Inspired by ChefExtract

Traditional Apple Pannekoeken

Name: Traditional Apple Pannekoeken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 3 large eggs, room temperature; 3/4 cup (180 ml) whole milk, room temperature; 3/4 cup (90 g) all-purpose flour; 2 tbsp granulated sugar; 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp fine sea salt; 3 tbsp unsalted butter; 2 medium Honeycrisp or Granny Smith apples, cored and thinly sliced; Powdered sugar and warm maple syrup for serving

Serves 4 servingsPrep 15 minCook 25 minEst. calories 340 kcal per serving

Ingredients

3 large eggs, room temperature
3/4 cup (180 ml) whole milk, room temperature
3/4 cup (90 g) all-purpose flour
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine sea salt
3 tbsp unsalted butter
2 medium Honeycrisp or Granny Smith apples, cored and thinly sliced
Powdered sugar and warm maple syrup for serving

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Instructions

1
Place a 10-inch cast-iron skillet inside the oven and preheat to 425°F (220°C).
2
In a blender or bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth and bubbly.
3
Let the batter rest at room temperature for 10 minutes while the oven finishes preheating.
4
Carefully remove the hot skillet using oven mitts, set it over medium heat on the stove, and melt the butter until foaming.
5
Arrange the apple slices in the pan and cook for 3 to 4 minutes until they begin to soften and lightly brown.
6
Pour the rested batter evenly over the apples and immediately transfer the skillet into the hot oven.
7
Bake for 18 to 22 minutes until the pancake puffs dramatically, turns golden-brown, and crisps at the edges; serve immediately with powdered sugar.

Notes

Allowing the batter to rest lets the flour starches hydrate, resulting in a significantly taller puff during baking. Using a preheated cast-iron skillet ensures the bottom cooks instantly, locking in caramelized fruit flavors.

The Story Behind Apple Pannekoeken

Pannekoeken originate from the Low Countries of Northwestern Europe, where hearty skillet-baked pancakes have satisfied hungry families for centuries. Unlike American breakfast pancakes, traditional Dutch pannenkoeken are larger, thinner, and often enjoyed as a main meal for lunch or dinner. By layering sliced apples directly into butter before pouring the batter, the fruit caramelizes against the intense heat of the skillet, creating a comforting dish that bridges sweet and savory traditions.

Discover Traditional Apple Pannekoeken

Alton Brown

Alton Brown approaches oven-puffed pancakes with a focus on thermodynamics and precise starch hydration. His documented methodology emphasizes room-temperature dairy and high thermal mass cookware to achieve the ultimate airy puff and crisp edge.