Baked Apple Pancake

Wake Up to Magic: The Baked Apple Pancake

Hey, sunshine! Clara here from Unknown. ☀️ Ever have one of those mornings where you crave something cozy, impressive, but secretly easy? Where the scent of cinnamon and caramelizing apples needs to fill your kitchen while you sip coffee, not slave over the stove? Enter the Baked Apple Pancake: your new weekend hero (or “I-deserve-a-treat-Tuesday” champion). Imagine this: a golden, puffy cloud of custardy pancake, cradling tender, cinnamon-kissed apples, all bronzed and bubbling straight from the oven. It’s like a Dutch baby and apple pie had a delicious love child destined for brunch stardom. Forget flipping individual pancakes! This beauty bakes hands-off while you relax. It’s healthy-ish (hello, whole apples!), feels decadent, and makes everyone at the table do a happy little fork-tap dance. Whether you’re feeding a crowd or just treating yourself, this recipe is pure, uncomplicated joy. Ready to make your kitchen smell like a fall-scented dream? Let’s bake some magic!

My Grandma’s Warm Hug in a Skillet

This pancake always whisks me back to my Grandma Eleanor’s tiny, butter-scented kitchen. Sundays meant her legendary baked pancake, usually with whatever fruit was abundant. But apple season? That was sacred. I’d perch on her wobbly step-stool, “helping” by sneaking thin slices of tart Granny Smiths as she peeled. She’d wink, whispering, “Cook’s tax, sweet pea.” The sizzle of butter meeting apples in her trusty cast iron was our symphony. We’d watch through the oven window like it was the best show on Earth, gasping as the batter magically puffed into a golden crown. The best part? The first bite shared straight from the pan, dusted with snowy powdered sugar that landed everywhere. It wasn’t just breakfast; it was warmth, laughter, and feeling utterly cherished. Making this now, I swear I still hear her chuckle when that glorious puff rises. It’s my edible hug from the past.

Gather Your Glow-Getters

Simple, whole ingredients make this shine! Here’s what you’ll need (and why):

• 3 tbsp unsalted butter: The flavor foundation! Unsalted lets you control the salt. Vegan? Use coconut oil or plant-based butter.
• 2 apples, peeled, cored & thinly sliced: Use firm, tart apples like Granny Smith or Honeycrisp. They hold their shape beautifully and balance the sweetness. Thin slices = tender perfection!
• 2 tbsp brown sugar: Deep molasses notes for caramelizing the apples. Coconut sugar works too!
• 1 tsp cinnamon: Non-negotiable cozy vibes! Add a pinch of nutmeg or cardamom if you’re feeling fancy.
• 4 large eggs: The powerhouse for that incredible puff! Room temp eggs blend smoother.
• ¾ cup whole milk: Creates richness and tenderness. Sub with almond, oat, or soy milk easily.
• ¾ cup all-purpose flour: The structure. For gluten-free, swap in a 1:1 GF blend (I love Bob’s Red Mill!).
• 1 tbsp sugar: Just a touch to sweeten the batter. Granulated or cane sugar works.
• ½ tsp vanilla extract: Warmth and depth! Use the good stuff.
• ¼ tsp salt: Balances the sweetness and enhances every flavor. Don’t skip!
• Optional toppings: Pure maple syrup (my fave!), powdered sugar snowstorm, cloud of whipped cream, or crunchy chopped pecans/walnuts.Print
  

  Baked Apple Pancake

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  • Author: clarawhitmore
  • Yield: serves 4

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  Description

  Golden and puffed straight from the oven, this Baked Apple Pancake is like a fluffy, caramelized hybrid of breakfast and dessert. Filled with tender cinnamon-spiced apples and topped with a drizzle of maple or a dusting of sugar, it’s a crowd-pleasing centerpiece for lazy mornings or brunch with a twist.

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  Ingredients

  Scale 1x2x3x

  3 tbsp unsalted butter

  2 apples, peeled, cored, and thinly sliced

  2 tbsp brown sugar

  1 tsp cinnamon

  4 large eggs

  ¾ cup whole milk

  ¾ cup all-purpose flour

  1 tbsp sugar

  ½ tsp vanilla extract

  ¼ tsp salt

  Optional toppings: maple syrup, powdered sugar, whipped cream, or chopped nuts

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  Instructions

  Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven while it heats.

  In a pan, melt butter over medium heat. Add apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples are tender and slightly caramelized.

  In a bowl, whisk eggs, milk, flour, sugar, vanilla, and salt until smooth.

  Carefully remove hot skillet from oven. Add the apples and butter mixture to the pan, then pour the batter over top.

  Bake for 18–22 minutes until the pancake is puffed and golden.

  Serve warm with your favorite toppings.

  • Category: Dessert

  Nutrition

  • Calories: 280
  • Sugar: 14g
  • Fat: 12g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 9g

Let’s Bake Some Joy: Step-by-Step

Don’t worry, it’s easier than it looks! Here’s how we create the magic:

1. Preheat & Skillet Prep: Fire up your oven to 425°F (220°C). Pop your 10-inch oven-safe skillet (cast iron is PERFECT!) inside to heat up with the oven. Why? A screaming hot skillet = instant sizzle = MAX puff! This is the #1 chef hack for height.
2. Apple Awesomeness: While the oven heats, melt the butter in a separate pan over medium heat. Toss in your apple slices, brown sugar, and cinnamon. Cook, stirring gently, for 5-7 minutes until the apples are tender (but not mushy!) and glazed in a caramel-y sauce. Tip: Don’t rush this! Let those apples soak up all that buttery, cinnamon goodness. Your kitchen should smell amazing right now.
3. Batter Up! In a medium bowl, whisk the eggs vigorously until smooth. Add the milk, flour, sugar, vanilla, and salt. Whisk until JUST combined – a few tiny lumps are totally fine! Over-mixing = tough pancake. Think relaxed batter. Chef Insight: Whisking the eggs first ensures a smoother blend without overworking the flour later.
4. The Hot Pan Tango (Carefully!): Oven mitts ON! Carefully pull that blazing hot skillet out of the oven. Immediately pour the apple mixture (butter and all!) into the hot skillet. It’ll sizzle gloriously. Quickly pour the batter evenly over the apples. Safety First: That handle is HOT! Remind everyone nearby.
5. Bake to Golden Glory: Slide the skillet back into the oven ASAP. Bake for 18-22 minutes. DO NOT open the oven door for at least the first 15 minutes! We need steady heat for the puff. It’s done when the edges are deep golden brown, the center is set, and it’s majestically puffed up like a golden crown. Pro Tip: It will deflate slightly as it cools – that’s normal drama!
6. Rest & Revel: Let it cool in the skillet for just 2-3 minutes. This helps it set slightly for easier slicing.

Plating Your Masterpiece

Presentation is part of the fun! Slice it into generous wedges right in the skillet – those caramelized apple spirals peeking out are gorgeous. Slide each piece onto a plate. Now, the crowning glory: Drizzle generously with warm maple syrup (the real stuff!), shower it with a blizzard of powdered sugar from a fine sieve, or add a dollop of lightly sweetened whipped cream. A sprinkle of chopped toasted pecans adds crunch. Serve immediately while it’s gloriously warm and puffy! Coffee or cold milk are mandatory sidekicks.

Mix It Up! Delicious Twists

This recipe is your canvas! Try these yummy spins:

• Pear & Ginger: Swap apples for ripe pears and add 1 tsp grated fresh ginger to the caramelizing step.
• Berry Bliss: Skip the apples. After pouring batter into the hot skillet, scatter 1 cup fresh blueberries or raspberries over the top before baking.
• Savory-Sweet: Add 2oz diced sharp cheddar cheese to the batter and top with crispy bacon crumbles after baking.
• Dairy-Free Delight: Use plant-based butter, unsweetened almond/oat milk, and skip whipped cream. Works perfectly!
• Nutty Crunch: Stir 1/4 cup chopped toasted pecans or walnuts into the apple mixture while cooking.

Clara’s Kitchen Confessions

Okay, truth bomb: My first attempt at this years ago was… flat. Literally. I used a cold pan and peeked constantly! Lesson learned: trust the hot pan and resist the oven door. Now, it’s my go-to for sleepy Sundays and “oops, guests are coming for brunch!” moments. The batter also evolved – I started adding vanilla after a happy accident (spilled some into the bowl, no regrets!). It adds such warmth. One time, my cat Whiskers tried to leap onto the counter as I pulled the skillet out… let’s just say we both got a lesson in gravity (and oven mitt priority!). The pancake survived, Whiskers got extra treats, and I learned to clear the landing zone. This recipe is forgiving and fun – embrace the little imperfections!

Your Questions, Answered!

Let’s tackle those brunch-time worries:

• “My pancake didn’t puff much! What went wrong?” The usual culprits: 1) Skillet wasn’t hot enough (preheat it FULLY with the oven!). 2) Oven door opened too early (be patient, no peeking for 15 min!). 3) Batter over-mixed (lumps are friends!). 4) Oven temp might be off – use an oven thermometer! Even if it’s flatter, it’ll still taste amazing.
• “Can I make this ahead?” It’s truly best fresh from the oven for max puff. However, you *can* prep the apple mixture and batter separately the night before (store covered in the fridge). Bring batter to room temp for 20 min before baking. Assemble and bake when ready!
• “I don’t have an oven-safe skillet! Help!” No worries! Use a 9-inch deep pie dish or similar sized baking dish. Preheat it empty in the oven. Carefully add the hot butter/apples, then batter. Baking time might be slightly longer – watch for golden edges.
• “Is it supposed to be eggy in the middle?” It should be set, custardy, but not liquidy. If the center seems underdone after 22 minutes, bake another 2-3 min. If edges brown too fast, tent loosely with foil.

Nourishment Notes (Approximate per serving)

This recipe serves 4 happy people! Stats are for the pancake base + apples *without* extra toppings.

• Calories: ~280
• Fat: 12g
• Carbs: 35g
• Protein: 9g
• Sugar: 14g (Includes natural fruit sugars)
• Fiber: 2g
• Calcium: 10% DV

Prep & Cook Time: Prep: 15 mins | Cook: 20 mins | Total: 35 mins