The Original Pancake House Apple Pancake
Indulge in the sweet, caramelized luxury of The Original Pancake House Apple Pancake, a show-stopping dish that’s perfect for breakfast or brunch. This classic recipe features tender, golden-brown Granny Smith apples cooked in melted butter with a cinnamon-sugar glaze, layered beneath a pillowy, oven-baked pancake batter. As it bakes in a cast iron skillet, the pancake puffs to impressive heights, creating a beautifully caramelized and slightly crispy edge. Once dusted with powdered sugar, this warm and comforting treat transforms into a brunch centerpiece that’s as delicious as it is visually stunning. Whether you’re cooking for a cozy weekend morning at home or hosting guests, this irresistible apple pancake brings a harmonious balance of rich flavors and textures. Ideal for anyone seeking easy, family-friendly recipes with a touch of elegance, this dish is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 large, peeled, cored, and sliced Granny Smith apples
- 6 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 2 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 3 Large eggs
- 0.75 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.75 cups All-purpose flour
- 2 tablespoons (for garnish) Powdered sugar
Instructions
Preheat your oven to 425°F (220°C).
In a large oven-safe skillet (preferably cast iron), melt 6 tablespoons of unsalted butter over medium heat.
Add the sliced Granny Smith apples to the skillet and cook for 5-7 minutes, stirring occasionally, until they are just tender.
Stir in 1 cup of granulated sugar, 2 teaspoons of cinnamon, and 1/4 teaspoon of salt. Cook for an additional 2-3 minutes, allowing the sugar to dissolve and lightly caramelize the apples. Remove the skillet from heat.
In a mixing bowl, whisk together 3 large eggs, 3/4 cup of whole milk, and 1 teaspoon of vanilla extract until combined.
Gradually add 3/4 cup of all-purpose flour to the wet mixture, whisking continuously to avoid lumps and to create a smooth batter.
Pour the batter evenly over the apples in the skillet, ensuring the apples are coated and the batter spreads evenly.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown. Do not open the oven door while baking, as this can cause the pancake to deflate.
Carefully remove the skillet from the oven and allow it to cool for 2-3 minutes. The pancake will deflate slightly as it cools, forming a beautiful centerpiece.
Dust the pancake with 2 tablespoons of powdered sugar for garnish. Slice and serve warm straight from the skillet. Enjoy!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 68.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1105 mg | 24% | |
*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.
