Harvest Oven Pancake
Celebrate the flavors of autumn with this Harvest Oven Pancake, a cozy and effortless twist on traditional pancakes that's perfect for breakfast, brunch, or even dessert. This baked pancake features warm spices like cinnamon and nutmeg, a light and airy batter, and tender slices of caramelized apples, all baked to golden perfection in a single pan. Ready in just 35 minutes with minimal cleanup, this recipe combines the ease of an oven-baked dish with the comforting flavors of fall. Serve it warm with a drizzle of maple syrup or a dusting of powdered sugar for an irresistible treat that will have everyone asking for seconds. Perfect for cozy mornings or entertaining guests, this skillet pancake is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 0.75 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 3 large eggs
- 0.75 cups milk
- 1 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 1.5 cups sliced apples (thinly sliced, peeled if preferred)
- N/A maple syrup or powdered sugar (optional topping)
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch oven-safe skillet or baking dish in the oven while it preheats.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt until evenly combined.
In a separate large mixing bowl, whisk the eggs until frothy. Add the milk and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring until the batter is smooth and free of lumps. Be careful not to overmix.
Carefully remove the preheated skillet or baking dish from the oven and add the butter, swirling it around until melted and the bottom is coated.
Layer the sliced apples evenly across the bottom of the skillet or dish.
Pour the batter over the apples, making sure they are evenly distributed.
Return the skillet or dish to the oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove from the oven and let cool slightly. The pancake will deflate slightly as it cools.
Serve warm, topped with a drizzle of maple syrup or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 76.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 376 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 967 mg | 21% | |
*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.
