Light and Fluffy Baked Apple Pancake
Discover the ultimate comfort breakfast with this Light and Fluffy Baked Apple Pancake—a golden, oven-puffed delight featuring tender caramelized apples and a whisper of warm cinnamon. This easy-to-make dish comes together with a blender-mixed batter of eggs, milk, and vanilla, poured over a skillet of buttery, brown sugar-coated apples before baking to lofty perfection. Perfect for brunch or a cozy weekend morning, this skillet pancake is as visually impressive as it is delicious. Serve it fresh with a dusting of powdered sugar or a drizzle of maple syrup to elevate its sweet, spiced flavors. Ideal for small gatherings or family breakfasts, this crowd-pleaser is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 3 large eggs
- 0.75 cup whole milk
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3 tablespoons unsalted butter
- 2 medium apples (e.g., Granny Smith or Honeycrisp)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet (such as a cast-iron skillet) in the oven to heat up while you prepare the batter and apples.
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend until smooth, then set the batter aside to rest.
Peel, core, and slice the apples thinly. You can cut them into wedges or thin half-circle slices, depending on your preference.
Carefully remove the hot skillet from the oven and add the butter, allowing it to melt completely and coat the bottom of the skillet.
Add the apples to the skillet in an even layer. Sprinkle the cinnamon and brown sugar over the apples and stir gently to coat them evenly. Return the skillet to the oven and let the apples caramelize for 5 minutes.
Remove the skillet from the oven and pour the batter evenly over the caramelized apples. Quickly return the skillet to the oven and bake for 20–22 minutes, or until the pancake is puffed, golden, and set in the center.
Remove the pancake from the oven and allow it to cool slightly. It will deflate a bit as it rests—this is normal.
Optional: Dust the pancake with powdered sugar before serving. Cut into wedges and serve warm, either plain or with a drizzle of maple syrup.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 105.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 390 mg | 30% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 989 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.
