Apple Cinnamon Baked Pancake Recipe

Name: Apple Cinnamon Baked Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Granny Smith Apples; 4 Tablespoons Butter (salted); 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 cups Brown Sugar (can Substitute Splenda Brown Sugar If Desired); 3 whole Eggs; 1/2 cups Milk; 1/2 cups Heavy Whipping Cream; 1 teaspoon Vanilla Extract; 1/4 teaspoons Salt; 1/2 cups All-purpose Flour; 1 cup Heavy Cream - Optional For Topping

Servings: persons

3 whole Granny Smith Apples
4 Tablespoons Butter (salted)
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 cups Brown Sugar (can Substitute Splenda Brown Sugar If Desired)
3 whole Eggs
1/2 cups Milk
1/2 cups Heavy Whipping Cream
1 teaspoon Vanilla Extract
1/4 teaspoons Salt
1/2 cups All-purpose Flour
1 cup Heavy Cream - Optional For Topping

1
Peel, Core and Slice all 3 Apples
2
In a cast iron pan (or other oven proof pan) melt the butter over medium heat. Add sliced apples, cinnamon and nutmeg to the pan and saute for 8-10 minutes until apples get slightly soft. Remove pan from heat and set aside.
3
NOTE: best results will allow for the apple mixture to completely cool - at least an hour. You can easily stop here and store in the fridge overnight. This ensures that the apple mixture will stay on top of the other ingredients when the finished product is complete.
4
Preheat oven to 475 degrees
5
Using a mixer, blend the eggs together. Add milk and cream, vanilla and blend. Add salt and flour and mix together until blended. Set aside for 15 minutes.
6
After resting, take the batter mixture and pour over the apple mixture. Place in the oven and cook for 18 minutes or until the top starts to brown lightly.
7
While pancake is in the oven, mix the whipping cream with desired amount of sugar.
8
Remove pancake from the oven - let sit on counter for 2 minutes. Take platter and place on top of pan - quickly invert the pan so the contents are placed nicely on the platter. Cut like a pie and serve immediately with whipped cream topping.'

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole Granny Smith Apples, 4 Tablespoons Butter (salted), 1 teaspoon Cinnamon, 1/2 teaspoons Nutmeg, and more.

Yes, Apple Cinnamon Baked Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Cinnamon Baked Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions