Puffy Apple Pancake Bake
Indulge in the perfect blend of cozy flavors with this Puffy Apple Pancake Bake, a show-stopping dish that’s part pancake, part dessert, and entirely irresistible. Made with caramelized cinnamon-sugar apples nestled under a golden, puffed-up batter, this oven-baked delight elevates breakfast or brunch to gourmet levels. The batter, a simple mixture of pantry staples like eggs, milk, and flour, rises to airy perfection, creating a light yet satisfying texture. Topped with a dusting of powdered sugar and optionally finished with a drizzle of maple syrup, this recipe is as beautiful as it is delicious. With a 15-minute prep time and a quick bake in a single skillet, this easy puffed apple pancake brings indulgence to your table without hassle. Perfect for cozy weekend mornings or special occasions, it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 large apples, peeled, cored, and thinly sliced (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 quarters, cups all-purpose flour
- 1 cup whole milk
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 tablespoons powdered sugar (for serving)
- maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place a 10-inch ovenproof skillet or cast-iron pan into the oven to heat while you prepare the batter and apples.
In a medium bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until the batter is smooth and lump-free. Set aside.
In a separate small bowl, mix the granulated sugar and ground cinnamon together.
Carefully remove the preheated skillet from the oven and add the butter, swirling it around to coat the bottom and sides as it melts.
Add the apple slices to the skillet in an even layer and sprinkle the cinnamon-sugar mixture over them. Return the skillet to the stovetop and cook over medium heat for about 3-4 minutes, stirring occasionally, until the apples begin to soften and caramelize slightly.
Pour the prepared batter evenly over the caramelized apples and immediately transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the pancake is puffed up, golden brown around the edges, and set in the center.
Carefully remove the skillet from the oven and let it cool for 2-3 minutes. The pancake will deflate slightly as it cools.
Dust the top with powdered sugar and serve warm, either plain or drizzled with maple syrup, if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 104.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 472 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1194 mg | 25% | |
*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.
