Dutch Pancakes with Speck and Apple Slices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin Dutch-style pancakes topped with savory speck and sweet apple slices for a balanced breakfast or brunch. This european-inspired breakfast ready in about 30 minutes layers all-purpose flour, milk, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 European cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 150 g all-purpose flour, 250 ml milk, 2 large eggs, and 1/2 tsp salt until smooth and no lumps remain. Let batter rest for 10 minutes.
  2. Step 2: Heat a non-stick skillet over medium heat and add 10 g unsalted butter, swirling to coat the pan.
  3. Step 3: Pour about 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift and bottom is golden.
  4. Step 4: Flip the pancake and immediately top with 50 g speck slices and half the thinly sliced apple (about 1/2 apple). Cook for another 1-2 minutes until speck crisps and apple softens slightly.
  5. Step 5: Transfer to a plate and repeat with remaining butter, batter, speck, and apple slices to make 3 more pancakes.
  6. Step 6: Serve warm, dusted with 1 tbsp powdered sugar if desired for a touch of sweetness.

Equipment for this recipe

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Frequently asked questions

How long does Dutch Pancakes with Speck and Apple Slices take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Dutch Pancakes with Speck and Apple Slices?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Dutch Pancakes with Speck and Apple Slices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dutch Pancakes with Speck and Apple Slices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dutch Pancakes with Speck and Apple Slices?

European breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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