Oven-Baked Dutch-Apple Pancake

Total Time
1 hr
18 min
42 min
Our take on the soufflé-like Dutch Pancake features caramelized apples that cook right in the pan. Top it off with a squeeze of fresh lemon juice when serving.


unsalted butter

2 Tbsp

fresh apple(s)

2 medium, Pink Lady variety, peeled, thinly sliced

dark brown sugar

¼ cup(s), divided

ground cinnamon

1 tsp, divided

ground ginger

¼ tsp

ground nutmeg

1 pinch


4 large

low-fat milk

¾ cup(s)

vanilla extract

½ tsp

all-purpose flour

¾ cup(s)

table salt

½ tsp

powdered sugar

1 Tbsp, for dusting


1 medium, cut into six wedges, for serving


  1. Preheat oven to 400°F.
  2. Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
  3. Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
  4. While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
  5. Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.
  6. Serving size: 1 slice.


Serve with fresh slice strawberries, if desired.

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