Puffy Dutch Pancake w Caramelized Apples

40 minutes



If you haven’t tried Dutch Pancakes you are totally in for a treat! These EASY, hands-free, oven baked pancakes cook up light and puffy right in a skillet – no flipping required. My version features yummy, gooey, caramelized cinnamon apples that cook right in the same pan (so you can even skip the syrup if you’re watching sugars).

Just WW 8 on Green & 6 on Blue or Purple plans.

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Adjust Servings
2 tablespoons unsalted butter
2 apples peeled, sliced thinly
1/4 cup dark brown sugar divided
1 teaspoon cinnamon divided
1/4 teaspoon ginger
pinch nutmeg
4 eggs
3/4 cup low-fat milk
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon table salt
1 tablespoon confectioners sugar for dusting
optional lemon wedges for serving
Nutritional Information
216kcal Calories
31g Carbohydrates
6g Protein
7g Fat
3g Saturated Fat
121mg Cholesterol
253mg Sodium
175mg Potassium
2g Fiber
16g Sugar
340IU Vitamin A
2.8mg Vitamin C
70mg Calcium
1.4mg Iron


Preheat oven to 400 degrees. Place butter in a medium (8 or 9" diameter) cast iron or oven-safe skillet over medium heat on the stove.
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Add apples and toss to coat.
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Sprinkle with 2 TB brown sugar, ½ tsp cinnamon, ginger, & nutmeg and toss to coat. Saute apples for 5 minutes or until softened and bubbling.
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While apples cook, whisk together eggs, milk, and vanilla extract in a bowl. Whisk in flour, salt, remaining 2 TB brown sugar, and remaining ½ tsp cinnamon.
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Pour batter over apples in pan on stovetop. Place in the oven and bake for 25-30 minutes or until puffy, lightly browned and set in the middle.
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Sift confectioners sugar over top and serve warm with an optional squeeze of lemon or drizzle of syrup.
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