These oven baked Dutch pancakes take a little longer to make than a traditional pancake, but their flavor is unbelievable! They are a very low calorie breakfast, and even though they contain apple and raisins like the whole wheat apple pancakes, baking them in the oven gives an entirely different flavor and texture. The baked apples are incredible: perfectly tender, sweet, moist, warm and gooey. Low Calorie Baked Dutch Pancakes recipe is perfect for one of those mornings when you have a little extra time on your hands, and you want to serve a truly stellar breakfast!
Low Calorie Baked Dutch Pancakes
- 1 9-inch pie plate
- 1 medium bowl
- 1 serving dish
- 1 large baking apple, cored and thinly sliced
- ⅓ cup raisins
- ⅔ cup skim milk
- ⅔ cup whole wheat pastry flour
- 2 tablespoons packed brown sugar
- 2 tablespoons unsweetened applesauce (or apple butter)
- 4 eggs
- ½ teaspoon cinnamon
- Powdered sugar (optional)
- Preheat the oven to 350 degrees and spray a 9-inch pie plate with nonstick cooking spray.
- Combine the apple, raisins, brown sugar and cinnamon in the prepared pie plate and mix well. Bake, uncovered, for 10 to 15 minutes or until the apple begins to soften. Remove the pie plate from the oven and increase the oven temperature to 450 degrees.
- While the oven reheats, whisk the eggs, milk, flour and applesauce in a medium bowl until blended. Pour the “batter” over the apple mixture. Return the pie plate to the oven and bake for another 15 minutes (or until the pancake is golden brown).
- Invert the pancake onto a serving dish and sprinkle with powdered sugar, if desired.
Alternative Method: Air Fryer
If you’re looking to switch things up and try a different cooking method for your Low Calorie Baked Dutch Pancakes, why not give the air fryer a whirl? The air fryer not only offers a quicker cooking time but also delivers that desired crispy exterior while keeping the insides light and fluffy. Here’s how you can prepare these delectable pancakes using an air fryer:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup low-fat milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Cooking spray
- Preheat your air fryer to 360°F (182°C) for about 5 minutes.
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the low-fat milk, eggs, and vanilla extract until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Lightly coat the air fryer basket with cooking spray to prevent sticking.
- Pour the pancake batter into the air fryer basket, spreading it evenly to form a single layer. Depending on the size of your air fryer, you may need to cook the pancakes in batches.
- Place the basket in the preheated air fryer and cook for 8-10 minutes, or until the pancakes are golden brown and cooked through. You can check their doneness by inserting a toothpick into the center of a pancake; it should come out clean.
- Carefully remove the pancakes from the air fryer and transfer them to a plate.
- Repeat the process with the remaining batter until all the pancakes are cooked.
- Serve the Low Calorie Baked Dutch Pancakes warm with your favorite toppings and enjoy!
By using the air fryer, you’ll achieve a delightful texture and a beautiful golden color on your pancakes. This alternative method adds a modern twist to the traditional Dutch pancakes, providing you with a quick and hassle-free cooking experience. So, fire up your air fryer and get ready to indulge in a batch of mouthwatering low-calorie pancakes!
Cooking is an art, and creating the perfect Low Calorie Baked Dutch Pancakes requires a few tips and tricks to ensure the best results. Whether you’re a seasoned chef or a culinary enthusiast, these insights will help you achieve pancakes that are light, fluffy, and bursting with flavor. Let’s dive into the world of cooking tips:
- Don’t Overmix the Batter:
To achieve the desired texture, avoid overmixing the pancake batter. Overmixing can result in dense and tough pancakes. Instead, gently fold the ingredients together until just combined. It’s okay if a few lumps remain; they will disappear during baking.
- Preheat Your Baking Dish:
For that perfect golden color and crispy edges, preheat your baking dish before pouring in the batter. This step creates a slightly caramelized base, adding an extra layer of flavor and texture to your Low Calorie Baked Dutch Pancakes.
- Experiment with Flavor Variations:
While the classic version is delightful, don’t be afraid to experiment with flavor variations. Add a pinch of cinnamon or nutmeg to the batter for a warm and comforting aroma. You can also incorporate a teaspoon of vanilla extract or a splash of citrus juice to infuse the pancakes with an extra burst of flavor.
- Allow for Resting Time:
After mixing the batter, let it rest for 10-15 minutes before baking. This resting period allows the gluten in the flour to relax, resulting in tender and fluffy pancakes. It also enhances the overall texture and improves the rise of the pancakes during baking.
Now that you have mastered the art of creating these delightful Low Calorie Baked Dutch Pancakes, let’s explore the wonderful world of serving suggestions. While they are delicious on their own, pairing them with complementary sides, garnishes, or beverages can take your culinary experience to new heights. Here are some mouthwatering ideas to enhance your pancake indulgence:
- Pair with Fresh Fruits and Whipped Cream:
Enhance the natural sweetness of the pancakes by serving them with a medley of fresh fruits such as strawberries, blueberries, and sliced bananas. Top it off with a generous dollop of homemade whipped cream for a touch of decadence.
- Drizzle with Maple Syrup and Toasted Nuts:
For a classic pancake experience, drizzle some luscious maple syrup over the Low Calorie Baked Dutch Pancakes. Take it up a notch by sprinkling a handful of toasted nuts like almonds or pecans for a delightful crunch and added flavor.
- Serve with Citrus Zest and Yogurt:
Bring a refreshing twist to your pancakes by grating some citrus zest, such as orange or lemon, over the top. The vibrant flavors will awaken your taste buds. Serve alongside a dollop of creamy Greek yogurt for a tangy contrast that complements the pancakes beautifully.
- Create a Pancake Tower:
Build a stunning pancake tower by stacking several baked Dutch pancakes on top of each other, separated by layers of your favorite fruit preserves or Nutella spread. This impressive presentation will surely impress your guests and make any brunch extra special.
- Enjoy with a Warm Beverage:
Complete your pancake feast by pairing it with a comforting warm beverage. A cup of freshly brewed coffee, a pot of aromatic tea, or a creamy hot chocolate are all excellent choices to savor alongside your Low Calorie Baked Dutch Pancakes.
FAQs about Low Calorie Baked Dutch Pancakes
Can I prepare the batter in advance?
Absolutely! You can prepare the batter for Low Calorie Baked Dutch Pancakes in advance. Simply cover the bowl with plastic wrap and refrigerate for up to 24 hours. When ready to bake, give the batter a quick stir before pouring it into the preheated baking dish.
Can I freeze baked DutchLow Calorie Baked Dutch Pancakes pancakes?
Yes, you can freeze the baked Dutch pancakes for later enjoyment. Allow them to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container or freezer bag and freeze for up to 2 months. To reheat, simply pop them in a toaster or warm them in the oven until heated through.
How do I reheat leftover pancakes?
To reheat leftover Low Calorie Baked Dutch Pancakes, place them in a toaster on a low setting or warm them in a preheated oven at 325°F (163°C) for a few minutes until heated through. This will help retain their texture and prevent them from becoming soggy.
Can I make the pancakes gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free flour blend of your choice. Be sure to follow the manufacturer’s instructions for the appropriate flour-to-liquid ratio. Gluten-free flours may require additional moisture, so you might need to adjust the amount of milk or add an extra egg to maintain the desired consistency of the batter.
How should I store any leftover pancakes?
If you have any leftover Low Calorie Baked Dutch Pancakes, store them in an airtight container in the refrigerator for up to 2-3 days. To prevent them from drying out, place a piece of parchment paper between each pancake. When ready to enjoy, reheat them using the methods mentioned in the previous FAQ.
Discover the Ultimate Low Calorie Baked Dutch Pancakes: Uncover the secrets to creating these delectable low-calorie pancakes. From cooking tips to serving suggestions, this blog post has you covered. Don’t forget to try the alternative method in the air fryer for a crispy twist. Plus, don’t miss our irresistible CTA to share the recipe and subscribe to the blog!