Recipe: Baked Apple-Buckwheat Pancake

Sunday brunch. More pancakes. Of course!


The baked apple-buckwheat pancake is a different sort of pancake from the one I usually make. This apple pancake — not to be confused with my moist apple hotcakes — is mixed up in a skillet and baked in the oven until puffy and golden. The perfect thing with which to greet a gorgeous fall morning, especially after a long run or cycle.

Baked pancakes — aka “Dutch baby” or German pancake — are like a cross between a crepe and an American-style pancake. F said it’s the kind of pancake he grew up eating. We love its density and that it’s eggy and moist.


I adapted the following apple-buckwheat pancake from this Gourmet recipe. I added some buckwheat flour and decreased the sugar for an extra health punch; a sprinkling of cinnamon enhances the fall-like flavors. It comes together quickly and bakes for a scant 10 minutes — just enough time for you to brew another pot of coffee. Then dig into the gorgeous golden, puffy pancake. Enjoy it plain or drizzled with maple syrup and a dollop of yogurt.

Baked Apple-Buckwheat Pancake (adapted from this recipe; serves 2 generously)


  • 4 tbsp salted butter
  • 2 small (or 1 large) apples, cored & cut into 1/4″ wedges (feel free to peel the apples, if you prefer)
  • 1/2 cup milk (I used semi-skimmed)
  • 1/4 cup plain flour
  • 1/4 cup buckwheat flour
  • 4 eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • scant 1/4 teaspoon salt
  • dash of cinnamon


  • Preheat the oven to 200C (400F).
  • Put the butter in a skillet and melt over medium heat. Pour half the melted butter into a medium bowl.
  • Slice the apples and throw them into the pan with the remaining butter. Sauté, stirring occasionally, until the apples start to soften, 3-5 minutes.
  • Meanwhile, combine the rest of the ingredients with the butter in the medium bowl. Blend with an immersion blender — or put in an actual blender — until smooth.
  • Pour the liquid mixture into the pan with the apples, the pop the pan in the oven and bake for 8-12 minutes, until golden brown and puffed up.


9 thoughts on “Recipe: Baked Apple-Buckwheat Pancake

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