Homestead on Lakeside

This apple cinnamon Einkorn puff pancake is so delicious that my children ask for it again and again. Breakfast food is my favorite food. I could eat breakfast for any meal, especially this protein packed puff pancake.

Puff pancakes go by many names. My family was first introduced to them in the Netherlands many years ago. There these delicious pancakes go by the name Dutch baby pancakes.

While in Holland, we visited a restaurant that served every kind of sweet and savory combination of puff pancakes. It was almost like a pizza place, but for pancakes!

We often eat these Einkorn puff pancakes plain, but when I take a few extra minutes to add an apple and cinnamon, it makes breakfast taste like an extra special treat. One of my boys says it tastes like apple pie.

One of my sons is sensitive to gluten, so our family’s go to flour for things that aren’t fermented is Einkorn all-purpose flour. Its smooth buttery flavor adds so much to this pancake recipe. Plus, the low gluten is an added bonus.

You could add any type of apple to this recipe, but I especially love the tartness of a Granny Smith apple with the sweetness of the syrup.

I often double this recipe to feed our family of 5. When I double the recipe, I use two cast iron skillets to bake the pancakes in.

Apple cinnamon Einkorn puff pancake ingredients:

6 eggs

1.5 cups of Einkorn all-purpose flour

3/4 cup of kefir or milk (we love kefir, here is my post about my favorite ways to use it!)

1 tsp of vanilla

1 tsp of cinnamon

1 apple chopped

1 stick of butter

Maple syrup to taste

Apple cinnamon Einkorn puff pancake recipe:

One of the keys to making this puff pancake is to use a blender. I have tried several times without a blender and just can’t achieve the same desired rise/puff.

I have also found that it helps to put your eggs into the blender first when adding the ingredients. After adding the eggs, but before blending, add the flour and last the milk and vanilla. Then, blend all the ingredients together until the flour is well incorporated. Sometimes, halfway through blending, I take a rubber spatula and scrape down the sides so no chucks of flour get left unmixed, then continue blending. I have been using a nutribullet for about 10 years, and it works great for blending this pancake batter.

Start by preheating your oven to 400F. Place the stick of butter in cast iron and put in your oven as the oven is preheating to melt your butter.

Chop the apple and add 3/4 of the apple to the melting butter in the skillet in the oven. Reserve some of the chopped apple for the syrup topping.

Give the apples and butter a stir once or twice while the butter is melting and apples are softening. Once the apples are softened, the butter is melted, and the oven is fully preheated, add the batter to the hot skillet.

If you have doubled this recipe. Be sure to evenly distribute your batter amongst the two butter and apple filled cast iron skillets.

Place in the oven for about 20 minutes or until the pancake has puffed up and the top is golden brown.

Warm apple syrup topping

While your Einkorn puff pancake is baking, you can start warming your syrup in a small pot. Add the desired amount of syrup to top your pancake, the remaining amount of chopped apple, and a splash of vanilla to the pot. Warm over medium heat.

When your pancake is done, slice, serve, and top with warm and delicious apple vanilla syrup. Enjoy!

Thanks for stopping by. I hope you enjoy these apple cinnamon Einkorn puff pancakes as much as we do! Please follow along @homesteadonlakeside for more homemade inspiration and recipes.

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