Puffy like a Dutch baby, but filled with chewy cinnamon-sugar apples.
This Apple Bottom Hootenanny Pancake is similar to ones you’ve likely seen before, it just comes with an extra fun name. It’s an oven pancake akin to a German pancake or Dutch baby where you mix up a batter, bake it in a single pan, and then slice it and serve it (hopefully with a generous serving of powdered sugar) but in this case, there are also cinnamon-sugar dusted apples baked right into the bottom of it. Easy to make and delicious enough that you’ll want to throw a hootenanny over it!
I turn to the trusty German pancake or Dutch baby much more often than the typical American pancakes because they make the morning SO much easier, and this Apple Hootenanny is no exception. Like with its pancake cousins, you’ll start by heating up the baking dish in the oven and letting the butter melt in the bottom of the dish before anything else goes in.
In this instance, you’ll top the butter with sliced apples and plenty of cinnamon and sugar before pouring on a simple batter of eggs, milk, vanilla, and flour.
It helps to blend the batter in a blender so all of that flour really has a chance to get incorporated and to absorb some of the liquid. Pouring it straight into a hot pan helps ensure that it’s going to puff up beautifully in the oven, which takes just about twenty minutes of baking time.
Once the edges are golden brown and the center is a series of puffy pancake hills and valleys, it’s ready to slice and serve. Some of those soft cinnamon-sugar apples will have risen to the top and some will have hung out at the bottom, so you get a sweet and chewy bit of fruit in nearly every bite. This is amazing with a drizzle of maple syrup or a dusting of powdered sugar but no matter how you choose to serve it, it’s a surefire way to have an easy and delicious morning.
Apple Bottom Hootenanny Pancake
Serves 6 Prep 10m Cook 20m
- 6 tablespoons butter
- 2 large apples, sliced 1/8-inch thick
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt, divided
- 6 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Powdered sugar, for serving
- Preheat oven to 400°F and add butter to a 9x13-inch baking dish. Place dish in oven while it's preheating, and remove when butter has melted.
- Add apples, sugar, cinnamon, and 1/2 teaspoon of the salt to the pan and toss in the melted butter. Return to oven and bake until apples have softened, about 15 minutes.
- Add eggs, milk, vanilla, and remaining salt to a blender and process until light and frothy. Add flour and mix until smooth.
- Once apples have finished baking, pour batter over apples into hot pan. Continue baking until edges are golden brown and center has puffed up, 20-25 more minutes.
- Serve with powdered sugar and enjoy!
Recipe adapted from Bob's Red Mill.