Apple Pancake
A fluffy oven-baked pancake topped with caramelized apples, warm spices, and perfect for breakfast or brunch.
Ingredients
For the Pancake
- 2-3 medium Apples (any crisp variety like Honeycrisp, Gala, or Fuji) Use slightly sad apples if you have them; tart ones may need extra sugar.
- 3 tablespoons Unsalted butter Use plant-based butter if preferred.
- 1/4 cup Brown sugar Can substitute with coconut sugar or regular sugar.
- 1 teaspoon Ground cinnamon Add more if you're a spice lover.
- 1 pinch Nutmeg or allspice (optional) Adds a lovely flavor.
- 1 cup All-purpose flour Whole wheat flour can be used for a healthier version.
- 1 cup Milk (dairy or unsweetened almond/oat) Use your choice of milk.
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Optional Toppings
- to taste Maple syrup For drizzling.
- to taste Yogurt Greek yogurt or whipped cream works well.
- to taste Powdered sugar For dusting.
- to taste Chopped nuts Pecans or walnuts are great options.
Instructions
Preparation
- Preheat your oven to 400°F (about 200°C) and place a medium or large oven-safe skillet inside to warm up.
- In a bowl, whisk together the eggs, milk, vanilla, and a pinch of salt until smooth and frothy.
- Sift or sprinkle in the flour and whisk gently until lumps mostly disappear.
- Let the batter rest for a few minutes while preparing the apples.
Cooking
- Carefully pull the hot skillet from the oven and add the butter, swirling to coat the bottom.
- Add sliced apples, sprinkle with brown sugar and cinnamon, and stir around. Cook on the stovetop over medium heat for about 5–7 minutes.
- Once the apples are tender, spread them into an even layer and pour the batter over the apples.
- Transfer the skillet to the oven and bake for about 15–20 minutes until puffed and golden.
- Let it sit for 5 minutes before slicing to help it set.
Notes
This pancake reheats well and can be refrigerated in an airtight container for up to 3 days. To serve, slice straight from the skillet and top as desired.