughter who is a junior in college came to visit. We both loved it. I wouldn't change a thing. We both went back for seconds.
Delicious! Followed changes suggested by other reviewers and it turned out perfect. Definitely a keeper!
I would definitely make this in a larger pan, like 9x13, unless you enjoy thick eggy dough. I sprinkled cinnamon on the apples before adding the batter too. I would make it again, it's good.
I used white wheat flour, buttermilk, brown sugar in the mix ,1 Granny Smith and 1 gala Apple. I melted the butter in a cast iron skillet. I layered the pan with the apples and let them cook in the oven for 10 minuets before I added the batter. I covered the pancake for the last five minutes of baking.
My family loves it. The only change I made was to use a convection oven and a bigger dish. Convect cook 400 degrees for 20 minutes. Cooks perfect.
The picture shows the pancake in a round pan. The directions state a square pan to be used.
No changes & yes??
Delicious! I'll make it again this weekend. I used one large granny smith apple and it was sufficient. Very thin apple slices. Dust with powdered sugar after baking and it's ready to enjoy.
Yes, I put fresh peaches instead of apples! Delicious!
Very simple and tasty. I was one day from payday and needed a dessert. I had everything except the apples. I bought 2 apples and made this dish. Everyone loved it.
This is my grandma's exact recipe that we used to make on Christmas morning. It is a comfort food to me that I whip up for a quick breakfast for dinner.
This was delicious! The apples were still crisp so I will precook them a bit next time and add more cinnamon and vanilla. I will also try mixing the batter in my blender like I do for Dutch Baby Pancakes.
This gets 5 stars for flavor (I went for seconds) but 1 star for description and timing. It is definitely a custard. Not as loose as a flan, but a thick custard. Also, 20 minutes is way off. As others mentioned, it took more like 40-45 minutes to cook all the way through. The apples did fall off as it rose, so use a deeper pan or use a bigger pan and just watch it for done-ness. All that said, it does turn out super delicious as a custard dish and I will make it again.
Overall the flavor on this is wonderful. For some reason, it always comes out with a slightly wet bottom. If I bake it longer, the top burns. But the taste is wonderful! I usually sprinkle a little cinnamon/sugar mixture over the top to give it a little color and extra flavor.
Recipe is off. Too much egg or not enough flour. The recipe is not balanced out. Will try again but will have to tweek the recipe. It was more like an apple custard
Love this idea however the pancake part was very dense, thick & tasteless overpowering the delicious apple cinnamon sugar topping. I would suggest reducing the number of eggs to get more of a pancake batter. Overall the flavors were great. No one in my family ate it :(
This is an extravagant yet simple weekend breakfast treat with common ingredients available in most homes. I followed the advise of others who cooked the apples in butter first. Underdoness at the prescribed 30 min baking time is a common issue apparent from the pictures and comments for this recipe. I overcame this by: 1. Caramelize the apple in butter and adding 1 T brown sugar instead of sprinkling brown sugar on top at the end. 2. Split apple and batter into 3 Pyrex round containers (4 C size) and bake for 20 mins The result is both beautiful and delicious. I love the fact that the left over is in a nice compact shape for storage to be enjoyed later.
Runny. Had to bake for an additional 15 minutes and still had liquid sitting on top. Very “eggy”.
Since I am gluten free I made it with a cup for cup flour and it came out perfect.
I made it at work for a group of frail elderly people in their 90s. I made it gluten-free free because one man is celiac. It was a huge success and loved by everyone.
Reduced milk to one cup, added 1 tsp baking powder. Sauteed apples in butter with 1/4 C brown sugar before adding batter, then finished as per recipe. This gave a lighter, more bready consistency when baked. Recipe as written yields a somewhat custardy texture. Still delicious. This is a family fave!
before I begin, I apologize for not following the recipe this frustrates me, so it's not really a fair rating but I used the recipe as a guide to make it healthier one, not that this one is necessarily unhealthy I just wanted to make it match my diet. my guess is the original recipe is probably very good as well. so here are my changes: 1. I used 3 eggs + 9 tablespoons of carton egg whites. 2. I used unsweetened almond milk instead of the regular milk 3. instead of using the sugar and brown sugar I use my own blend of stevia and erythritol and then I drizzled the top with about 1/2 teaspoon of molasses to give it the brown sugar flavor 4. I used sprouted wheat flour. that being said , and this may be my fault for the different ingredients, but I did have to bake it about 50 minutes instead of the 20 because the egg did not set up but the results we're like a baked French toast. I really liked this! my only thing that I would change would be to cook the apples before hand, they were still crunchy but that may also be my fault for using crunchy apples to start with. with my changes the nutrition info is 128 calories per serving 5 grams of fat 12 net carbs 6 grams of protein I topped this with sugar free maple syrup and it was wonderful! Thanks for sharing!!
Other than using whole flour, I made it as directed. My results did not look anything like the photo shown. Also I had to add 10 minutes to the baking time. At 20 mins, the contents was still very loose and 'watery' looking. I peeled 2 apples but could fit only 1.5 apples slices into the 9x9 pan. The taste wasn't bad, but rather than topping with brown sugar prior to baking, I'm thinking that sprinkling confectioners sugar on top after baking. I will try again but will make it in a round pan and make a few other adjustments.
Delicious! Family gobbled it up! Substituted almond flour and almond milk. Didn't use brown sugar. Added Maple syrup when served
5 for the taste, 2 stars for the instructions. I don't know how this baked in 20 minutes, unless it was spread out in a baking sheet. It took about 70 minutes when I made it. Also, I increased the temp after the first 30 minutes because it was still soup and had no puff, then decreased once it started to brown and puff. But the texture was great: crispy in places, smooth and creamy throughout. But I don't think cake is the right description, definitely a custard. We're going to call it morning apple custard. Pretty sure I'll be making it again because the kids and I all thought it was really good. To make it really pretty dust the top of each serving with icing sugar. I think next time I'll make a caramel sauce to drizzle over it....mmmmm can't wait. Wonder if a splash of rum in the Carmel sauce or custard would be a step too far?
Absolutely loved it! So did everybody else. I’ve made it twice and I’m making it again in the morning —-or maybe for dessert tonight. Why wait?
I added ground ginger,& more cinnamon than called for. I Used coconut sugar, instead of cane sugar, and for the eggs , I substituted chia seeds mixed w water.(vegan eggs) . Baked a little longer than called for as well. Then, drizzled ... Smuckers, salted caramel topping. Yum!! ??
Delicious! This is essentially a German pancake with apples. I baked the apples for a few minutes to soften them up before adding the egg mixture. I have made it twice since finding the recipe about a month ago.
I made this before and used a cast iron skillet.
I didn't have milk so I used water and added an extra teaspoon of sugar and it turned out better than when I followed the original recipe. I also used almond extract instead of vanilla and it tasted ok.
This was excellent, however it took 40 minutes to cook, not 20. I had to keep putting it back in for 10 minute increments. Maybe it was the apples I used? I cooked it in the square pan as directed but next time I will use a round pie dish like the photo. Excellent flavor!
I like the taste of this, and I might make it again. The apples and the cinnamon give it a wonderful taste. But the consistency is much more eggy than I expected. It was something between an undercooked pancake and a thick omelet, if that makes sense.