There’s nothing like baking with apples on crisp fall day! This recipe is the most scrumptious combination of apple pie and a pancake/dutch baby pancake. This baked pancake is made in a pie dish with fresh apples, cinnamon, brown sugar and vanilla. Serve it warm with a sprinkle of powdered sugar or a little homemade buttermilk syrup and you’ve got the perfect fall breakfast!
Baked Apple Pancake
- 3 medium sweet apples, I prefer gala for this recipe
- 1/4 cup butter, melted
- 1 Tablespoon cinnamon
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup flour
- powdered sugar for dusting
Preheat oven to 425 degrees.
Peel, core and thinly slice apples to about 1/8-1/4 of an inch thick. Place in a medium mixing bowl.
Pour melted butter, cinnamon, and brown sugar over apples. Stir until apples are coated.
Pour apples into a deep pie dish. Arrange apples so that they are all laying flat in layers.
Bake for 10 minutes.
Meanwhile, crack eggs into the same mixing bowl and beat together.
Whisk in milk, vanilla, and salt.
Add flour and whisk until combined. There will still be little lumps.
Pour over apple mixture. Bake 25 minutes
Remove from oven and sprinkle with powdered sugar.
This recipe can be doubled and baked in a 9x13 inch pan.