Dutch Pancakes with Sauteed Apples

Dutch Baby Pancake with Sautéed Apples

Yesterday for my sweetheart, I made a lovely breakfast of Dutch Pancakes with Sautéed Apples…and a splash of Brandy.
When I was little, we called these Monster Pancakes and my husband’s family called them Rollercoaster Pancakes. My daughter calls them Monster Waffles, or Wapples, as she pronounces it. I’ve also called them German Pancakes on occasion. Whatever you call them, they are GOOD.

I have liked using a recipe out of The Joy of Cooking. Not just because it’s my favorite cookbook, but the recipe is really good. This will make enough batter for one larger pancake made in a 9- by 13-inch baking dish or you can divide it between two 8-inch square dishes. I also cut down on the amount of butter I use in the pan. It’s tasty, but soooo greasy.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dutch Pancakes with Sauteed Apples

The classic breakfast favorite, Dutch Pancakes, served with brandied sautéed apples.

  • Total Time: 45 mins
  • Yield: 8 1x


Units Scale
  • For Dutch Pancakes:
  • 1 cup flour
  • 1/2 cup sugar
  • 1 cup milk
  • 4 eggs, room temperature
  • 1/4 teaspoon salt
  • 1/4 cup salted butter
  • For Sautéed Apples:
  • 4 apples, peeled, cored and cut into 1/4” slices
  • 1 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 2 Tbsp. brandy (optional, but yummy)


  1. For Dutch Pancakes – Preheat oven to 425° F.
  2. In a large mixing bowl, whisk the flour, sugar, and salt together. In a separate bowl, whisk together eggs and milk. While whisking, slowly pour the liquid ingredients into the dry ingredients. Whisk well to get out any lumps. Let stand for 15-20 minutes while oven finishes preheating.
  3. Place the 1/4 cup butter in a 9″ by 13″ glass or metal baking dish and put it in the oven for 5-7 minutes, or until all of the butter is melted and piping hot. Quickly pour the batter into the pan, without removing it from the oven, and bake for about 25 minutes or until the pancake is golden and puffy.
  4. While pancake is baking, prepare apple topping.
  5. For Sautéed Apples – heat a non-stick skillet over high heat. Add the butter. When the butter starts to bubble and foam up, add the apple slices and brown sugar. Lower the heat and sauté until the apples start to soften and turn golden. Add the brandy and cook for a few minutes longer, until syrupy.
  6. To serve – cut the Dutch pancake into squares and top with a spoonful of the sautéed apples.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Cuisine: Dutch


You may also like

1 Comment

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.