Big Apple Pancake for Two
Indulge in a cozy brunch-for-two experience with this Big Apple Pancake recipe—an irresistible blend of caramelized apples and fluffy pancake perfection. Made in a single oven-safe skillet, this Dutch baby-style pancake starts with sweet, tender slices of apple coated in brown sugar and cinnamon, which are lightly caramelized to amplify their natural flavor. A simple batter of flour, milk, eggs, vanilla, and a touch of salt is poured over the spiced apples, creating a beautifully puffed and golden delight straight from the oven. Ready in just 35 minutes, this shareable treat is perfect for lazy weekend mornings and can be finished with a dusting of powdered sugar for extra charm. Whether you're craving a comforting breakfast, elegant brunch, or a dessert-for-breakfast twist, this Big Apple Pancake for Two is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 large Apple (e.g., Fuji or Granny Smith), peeled, cored, and thinly sliced
- 2 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 0.5 cups All-purpose flour
- 0.5 cups Whole milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.125 teaspoons Salt
- 1 tablespoons Powdered sugar (optional, for serving)
Instructions
Preheat the oven to 425°F (220°C). Place a 9-inch oven-safe skillet (such as cast iron) in the oven while it preheats.
In a small bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth. Set aside to rest.
Carefully remove the hot skillet from the oven and add the butter, swirling the pan until the butter is melted and coats the bottom and sides.
Add the sliced apple to the skillet and sprinkle with brown sugar and cinnamon. Stir gently to coat the apples evenly and spread them into an even layer.
Return the skillet to the oven for 5 minutes, allowing the apples to caramelize slightly.
Carefully remove the skillet from the oven and pour the pancake batter over the apples evenly.
Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown.
Remove the skillet from the oven and let it cool for 2-3 minutes. The pancake will deflate slightly as it cools.
Slice the pancake into wedges, dust with powdered sugar if desired, and serve warm.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 29.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
