Puffy Apple Pancake
Transform your breakfast table with this show-stopping Puffy Apple Pancake, a delightful fusion of a classic pancake and a sweet, caramelized apple tart. This recipe combines a light and airy batter with the irresistible flavors of spiced apples, cooked to perfection in a preheated cast-iron skillet. The pancake puffs dramatically in the oven, creating a golden, crispy edge while the tender apple slices bask in a buttery brown sugar glaze. Ready in just 35 minutes, this stunning dish is perfect for special brunches or cozy family mornings. Serve it warm, dusted with powdered sugar, and customize with maple syrup or whipped cream for an indulgent touch. Ideal for apple season, this one-skillet wonder delivers a comforting blend of textures and flavors that’s sure to impress.
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Recipe Information
Ingredients
- 3 large eggs
- 0.5 cups whole milk
- 0.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 0.5 teaspoons ground cinnamon
- 3 tablespoons unsalted butter
- 2 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons brown sugar
- 1 tablespoons powdered sugar (for garnish)
- 1 teaspoons lemon juice (optional, to prevent apple browning)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron or oven-proof skillet inside to heat while you prepare the ingredients.
In a medium mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, and ground cinnamon until smooth. Set the batter aside to rest for 5-10 minutes.
Prepare the apples by peeling, coring, and slicing them thinly. To prevent browning, you can toss them lightly in lemon juice if desired.
Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it to coat the bottom and sides. Once melted, add the apple slices and brown sugar. Stir to coat the apples, then return the skillet to the stovetop over medium heat for 3-4 minutes, allowing the apples to soften slightly.
Pour the prepared batter evenly over the caramelized apples in the skillet. Do not stir. Immediately transfer the skillet back to the oven.
Bake for 20-25 minutes, or until the pancake is puffed, golden brown, and set in the center.
Carefully remove the skillet from the oven. The pancake will deflate slightly as it cools, which is normal.
Dust the pancake with powdered sugar before serving. Slice into wedges and serve warm. Optionally, top with maple syrup, whipped cream, or additional fruit for added flavor.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 90.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 847 mg | 18% | |
*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.
