Fluffy Apple Cinnamon Oven Pancake
Elevate your breakfast game with this Fluffy Apple Cinnamon Oven Pancake, a delightful twist on a classic Dutch baby! This skillet-baked pancake combines a golden, airy batter with tender slices of cinnamon-spiced apple, caramelized to perfection with brown sugar. With minimal prep and just 20 minutes in the oven, this recipe is both easy and impressive, perfect for cozy family mornings or brunch with friends. The balanced sweetness from the apples and a dusting of powdered sugar pairs beautifully with a drizzle of maple syrup. Made with pantry staples like eggs, flour, milk, and butter, this dish is a comforting, flavor-packed way to celebrate seasonal ingredients. Enjoy this fluffy apple cinnamon sensation straight from the oven for a warm, satisfying treat!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 cup Whole milk
- 1 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 large Apple (peeled, cored, and thinly sliced)
- 1 teaspoon Ground cinnamon
- 2 tablespoons Brown sugar
- optional Powdered sugar (for garnish)
- optional Maple syrup (for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds. Set the batter aside.
Place a 10-inch ovenproof skillet (preferably cast iron) over medium heat. Add the butter and let it melt completely, swirling the pan to coat the bottom and sides.
Add the sliced apple to the skillet and cook, stirring occasionally, for 2-3 minutes until softened. Sprinkle the ground cinnamon and brown sugar over the apples and stir to combine.
Spread the apple mixture into an even layer on the bottom of the skillet. Carefully pour the prepared batter over the apples.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the skillet from the oven and let the pancake cool slightly. It will deflate as it cools—this is normal.
Dust the pancake with powdered sugar, if desired. Slice into wedges and serve warm with maple syrup on the side.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 89.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 507 mg | 39% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1133 mg | 24% | |
*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.
