Dutch Pannenkoeken with Caramelized Apples & Cinnamon
Thin, tender Dutch pancakes served warm with spiced caramelized apples and a dusting of powdered sugar. A cozy vegetarian dinner that feels elegant but comes together in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- 3 whole eggs
- 1.5 cups whole milk
- 6 tbsp butter, divided
- ¼ tsp salt
- 4 medium apples, peeled and sliced thin
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 2 tbsp powdered sugar
- ¼ tsp fresh lemon zest
Instructions
- 1
Whisk flour and salt in a large bowl. Make a well in the center.
- 2
Crack eggs into the well. Pour milk around them. Whisk until smooth and thin, like heavy cream.
- 3
Melt 1 tbsp butter and stir into batter. Let rest 15 minutes at room temperature.
- 4
Melt 2 tbsp butter in a large skillet over medium. Add apple slices in a single layer.
- 5
Sprinkle sugar and cinnamon over apples. Cook 8 minutes without stirring until golden at edges.
- 6
Flip apples in batches. Cook 4 minutes until the second side browns and caramelizes.
- 7
Drizzle lemon juice over apples. Stir gently for 30 seconds to coat. Transfer to a plate.
- 8
Heat a 10-inch nonstick skillet or crepe pan over medium-high until a drop of water sizzles, ~1 minute.
- 9
Add 0.5 tbsp butter. Tilt pan to coat evenly. Pour in 1/4 cup batter, immediately tilting to spread thin.
- 10
Cook 60 seconds until the bottom is speckled light golden. Flip carefully with a thin spatula.
- 11
Cook the second side 30 seconds until set but still tender. Slide onto a plate.
- 12
Repeat with remaining batter (makes 8–10 pannenkoeken). Brush skillet with butter between batches.
- 13
Stack warm pannenkoeken on a serving platter. Top with caramelized apples.
- 14
Dust with powdered sugar and lemon zest. Serve immediately while still warm.
Tools you’ll need
- 10-inch nonstick skillet or crepe pan
- large bowl
- whisk
- thin metal spatula
- measuring cups and spoons
- vegetable peeler
- knife
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