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A spectacular oven-baked pancake that puffs up tall and golden, filled with tender, cinnamon-spiced apples. It's a show-stopping breakfast or brunch that's surprisingly easy to make and serve straight from the skillet.
For 4 servings
Preheat Oven and Skillet: Place a 10-inch cast-iron or other oven-safe skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C). Allowing the skillet to get screaming hot is key to a good puff.
Cook the Apples: While the oven preheats, melt 2 tablespoons of butter in a separate, medium-sized pan over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, for 5-7 minutes until the apples are tender but still hold their shape. Remove from heat and set aside.
Prepare the Batter: In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend for 30-45 seconds until completely smooth and frothy. Alternatively, whisk the eggs vigorously in a bowl until light and foamy, then whisk in the remaining batter ingredients until just combined (a few small lumps are okay).
Assemble the Pancake: Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl it around to coat the bottom and sides as it melts and sizzles. Immediately pour the batter into the center of the hot skillet. Quickly arrange the cooked apple slices over the batter.
Bake to Perfection: Immediately return the skillet to the oven. Bake for 18-20 minutes. Do not open the oven door during baking. The pancake is done when it has puffed dramatically and the edges are a deep golden brown.
Serve Immediately: Carefully remove the skillet from the oven. The pancake will begin to deflate almost immediately. Dust generously with powdered sugar, squeeze fresh lemon juice over the top if desired, slice into wedges, and serve hot directly from the skillet.
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A spectacular oven-baked pancake that puffs up tall and golden, filled with tender, cinnamon-spiced apples. It's a show-stopping breakfast or brunch that's surprisingly easy to make and serve straight from the skillet.
This german_american recipe takes 35 minutes to prepare and yields 4 servings. At 332.41 calories per serving with 7.71g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert.
Replace apples with firm pears, peaches, or a handful of mixed berries. Adjust cooking time for the fruit as needed.
Add 1/4 teaspoon of ground nutmeg or cardamom to the apple mixture along with the cinnamon for a warmer spice profile.
Omit the sugar, vanilla, and fruit. Instead, top the batter with cooked bacon or sausage, shredded cheese (like Gruyère), and fresh herbs like chives before baking.
Sprinkle toasted sliced almonds or pecans over the pancake just before serving for added crunch and flavor.
The eggs in the batter are an excellent source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Apples are rich in dietary fiber, particularly pectin, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
The combination of carbohydrates from flour, sugar, and apples provides a quick and delicious source of energy to start your day.
A single serving (one slice, or 1/4 of the recipe) contains approximately 350-400 calories, depending on the exact size of the apples and type of milk used.
It can be part of a balanced diet. While it contains sugar and butter, it also offers protein from eggs and fiber and vitamins from the apples. It's best enjoyed as a special treat for breakfast or brunch.
This is completely normal! The dramatic puff is created by steam trapped within the egg-rich batter. As the pancake cools outside the oven, the steam escapes, causing it to deflate into a soft, custardy center. It's part of its unique character.
Yes, while a cast-iron skillet is traditional and provides the best heat retention, you can also use a 9-inch cake pan, a deep-dish pie plate, or any other 10-inch oven-safe skillet.
It's best to make the batter right before you bake. Letting it sit for too long can cause the flour to fully hydrate and may result in a less dramatic puff.
Store leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave for 30-45 seconds or in a toaster oven at 350°F (175°C) for a few minutes until warmed through.