Light and airy, this puffy Apple Cinnamon Oven Pancake is the perfect breakfast recipe, for your favorite fall apples or fresh fruit!
Some weekends are for packing in the adventure and some are for slowing down and recuperating from the week. This week packed a punch and I’m in a need of a few recipes that are quick, easy and will give me ample time to sleep in this weekend!
If you’re craving pancakes, but not the one-at-a-time process then this recipe is for you! Oven pancakes, Dutch baby, German pancake or even puff pancakes, it goes by lots of names but whatever you call it, this pancake is going to make your weekend!
Top your pancake with tender cinnamon apples or mix it up and try fresh fruit, a drizzle of maple syrup, sprinkling of powdered sugar or your favorite jam.
Apple Cinnamon Oven Pancake
Light and airy, this puffy Apple Cinnamon Oven Pancake is the perfect breakfast recipe, for your favorite fall apples or fresh fruit!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Ingredients
- Cinnamon Apples
- 2 tablespoons butter
- 2 tart apples (about 12 ounces), peeled, cored, thinly sliced
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Puffed Pancake
- 2 tablespoons butter
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, if desired
Instructions
- Heat oven to 400°F. In a 9-inch cast iron skillet (or oven proof skillet), melt 2 tablespoons butter. Add the apples, brown sugar and cinnamon and toss to coat. Place the pan in the oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges, about 10 minutes.
- Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Beat in flour, milk and salt just until mixed (do not overbeat).
- When the apples are done, spoon the apples and sauce from the skillet into a bowl, set aside. Wipe out the skillet with a paper towel.
- Place the remaining 2 tablespoons butter in the skillet, melt butter in the oven; brush butter over the bottom and sides of the skillet. Pour the batter into the skillet.
- Bake 25 to 30 minutes or until puffed and deep golden brown. Serve the pancake immediately topped with the cooked apples and powdered sugar.
What’s your go-to weekend breakfast recipe?
Looking for another breakfast idea? Try these…
Almond Pancake from Green Kitchen Stories
Dutch Baby from Simply Recipes
Revolutionary Pancakes from My New Roots
Or, try my Fruit and Nut Pancake…
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