Baked Pannekoeken (Baked Apple Pancake) Recipe
A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this casserole version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch.
How to Make the Best Baked Pannekoeken (Baked Apple Pancake)
This Dutch-inspired baked pannekoeken is a showstopper breakfast that’s surprisingly easy to make. Unlike traditional pancakes that require standing over the stove flipping batch after batch, this oven-baked version lets you prepare one impressive dish that feeds the whole family. The batter puffs up dramatically in the oven, creating golden edges with a custard-like center that pairs perfectly with the caramelized apples.
The secret to this recipe is preheating your baking dish in the oven before adding the batter. This creates that signature puff and those beautifully crispy edges that make pannekoeken so special. The warm spices—cardamom, nutmeg, and cinnamon—infuse every bite with cozy, aromatic flavor that’s perfect for lazy weekend mornings or holiday brunches.
Serve this straight from the oven while it’s still puffed and golden, drizzled with maple syrup and a dusting of powdered sugar. It’s the kind of breakfast that makes everyone gather around the table and ask for seconds.
Baked Pannekoeken (Baked Apple Pancake)
A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this casserole version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch.
Ingredients
Apple Topping
Pancake Batter
Instructions
Prepare the Apples
- Preheat oven to 425°F with a 13x9 inch baking dish inside.
- In an extra-large skillet over medium heat, melt the butter and sauté the apples, stirring until tender, about 10 minutes.
- Add the pecans and lightly toast. When the apples begin to caramelize, stir in the maple syrup and a pinch of salt, then turn off the heat.
Make the Batter and Bake
- Place everything for the batter in a blender (eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. You can also whisk in a bowl.
- When the oven is fully preheated, remove the heated baking dish and add 2 tablespoons butter, brushing the sides and bottom.
- Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like.
- Place on the middle rack with ample room on top and bake 30 minutes or until beautifully puffed and deeply golden.
- Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar.
Notes
- The pancake will puff up dramatically in the oven but will deflate slightly as it cools—this is normal!
- You can substitute the whole milk with 3/4 cup half & half plus 3/4 cup water.
- Walnuts work just as well as pecans if that's what you have on hand.
