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Apple Spice Baked Pancakes

Diced apples simmered in ground cloves, ground cinnamon, and the juice of the fruit itself fool your taste buds into an apple pie experience. The pancake batter borders on custard pie, enveloping the apples into the honey-sweetened folds of creamy, fluffy pancake.
Course Breakfast
Cuisine American
Keyword baked pancakes, dutch baby pancake
Prep Time 10 minutes
Cook Time 19 minutes
Servings 6
Calories 506kcal


For the fruit

  • 2 1/2 cups apples diced (about 5 small apples - we used Gala)
  • 4 Tbsp. coconut oil split between two skillets (I use this one)
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon

For the batter

  • 1 1/3 cup flour try organic white wheat flour, organic unbleached white, einkorn, or spelt(I use this kind)
  • 1/8 tsp. salt
  • 2 cups milk
  • 4 eggs
  • 5 Tbsp. honey or maple syrup
  • 2 tsp. vanilla extract
  • 1/2 cup coconut oil melted, reserved for the skillet (I use this one)


  • Begin by preheating your oven to 400 degrees.
  • For the fruit, split the coconut oil between your two, 10-inch, cast iron skillets. Mix the diced apples (I take most of the peel off), ground cloves, and ground cinnamon, then add them to the skillets. Cook the apples on the stove top over medium heat, stirring often until they begin to soften and the juices are bubbling. While they cook, begin working on the batter.
  • For the batter, add the milk, eggs, honey, and vanilla in a mixing bowl and combine well. Mix in the flour & salt.
  • When the apples are tender and bubbling, remove your cast iron skillets from the stove top and add the rest of the coconut oil to the apple mixtures (1/4 cup per skillet). Spread apples and oil around evenly. Pour your batter evenly into each skillet, over the apples, and return to the oven.
  • Bake for approximately 20 minutes, or until golden.
  • Serve with a drizzle of real maple syrup or a dusting of powdered sugar.


- Use your blender, hand mixer, or whisk. The method is your choice - just blend well!
- I've used coconut milk with perfect results!
- I used coconut oil, but use real butter, if you prefer! Yum! - This recipe will make two, 10-inch, cast iron frying pans or one 9x13 baking dish.
- Keep in mind that a flour with a heavy or very gritty consistency may not provide the same results.
- Other fruits are delicious, too, or leave the fruit out and you'll have a deliciously vanilla, custard pancake.


Serving: 1g | Calories: 506kcal | Carbohydrates: 43g | Protein: 9g | Fat: 33g | Saturated Fat: 26g | Cholesterol: 117mg | Sodium: 118mg | Potassium: 239mg | Fiber: 2g | Sugar: 20g | Vitamin A: 320IU | Vitamin C: 2.4mg | Calcium: 124mg | Iron: 2mg