Baked Apple Pancake Recipe

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Apples, cinnamon and sugar cooked into a light batter form the best breakfast ever.

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Cost per recipe $3.56 view details
  • 1/2 stick butter
  • 1 1/4 pounds green apples, peeled, cored, and cut into slices approximately 1/8 inch thick.
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

  • 3 large eggs

  • 1/2 cup milk (of any fat variety)
  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt


  1. Preheat oven to 425F. Prep your apples. If you have a mandolin, I am jealous. Otherwise, try not to cut your fingers off. Also, you could do this the night before and cover the slices in the fridge. They may brown, but remember: you're dousing them in cinnamon and baking them, so they'll turn brown anyway.
  2. Melt butter on medium heat in your cast iron or ovenproof skillet, or if using a glass dish, any skillet at all. Add in brown sugar so it is coated in the butter. Then add in apples, granulated sugar and cinnamon.
  3. Cook apples until they begin to brown and most of the liquid has evaporated. I use the word "most" because retaining some of that liquid will help with caramelization and sticking.
  4. If cooked in your baking skillet, remove from heat. If you need to, transfer to a glass dish by pouring off liquid into the bottom of the dish, and then adding the apples on top of it. Remember: well-greased, and liquid helps prevent sticking.
  5. In a bowl, combine eggs, milk, flour and salt and beat until smooth. Pre-whisk your eggs, it will make this easier.
  6. Make sure your apples are spread evenly across your pan. Pour the batter over the apples and place in oven for 18-20 minutes.
  7. When pancake is golden and puffy, remove and let rest for 5 minutes.
  8. This is your choice. You can carefully flip it, or you could cut slices and flip each slice over as you place it on a plate. Or you could not flip it, and sprinkle it with powdered sugar to make it look nicer. If you are really awesome, you could scoop pieces into bowls, and top off with a scoop of vanilla ice cream. I've never tried this last one, as I have only had it for breakfast, but I suspect it would be divine.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1008g
Calories 1591  
Calories from Fat 583 37%
Total Fat 66.0g 83%
Saturated Fat 36.15g 145%
Trans Fat 0.0g  
Cholesterol 759mg 253%
Sodium 1185mg 49%
Potassium 1084mg 31%
Total Carbs 230.89g 62%
Dietary Fiber 15.3g 51%
Sugars 164.15g 109%
Protein 30.96g 50%
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