Puffy Apple Pancake

A Dutch baby meets caramelized apples in this puffy oven pancake that puffs up dramatically in a hot skillet. Sliced apples saute in butter with brown sugar and cinnamon until they caramelize, then a thin blender batter pours right over the top and the whole skillet goes into the oven.

The batter is lighter than a traditional Dutch baby since it uses egg substitute and skim milk instead of whole eggs and cream. It still puffs up tall and golden, collapsing slightly as it cools into a tender, custard-like pancake sitting on a layer of soft, cinnamon-sugar apples.

The yogurt sauce on the side is a smart touch. Plain yogurt mixed with applesauce creates a cool, tangy dip that balances the warm sweetness of the pancake.

Kitchen Tips

• Blend the batter until completely smooth with no lumps. Lumpy batter won’t rise evenly and you lose that dramatic puff
• Get the apples fully caramelized before pouring in the batter. The brown sugar should be melted and bubbly
• Use an oven-proof skillet. The pancake goes from stovetop to a hot oven, so no plastic handles
• Serve immediately after pulling from the oven. The puff deflates within minutes, and the visual impact is half the fun

Variations

• Whole egg version: Use two whole eggs instead of egg substitute for a richer, more traditional Dutch baby puff
• Pear swap: Replace apples with sliced pears and add a pinch of nutmeg for a fall variation
• Lemon sugar finish: Skip the cinnamon powdered sugar and squeeze fresh lemon juice over the top with a simple dusting of powdered sugar