This incredible oven-baked apple pancake roll is transforming the way people think about pancakes and desserts. Instead of standing over a stove flipping individual pancakes, this genius recipe creates one large, fluffy pancake in the oven that’s then rolled with cinnamon sugar and apples for an absolutely divine treat. Everyone who tries this recipe becomes completely obsessed with its simplicity, incredible flavor, and stunning presentation.
Ingredients
For the Pancake Base:
- Eggs: 2 large eggs
- Vanilla sugar: 2 sachets (16g / 2 tablespoons regular sugar + 1 teaspoon vanilla extract)
- Cold milk: 400ml (1⅔ cups)
- Salt: 1 pinch
- Vegetable oil: 3 tablespoons (45ml)
- All-purpose flour: 160g (1⅓ cups)
- Apples: 2 large apples (about 400g / 14 oz)
For the Cinnamon Sugar Coating:
- Granulated sugar: 4 teaspoons (20g)
- Ground cinnamon: 1 teaspoon
Optional Enhancements:
- Fruit jam: 3-4 tablespoons (any flavor)
- Ground walnuts: 50g (½ cup)
- Powdered sugar: for dusting
Step-by-Step Instructions
Preparing the Perfect Pancake Batter
Step 1: Create the Egg Base Preheat your oven to 200°C (400°F / Gas Mark 6). In a large mixing bowl, crack the two eggs and add the vanilla sugar. If you don’t have vanilla sugar, use regular sugar and add vanilla extract later. Whisk the eggs and sugar together until well combined and slightly frothy.
Step 2: Add the Liquid Ingredients Pour the cold milk into the egg mixture and whisk thoroughly. Add the three tablespoons of oil and a pinch of salt. The cold milk is crucial for creating the right texture, so don’t substitute with warm milk.
Step 3: Incorporate the Flour Gradually add the flour while continuously whisking to prevent lumps from forming. Start by adding about half the flour, whisk until smooth, then add the remaining flour. Continue whisking until you have a completely smooth batter with no lumps. The consistency should be similar to heavy cream.
Preparing the Apple Filling
Step 4: Prepare the Apples While your batter rests, wash, peel, and core the two large apples. Using a coarse grater, grate the apples into medium-sized pieces. You want them large enough to provide texture but not so large that they don’t cook through properly.
Step 5: Set Up for Baking Line your largest baking sheet (approximately 40x30cm / 16×12 inches) with parchment paper. Make sure the parchment paper extends slightly up the sides to prevent any batter from spilling.
Baking the Pancake
Step 6: Assemble and Bake Pour the smooth batter onto the prepared baking sheet, spreading it evenly to cover the entire surface. The batter should be about 1cm (½ inch) thick. Evenly distribute the grated apples over the entire surface of the batter. Using the back of a spoon, gently press the apples into the batter slightly.
Step 7: Bake to Golden Perfection Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until the pancake is golden brown on top and springs back when lightly touched. The edges should be slightly crispy, and the center should be set but still tender.
Creating the Cinnamon Sugar Roll
Step 8: Prepare the Coating While the pancake is baking, mix the 4 teaspoons of sugar with 1 teaspoon of ground cinnamon in a small bowl. This will be used to coat the finished rolls.
Step 9: Cut and Roll Remove the pancake from the oven and let it cool for 2-3 minutes until it’s comfortable to handle but still warm. Using a pizza cutter or sharp knife, cut the pancake into strips approximately 8cm (3 inches) wide. Working quickly while the pancake is still warm and pliable, roll each strip into a tight spiral, starting from one short end.
Step 10: Final Coating Sprinkle the cinnamon sugar mixture generously over the warm rolls, ensuring they’re well coated on all sides. The warmth will help the cinnamon sugar adhere perfectly.
Nutritional Information and Timing
Preparation Time: 15 minutes Baking Time: 30 minutes Total Time: 45 minutes Servings: 6-8 people (makes 8-10 rolls)
Nutritional Profile (per roll):
- Calories: Approximately 180
- Protein: 5g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 2g
- Vitamin C: Good source (from apples)
- Calcium: Moderate (from milk)
- Iron: Small amount (from flour)
Delicious Variations and Substitutions
Fruit Variations
While apples are traditional, you can experiment with other fruits for different flavor profiles. Pears work beautifully and provide a similar texture. Berries like blueberries or raspberries create bursts of flavor, though they may make the pancake slightly more delicate. Sliced bananas with a touch of nutmeg create a tropical twist.
Spice Combinations
Beyond cinnamon, try different spice blends to customize your rolls. A mixture of cinnamon, nutmeg, and cardamom creates a warming, complex flavor. For autumn, add pumpkin pie spice. Orange zest mixed with cinnamon provides a bright, citrusy note.
Filling Enhancements
Spread a thin layer of fruit jam, Nutella, or cream cheese on the pancake before adding the apples for extra richness. Chopped nuts like walnuts, pecans, or almonds add wonderful texture and flavor. A sprinkle of coconut flakes creates tropical appeal.
Dietary Modifications
For a dairy-free version, substitute the milk with plant-based alternatives like almond, oat, or soy milk. Gluten-free flour can replace regular flour for those with gluten sensitivities. For reduced sugar, use sugar substitutes in both the batter and the coating.
Seasonal Adaptations
In summer, add fresh berries and lemon zest. Fall calls for diced pears with maple syrup. Winter variations might include dried cranberries and orange zest. Spring could feature strawberries and a touch of vanilla.
Frequently Asked Questions
Why do I need to use cold milk specifically? Cold milk helps create the proper batter consistency and prevents the eggs from cooking when mixed. It also contributes to the tender texture of the final pancake. Room temperature or warm milk can result in a tougher, less fluffy pancake.
Can I make this recipe ahead of time? The pancake is best served warm and fresh from the oven for optimal texture and rollability. However, you can prepare the batter up to 2 hours in advance and store it covered in the refrigerator. The finished rolls can be stored for up to 2 days and gently rewarmed in a low oven.
What if my pancake cracks when I try to roll it? If the pancake has cooled too much, it may crack when rolling. Try warming it briefly in a low oven (150°C / 300°F) for 2-3 minutes to make it more pliable. Also, ensure you’re rolling gently and not too tightly at first.
Can I freeze these apple pancake rolls? Yes, the rolls can be frozen for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and warm gently in the oven before serving.
What’s the best way to prevent the apples from making the pancake soggy? Grate the apples just before using and avoid very juicy apple varieties. You can also lightly salt the grated apples and let them drain for 10 minutes, then pat dry before adding to the batter.
Storage and Serving Suggestions
These delightful apple pancake rolls are perfect for breakfast, brunch, or dessert. Serve them warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra special treat. They pair beautifully with coffee, tea, or hot chocolate.
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 150°C (300°F) oven for 5-10 minutes until heated through.
For entertaining, these rolls can be made slightly ahead and kept warm in a low oven. They’re perfect for buffet-style serving and always impress guests with their elegant spiral appearance and delicious flavor.
This revolutionary oven-baked apple pancake roll recipe proves that sometimes the simplest ideas create the most extraordinary results. The combination of ease, elegance, and incredible taste makes this a recipe you’ll return to again and again, creating new memories and delighting everyone who tries it.