There’s something magical about a Dutch baby pancake. The way it puffs up in the oven—golden and crisp on the edges while staying soft in the center—feels like a little breakfast miracle. And when you combine that with all the cozy flavors of warm apples, cinnamon, and brown sugar? You get something that tastes just like apple pie but is much easier to make.
This Breakfast Apple Pancake Pie brings together everything I love about brunch: minimal prep, bold flavors, and a presentation that makes it look like you’ve been in the kitchen for hours. It bakes up beautifully in a cast iron skillet and is perfect for lazy weekend mornings, brunch with friends, or a cozy breakfast-for-dinner kind of night.
🍎 Breakfast Apple Pancake Pie
Course: 🍽️ Food u0026amp; Recipes4
servings10
minutes20
minutesPer Serving: ~320–350 kcal
kcalIngredients
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter
1 apple (Honeycrisp or Gala), thinly sliced
2 tablespoons brown sugar
¼ cup raisins
Powdered sugar, for dusting
Directions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat up.
- In a large bowl or blender, whisk (or blend) the eggs, milk, flour, sugar, vanilla, cinnamon, and salt until smooth. Let the batter rest while prepping the apples.
- Carefully remove the hot skillet from the oven and add the butter. Swirl until fully melted and the skillet is well coated.
- Add sliced apples and brown sugar. Sauté over medium heat for 2–3 minutes, just until the apples begin to soften. Stir in the raisins.
- Pour the batter over the apple mixture in the skillet and place the pan in the oven.
- Bake for 18–20 minutes, or until puffed and golden brown around the edges.
- Remove from the oven, let cool for a minute (it will deflate slightly—totally normal), then dust with powdered sugar.
- Slice, serve warm, and enjoy your apple pie–meets–pancake breakfast creation!
