November 1, 2011

Caramel Apple Puff Pancake

I love breakfast food.  Funny thing is though, not really for breakfast….  unless it’s a brunch.  For the most part, I’m a cold cereal for breakfast type of girl.  I LOVE cereal.  I think maybe because I’m too impatient to cook a good breakfast.  (even if it is easy…..  I’m not a morning person…..)  Cereal is very instant gratification.

But breakfast food for lunch or dinner?!?  I’m all in!  This recipe makes a great lunch or dinner (or breakfast, if you’re so inclined!)


I got this recipe from a friend probably 5 1/2 years ago.  I’ve also heard it called things like German Pancake, or Dutch Babies.  But this is what she called it, so it’s stuck with my family.

It’s even easier if you don’t include apples, I’ve made it without several times, it’s great either way.  It’s also good with maple syrup, but I like it even better with this caramel syrup!

I hope you make this sometime this fall, it’s a great fall flavor combination!  And if you like it as much as my family, you’ll make it again and again.

Caramel Apple Puff Pancake  makes a 9”x13” pan

4-6 Tbsp butter

1-2 apples, peeled, sliced and cut into chunks (I’ve used several different kinds, I say use your favorite!)

6 eggs

1 1/2 C milk

1 C flour

3 Tbsp sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp cinnamon

  • Turn oven to 425 degrees.
  • Slice the butter into 1 Tbsp and place in 9”x13” pan, place pan in oven to melt butter.
  • Add the apples, and toss them a bit in the butter, put pan back in the oven and cook for 5 minutes.
  • In a bowl, combine remaining ingredients and stir to combine.  (Sometimes my flour gets really lumpy, and doesn’t mix in very well.  If this happens, I use a whisk to try and mix it in, but I’ve never had this not turn out, so don’t worry too much if it doesn’t look completely smooth)
  • Pull the pan out of the oven, pour batter over the top of the apples, and stick back in the oven for about 20 minutes.


      butter slices            melted butter             added apples          batter poured on top


                                                          All done!! 

Isn’t that fun how it puffs up?  It will deflate after you take it out and start cutting it, but it tastes good!

Caramel Buttermilk Syrup from OurBestBites

(We had quite a bit left over from this recipe, but I was glad.  It keeps in the fridge great, just reheat and use again! or eat it cold with a spoon)

3/4 C buttermilk

1 1/2 C sugar

1 stick real butter

2 Tbsp. corn syrup (Karo)

1 tsp. baking soda

1 tsp. vanilla

  • Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. (Bigger than you might think, you don’t want it to boil over!)

  • Turn heat to low to melt butter and mix all ingredients. 

  • Once ingredients are combined, turn heat up to medium high and bring to a boil.

  • Reduce heat to medium low (make sure it keeps bubbling) and cook, stirring constantly for 8-9 minutes.

  • When it’s done, it should be a nice golden-brown caramel-ish color.

  • Remove from heat and add vanilla. 

Drizzle over your puff pancake and enjoy!



Becca @ Crumbs and Chaos said...

YUM! I was actually looking for a great baked pancake recipe just the other day. This one looks like it would be perfect!

Anonymous said...

I wonder if this can be made in a slow cooker?

Lauren said...

I have no idea about the slow cooker! I'll be the first to admit that I'm not a good slow cooker cooker. haha. If you try it, please let me know how it turns out!