Puff Pancake Bake With Warm Apple Topping

Have you ever tried a fluffy, tasty pancake that is full of flavor and sugary like a “puff” or “puffer”? I sure haven’t! It is easy to make and the kids love it.

Here is how to make a delicious puff pastry with warm apple topping and use the Cinnamon Roll method for baking. If you love warm, delicious breakfasts and apple pie, you’ll absolutely swoon over the Puff Pancake Bake with Rich Apple Topping.

The entire thing comes together so easily and even with minimal effort that you won’t be able to believe it! The secret to its success is the secret ingredient…the delicious rich apple crisp.

Made with fresh apples, Puff Pancake Bake has a light crisp texture that finishes it off perfectly. One of my favorite new things to try in my home is the Puff Pancake Bake with Warm Apple Topping.

This delicious and easy dessert has a nice crispy golden brown exterior, is filled with fluffy and delicious syrup, and is topped with a sweet apple sauce. I find the syrup added just before serving adds a nice sweet touch. The Toppings are made from dried apples, honey, and cinnamon and can be made to add or remove flavors to your liking.

Puff Pancake Bake with Warm Apple Topping

Recipe by TiffanieCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This Puff Pancake Bake with Warm Apple Topping is like eating apple pie for breakfast!


  • 4 tablespoons light butter, divided (I use Land O’Lakes light stick butter)

  • 4 large eggs

  • 2/3 cup all-purpose flour

  • 2/3 cup skim milk

  • ¼ teaspoon table salt

  • 4 medium apples, peeled and sliced

  • 2 teaspoons cornstarch

  • 1/3 cup water

  • 2 tablespoons packed brown sugar

  • ½ teaspoon cinnamon

  • ½ teaspoon powdered sugar


  • Preheat your oven to 400 degrees.
  • Slice two tablespoons of the butter and lay them in the bottom of a 9×13 baking dish. When the oven comes to temperature, place in the oven for 3-5 minutes until the butter is melted*. Move the dish around a bit so that the melted butter coats the bottom.
  • *While the butter is melting, whisk the eggs in a large mixing bowl until lightly beaten, Add the flour, milk and salt and whisk until smooth. When the buttered dish comes out of the oven and is coated, pour the batter into the hot dish and place it back into the oven to bake for 20-25 minutes until the pancake is puffed and golden.
  • When there’s about 10-15 minutes left on the pancake, melt the remaining two tablespoons of butter in a saute pan over medium heat. Add the sliced apples and stir to coat with the butter. Cook uncovered, stirring occasionally for 4-5 minutes to soften the apples. In a small bowl, stir together the cornstarch and water until combined. Add this mixture to the apples along with the brown sugar and cinnamon. Stir until well combined. Cover the pan and reduce the heat to low. Simmer for 3-4 minutes until the apples are tender and the sauce is thickened.
  • When the pancake is finished baking, remove it from the oven and spoon the apples evenly over the top. Sprinkle with powdered sugar, slice into 8 pieces and serve.

Reference : emilybites.


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