Caramel Apple Oven Pancake
Transform your breakfast game with this indulgent **Caramel Apple Oven Pancake**, a delightful fusion of comforting spices, caramelized apples, and fluffy baked goodness. Perfectly baked in a single skillet, this recipe combines tender slices of cinnamon- and nutmeg-spiced apples nestled in a rich caramel base, topped with a golden puff of custardy batter. With just 15 minutes of prep time, it’s an easy yet impressive dish ideal for brunch, dessert, or cozy weekend mornings. Serve it warm, dusted with powdered sugar, for a sweet and satisfying treat that tastes like a warm slice of apple pie. Perfect for sharing, this oven pancake offers the irresistible combination of comfort and convenience in every bite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 medium Apples (peeled, cored, and thinly sliced)
- 0.75 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon (optional) Powdered sugar (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven while it preheats.
In a medium bowl, whisk together the flour, granulated sugar, and salt. Set aside.
In another bowl, whisk together the milk, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and slightly thin. Set aside to rest while preparing the apples.
Carefully remove the preheated skillet from the oven and add the unsalted butter, allowing it to melt completely.
Stir in the brown sugar, cinnamon, and nutmeg into the skillet, mixing until combined and bubbling slightly.
Add the thinly sliced apples to the skillet, stirring to coat them evenly in the caramel mixture. Arrange them in a single, even layer.
Pour the prepared batter evenly over the apples in the skillet. Do not stir.
Return the skillet to the oven and bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges.
Carefully remove the skillet from the oven. The pancake will deflate slightly as it cools.
Slice the pancake into wedges and serve warm. Optionally, dust with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 114.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 417 mg | 32% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1061 mg | 23% | |
*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.
