whole food ~ well made

Baked apple pancake at

What’s Loaded with Apples, Is Sugar Free and a Quick Holiday Breakfast?

We’re all on vacation at home this week, which means lazy mornings, extra rounds of tea and coffee and a solid breakfast menu served promptly–at 10 a.m.! I’m relying on my favorite make-ahead breakfasts.

This baked apple pancake is chock full of sautéed apples and bound together with a whole wheat flour batter and baked in a skillet. Based on a Dutch baby, it’s perfect for company and for kids who have been on vacation for many, many days and need a change up from the usual breakfast items.

Plus, an extra fruit serving is necessary during a time when we may not be reaching our daily quotient, what with the holiday treats and sugar cookies just laying around for the taking.

Breakfast Is In Your Control

Did I mention that this baked apple pancake recipe is also sugar free? The apples offer their sweetness, so you can top it any which way–a smear of apple butter, a drizzle of fruit syrup or a sprinkle of cinnamon sugar.

A squeeze of lemon and confectioner’s sugar are naturals for a Dutch baby knock off. But a pat of butter and real maple syrup will not hurt anyone’s feelings!

Or skip all of those and top your slice with your favorite yogurt. Any which way, you’re in control of the sugar here.

Baked whole wheat apple pancake at

This is a great use for any tired or bruised apples languoring in the fruit bowl. You can sauté the apples in advance and mix the batter ahead, too. So, this breakfast is ready just about as soon as your oven preheats

There’s something that feels festive about a big puffy baked apple pancake–but it takes so much less time than rounds of stove top pancakes.

The Skillet Is the Magic

The simple batter is equal parts flour {any gluten-free flour works well here} and milk {go nut milk if you prefer} plus eggs that puffs up in the heat of the oven.

Any 10-inch oven-safe skillet works, but cast-iron is preferred because of its terrific heat-holding qualities. I’ve just found a skillet I love even more. It’s made from carbon steel–the metal used for French steel pans that are lighter weight and high performance.

Carbon steel requires the same basic care as cast iron, too. So, it’s my choice for omelets, sautés and skillet bakes like this baked apple pancake.

Baked whole wheat apple pancake at

{If you’re curious about this beautiful skillet, I’d love to tell you more about it. This 10-inch skillet is handmade by Northwest Skillet here in eastern Oregon. Blacksmith Peter Clark hand forges the handle (in three different styles) and spins the pan on a lathe to form a smooth, curved shape with a pouring lip. I’ve had my 10-inch skillet for less than a month and it has already developed a lovely dark patina. It takes less time to heat up than cast-iron and kills on searing or browning anything I put in the pan. See more of these culinary artifacts in their online shop.}

I hope that you are enjoying some big, fat mornings yourself this holiday week with a good meal somewhere in there. Rest up and eat well for the new year ahead!


and become a forager

Baked Whole Wheat Apple Pancake

This is a breakfast item that can be prepared on a holiday weekend for house guests, but is simple enough to make for every day fare. The whole wheat batter contains no sugar and is loaded with sliced apples. For topping, try a smear of apple butter, a drizzle of fruit syrup or sprinkle of cinnamon sugar. Of course, it's traditional to serve a Dutch baby with a squeeze of lemon and powdered sugar, but it's great with butter and maple syrup, too.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Lynne Curry


  • 3-4 apples, peeled and thickly sliced about 2 cups
  • 1 tablespoon butter pastured
  • 3/4 teaspoon ground cinnamon
  • 3 large eggs , at room temperature pastured
  • 3/4 cup whole wheat pastry flour or gluten-free flour
  • 3/4 cup milk at room temperature whole, skim, or nut milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine sea salt


  • Melt the butter in a 10-inch cast iron skillet over medium heat. Add the apples and saute until they begin to soften, about 4 minutes. Sprinkle the cinnamon over them and stir to combine. Distribute the apples evenly in the skillet.
  • Preheat the oven to 500 degrees F. Whisk the eggs, flour, milk, vanilla and salt to make a smooth batter.
  • Pour the batter over the apples in the skillet. Bake the pancake until puffed up and set in the center, 10-12 minutes. Divide into triangles and serve with your desired toppings.

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