Apple Bottom Hootenanny Pancake Recipe
This Apple Bottom Hootenanny Pancake Recipe is a puffy baked pancake layered with cinnamon-sugar apples and finished with a light dusting of powdered sugar. It is ideal for breakfast, brunch, or a cozy sweet breakfast-for-dinner option.
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Servings: 6
Ingredients
- 6 tbsp butter
- 2 large apples sliced 1/8-inch thick
- 1/3 c granulated sugar
- 2 tsp cinnamon
- 1 tsp salt divided
- 6 large eggs room temperature
- 1 c whole milk room temperature
- 2 tsp vanilla extract
- 1 c all-purpose flour
- Powdered sugar for serving
Instructions
Preheat the oven and prepare the baking dish.
- Preheat the oven to 400°F. Place the butter in a 9x13-inch baking dish and transfer the dish to the oven while it preheats. Once the butter has completely melted, carefully remove the dish from the oven.
Prepare the apple layer.
- Add the sliced apples, granulated sugar, cinnamon, and 1/2 tsp of the salt to the baking dish. Toss gently to coat the apples evenly in the melted butter and sugar mixture.
Bake the apples.
- Return the baking dish to the oven and bake for approximately 15 minutes, or until the apples have softened.
Prepare the batter.
- In a blender, combine the eggs, whole milk, vanilla extract, and the remaining 1/2 tsp salt. Blend until the mixture is light and frothy. Add the flour and continue blending until the batter is smooth and fully combined.
Assemble the pancake.
- Remove the baking dish from the oven once the apples are softened. Pour the prepared batter evenly over the hot apple mixture.
Bake the pancake.
- Return the dish to the oven and bake for an additional 20 to 25 minutes, or until the edges are golden brown and the center is puffed.
Serve.
- Remove the pancake from the oven and allow it to cool slightly. Dust with powdered sugar before serving.
Notes
To make this Apple Bottom Hootenanny Pancake Recipe gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. Confirm that the vanilla extract and powdered sugar are certified gluten free, as some brands may contain additives or be processed in facilities with gluten. Because gluten-free batters can behave a little differently, the final texture may be slightly more delicate, but the pancake should still puff nicely and bake up beautifully.