Sauteed Apple Pumpkin Oven Pancake
Transform your breakfast game with this irresistible Sauteed Apple Pumpkin Oven Pancake, a delightful fusion of fall flavors and effortless elegance. This recipe combines tender, caramelized slices of spiced apples with a fluffy oven-baked pancake infused with velvety pumpkin puree, warm cinnamon, and a hint of vanilla. Perfectly golden and puffed straight from the skillet, this one-pan dish is as visually stunning as it is delicious. Ready in under an hour, it’s ideal for cozy weekend mornings or holiday brunches. Serve it warm with a dusting of powdered sugar and a drizzle of maple syrup for a showstopping meal that’s as comforting as autumn itself.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.75 cup all-purpose flour
- 0.75 cup milk
- 0.5 cup pumpkin puree
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon (for batter)
- 0.25 teaspoon salt
- 1 tablespoon powdered sugar (for garnish, optional)
- 2 tablespoons maple syrup (for serving, optional)
Instructions
Preheat your oven to 425°F (220°C).
In an oven-safe skillet (such as cast iron), melt 2 tablespoons of butter over medium heat.
Add the sliced apples to the skillet along with 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Sauté the apples for 5-7 minutes, until they are tender and caramelized. Remove the skillet from heat and set it aside.
In a blender, combine the flour, milk, pumpkin puree, eggs, 2 tablespoons of maple syrup, vanilla extract, 1/2 teaspoon of ground cinnamon, and salt. Blend until the batter is smooth and well combined.
Add the remaining 2 tablespoons of butter to the skillet with the apples and allow it to melt completely. Swirl the butter so it coats the entire skillet.
Pour the batter into the skillet over the sautéed apples, making sure the apples are evenly distributed.
Carefully transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the skillet from the oven and allow the pancake to rest for a few minutes. It will deflate slightly as it cools.
Optionally, dust the pancake with powdered sugar and drizzle with additional maple syrup before serving.
Slice into wedges and serve warm. Enjoy your delicious Sauteed Apple Pumpkin Oven Pancake!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 27.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 286 mg | 6% | |
*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.
