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–+ servings
Baked Pancake from Bette Stitt
This Baked Pancake recipe is a nostalgic comfort dish that combines the fluffy richness of a popover with the golden crispiness of an oven-baked treat. Often known as a “Dutch Baby,” this pancake puffs up in the oven and creates a dramatic centerpiece, perfect for breakfast or brunch. Served with warm sautéed apples and raisins, it brings together buttery warmth, tart-sweet fruit, and the subtle essence of nutmeg, making it a cozy, satisfying choice for chilly mornings or weekend gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American, German
Servings 6
Calories 255 kcal

Ingredients
  

For the Baked Pancake:

  • 2 large eggs
  • ½ cup milk
  • ½ cup flour
  • ¼ tsp salt
  • nutmeg (a few grains of )
  • 1 tbsp olive oil

For the Sautéed Apples & Raisins:

  • ¼ cup unsalted butter (or margarine)
  • 4 apples (peeled and sliced)
  • ½ cup brown sugar (dark)
  • ½ cup water
  • ¼ cup raisins

Instructions
 

Step 1: Make Pancake Batter

  • Beat eggs until thick.
  • Add milk, flour, salt, and nutmeg.
  • Beat until batter is smooth.

Step 2: Preheat Skillet

  • Heat oil in a 10-inch ovenproof skillet at 450°F until hot but not browned.

Step 3: Bake Pancake

  • Pour the batter into the hot skillet and immediately place in oven.
  • Bake at 450°F for 18–20 minutes or until pancake is puffed and golden brown.

Step 4: Prepare Apples and Raisins

  • While the pancake bakes, melt 1/4 cup of unsalted butter in another skillet.
  • Add apple slices and sauté for 3 minutes.
  • Add brown sugar, water, and raisins.
  • Bring to a boil, then reduce heat and simmer for 5–7 minutes until apples are tender and sauce thickens slightly.

Step 5: Serve

  • Remove pancake from oven.
  • Fill center with the warm apple mixture.
  • Sprinkle with powdered sugar if desired.
  • Serve immediately.

Tips

  • Use a cast-iron skillet for best oven rise.
  • Preheat the skillet extra hot for a crisp bottom.
  • Add a splash of vanilla or almond extract to the batter.
  • Replace apples with pears, peaches, or mixed berries.
  • Add cinnamon to the apples for a warmer flavor.
  • Serve with powdered sugar, maple syrup, or lemon juice.
  • For a richer pancake, increase butter by 1–2 tablespoons.
  • For a lighter version, use 2% milk instead of whole.
  • Add nuts (pecans, walnuts) to the apple topping for crunch.

Nutrition

Calories: 255kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 210mgFiber: 2gSugar: 19gVitamin A: 420IUVitamin C: 3mgCalcium: 55mgIron: 1.3mg
Keyword apples, apples and raisins, breakfast, classic brunch, comfort food, dutch baby, heirloom recipe, pancake, vintage recipe
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