Breakfast/ Fall Flavors

Baked Apple Pancake

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

Ingredients

  • 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

Instructions

1

Preheat oven to 425 degrees.

2

Peel, core and thinly slice apples to about 1/8-1/4 of an inch thick. Place in a medium mixing bowl.

3

Pour melted butter, cinnamon, and brown sugar over apples. Stir until apples are coated.

4

Pour apples into a deep pie dish. Arrange apples so that they are all laying flat in layers.

5

Bake for 10 minutes.

6

Meanwhile, crack eggs into the same mixing bowl and beat together.

7

Whisk in milk, vanilla, and salt.

8

Add flour and whisk until combined. There will still be little lumps.

9

Pour over apple mixture. Bake 25 minutes

10

Remove from oven and sprinkle with powdered sugar.

11

Serve warm.

Notes

This recipe can be doubled and baked in a 9x13 inch pan.

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