Apple Puff Pancakes {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 12, 2013

in Breakfast

Apple Puff Pancake {Gluten-free}

When apples are plentiful in the early fall, we enjoy these gluten-free apple puff pancakes with a drizzle of maple syrup once a week. We usually head out to some apple orchards about 30 minutes away, and I buy several cases of our favorites, MacIntosh and Pink Lady apples. With our bounty of apples, I also peel, slice, and freeze some apples in 1 1/2 cup amounts in freezer bags so that I can thaw and use them to make this yummy meal year-round.

We have “breakfast for dinner” at least once a week around here. Truth be told, we never actually eat pancakes or the like at breakfast time, since I’m not a morning person. I’ll never forget this conversation when my boys were younger. On a weekend day, I made pancakes for lunch, and my son exclaimed, “Silly Mom, pancakes aren’t for lunch, they’re for dinner!”

Gluten-free Apple Puff Pancake Steps

Puff pancakes are super easy to make, but take a bit of time. While butter melts in the pie plates, you’ll have time to peel and slice your apples. Then while the apples cook in the pie plates, you’ll have time to mix up the batter. The batter is made entirely in your blender. I love using my Blendtec for this. I use the batter setting and need only do one cycle. If you don’t want/can’t use your blender for this recipe, you can mix it all with a whisk instead, making sure you whisk until all the flour is dissolved. As written, this recipe makes 2 puff pancakes. This easily serves 4-6 people, served with sides of bacon or sausage, and fresh fruit.

If you have never had a puff pancake before, you are in for a treat. A pancake-like batter is poured into a pie plate of sizzling butter (and in this case, cinnamony apples too), then baked in a hot oven. It will puff up on the edges and be bumpy in the middle too. A few minutes after you take it out of the oven, it collapses. I’ve also heard people call a puff pancake a German pancake or Dutch Baby. Some people enjoy puff pancakes with powdered sugar, but we love a drizzle of pure maple syrup on these.

Apple Puff Pancake {Gluten-free}

5.0 from 3 reviews
Apple Puff Pancakes {Gluten-free}
 
 
This makes 2 puff pancakes so you'll need 2 pie pans.
Recipe from:
Recipe type: Breakfast
Serves: 4-6
Ingredients
  • 4 Tbsp. butter in each pie pan
  • 1 medium apple, peeled, cored, sliced thin in each pan
  • ¾ tsp. brown sugar in each pan
  • ½ tsp. cinnamon in each pan
Batter (make in blender):
  • 1½ cups milk
  • 6 eggs
  • 1½ cups good gluten-free all-purpose flour (I usually use Gluten Free Mama's All-purpose Almond or Coconut Flour Blends)
  • ½ tsp. xanthan gum
  • 3 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
Instructions
  1. Place 4 Tbsp. butter in each glass pie pan. Place in oven and turn oven on to 400°. Butter will melt, sizzle and just start to brown while oven warms up and you prepare apples.
  2. Peel, core, and slice apples into thin slices.
  3. When butter is melted, remove pans from oven. Place apple slices in a single layer in each pie pan. (You might have some apple slices left over.)
  4. Sprinkle apple slices with brown sugar and cinnamon.
  5. Place pie pans back in oven and allow apples to cook for 7-8 minutes.
  6. Meanwhile, in a blender, blend milk, eggs, flour, xanthan gum, sugar, vanilla extract and sugar until well blended. Use batter setting if your blender has one.
  7. If you don’t want/can’t use your blender for this recipe, you can mix it all with a whisk instead, making sure you whisk until all the flour is dissolved.
  8. You should have 4 cups of batter when you are done mixing together.
  9. Remove pie pans from oven after apples have cooked 7-8 minutes. Pour batter evenly over the apples in each pan (2 cups batter per pan).
  10. Bake at 400° for 22-25 minutes. Remove from oven. Pancakes will collapse after removing from oven.
  11. Serve hot, with powdered sugar sprinkled over the top or maple syrup drizzled over.

 

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{ 19 comments… read them below or add one }

Rebecca Bailey September 14, 2013 at 6:46 am

Thanks for this recipe, it turned out great. I subbed my gf flour blend, but I’m certain yours would have been great too. Next time I’m going to throw in some craisins for texture and a little tartness. **If you don’t already have one, I recommend purchasing a Pampered Chef Apple Corer-Slicer. It’s the easiest tool for all the delicious apple recipes. My apples were ready to put in the pan in 2 minutes!

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Michelle Palin ~ My Gluten-free Kitchen October 16, 2013 at 6:12 pm

Rebecca,
Thanks so much for leaving a comment. I appreciate your tips and love the suggestion for adding craisins next time! What a fun idea! ~Michelle

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Stephanie October 15, 2013 at 10:35 am

Since I’m the only GF person AND the only breakfast person in the home, can I freeze what I don’t eat? Or will it be as tasty or fluffy?

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Michelle Palin ~ My Gluten-free Kitchen October 16, 2013 at 6:14 pm

Stephanie,
On the rare occasions that we have some left, I always eat the leftovers the next day and love them. I think they’d be fine frozen and then reheated in the microwave. It won’t be quite the same as the first night, but still very delicious and way better than any frozen waffles and pancakes you can buy! Hope you make this soon! This is so good, you’ll probably win over the non-gf and non-breakfast eaters in your house too!

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Heidi Englund January 4, 2014 at 5:17 pm

I just made this and we ate half of it already! I love this recipe and can really see me using it every month! I love it!

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Michelle Palin ~ My Gluten-free Kitchen January 4, 2014 at 5:43 pm

Heidi,
Yay! So glad you made this and love it! We just had this last night for dinner! Always a favorite around here! Happy Baking!

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Barry Dixon January 29, 2014 at 4:08 am

Made this for breakfast this morning. Cut the recipe in half since there is just the two of us. Worked perfectly and sooooo good. Served it with GF chicken apple sausage! Yummmmm

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Michelle Palin ~ My Gluten-free Kitchen February 24, 2014 at 10:23 pm

Barry,
Glad to hear that you gave this recipe a try and enjoyed it! Isn’t it so nice to have another yummy recipe to work into your rotation. The sausage was a good choice!

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Karen Griswold February 1, 2014 at 4:36 pm

Hi Michelle-
I’ve been gluten-free for 10 years. Prior to going gluten-free my husband and I enjoyed an “oven pancake”, apple oven-pancake or a “Dutch Baby” usually once a month. I have never attempted to make any of these in a gluten free version. I tried your Apple Puff Pancake recipe this morning. I didn’t have a gluten-free flour mix on hand so I used coconut flour, as the recipe indicated was an optional substitute. I am now wondering if the “Gluten-Free Mama’s” coconut flour is some kind of mix and not straight coconut flour as I used. My batter was about the consistency of biscuit dough. I ended up nearly doubling the amount of milk I used in order to get the dough out of the blender. The finished product was VERY heavy and barely edible. I cooked some more cinnamon apples and served the pancake over them, which made it somewhat appetizing. I see that a lot if people have had success with this recipe & I would like to be one of them. Can you tell me if the GF Mama coconut flour is a mix or straight coconut flour? I am going to hold off rating the recipe until I give it another try with different ingredients. Thanks!

Reply

Michelle Palin ~ My Gluten-free Kitchen February 1, 2014 at 8:32 pm

Hi Karen, I’m so sorry for the confusion. Gluten Free Mama’s flour blends are all purpose blends of many flours and starches that you can use cup for cup like regular flour. Plain coconut flour would not work in this at all. I hope you’ll re-try this recipe with a good all-purpose flour blend. I go into detail on my favorite flour blends here: http://mygluten-freekitchen.com/friday-favorite-gluten-free-all-purpose-flour/

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Karen February 3, 2014 at 12:37 am

Thank you so much for your speedy reply! I looked at your info about flour blends. I will try it again with one of the three that you mentioned.
Karen

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Harmony February 12, 2014 at 5:31 pm

I was so excited to try this recipe and it was a huge disappointment when it came out greasy and uncooked after 45 minutes. This is not due to the recipe itself, it is my doing. I have a child with multiple allergies and eggs is one of them. I was attempting to make this recipe with egg replacer and it failed miserably. Is there anyway to make this recipe without eggs?

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Michelle Palin ~ My Gluten-free Kitchen February 24, 2014 at 10:22 pm

Harmony,
The eggs are essential in this recipe. This would not work at all with any sort of egg replacements. So sorry!

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Pat Damiano February 13, 2014 at 10:02 am

Looks amazing! Had all the ingredients except the
The Xanthan Gum , ran out yesterday to get it and
a few things for the snow storm .
A nice treat for later !

Thank You ,

Pat

Reply

Michelle Palin ~ My Gluten-free Kitchen February 24, 2014 at 10:20 pm

Pat,
Hope you had a chance to try these and enjoyed them! ~Michelle

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Tracy August 1, 2014 at 9:23 pm

I’ve never tried a German Pancake with apples. I will now! Thanks. Another great topping is the juice of one lemon mixed with powdered sugar until it’s a runny frosting consistency. Dribble over your piece and eat. It’s delicious.

Reply

Michelle Palin ~ My Gluten-free Kitchen August 2, 2014 at 8:29 pm

Tracy,
I’ll definitely have to try that sometime! Thanks for the tip!

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Toni August 16, 2014 at 2:02 pm

I just made this recipe using Robin Hood gluten free nutri blend flour…and it was a total fail. It was thick and dense like a hard loaf of bread and didn’t puff up at all. I’m sure it wasn’t this recipe since there are so many great comments but it certainly shows that not all GF all purpose blends are created equal. When I’m feeling less disappointed I may try this again with a different flour mix. Thank you for sharing your recipes.

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Michelle Palin ~ My Gluten-free Kitchen August 17, 2014 at 6:51 pm

Toni, I’m so sorry to hear that! I’ve never heard of that flour, so I have no idea of the ingredients. I hope you will try this again, as it really is fabulous. Unfortunately, all blends are not created equal. I recommend you try it again with Gluten Free Mama, King Arthur Flour, gfJules, or I’ve heard that Cup4Cup is excellent as well.

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