Sauteed Apple-Pumpkin Oven Pancake Recipe

Name: Sauteed Apple-Pumpkin Oven Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; ⅔ cup canned pumpkin; ⅔ cup whole milk; ⅔ cup all-purpose flour; 1 teaspoon vanilla extract; ⅛ teaspoon salt; 1 ½ teaspoons cinnamon, divided; 4 tablespoons light brown sugar, packed and divided; 3 tablespoons butter, divided; 4 large apples, peeled, cored and cut into 3/8-inch slices; powdered sugar, for dusting

Servings: persons

4 large eggs
⅔ cup canned pumpkin
⅔ cup whole milk
⅔ cup all-purpose flour
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ teaspoons cinnamon, divided
4 tablespoons light brown sugar, packed and divided
3 tablespoons butter, divided
4 large apples, peeled, cored and cut into 3/8-inch slices
powdered sugar, for dusting

1
Heat oven to 425 degrees F.
2
Place a large cast-iron skillet in the oven to heat.
3
In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 t of the cinnamon and 2 T of the brown sugar.
4
Blend for a few seconds to just mix the ingredients.
5
Scrape the sides and blend again to incorporate.
6
Set aside.
7
In large skillet over medium-high heat, melt 2 T of the butter.
8
Add the apples and saute until just tender, about 5-7 minutes.
9
Sprinkle with remaining 2 T brown sugar and 1/2 t of the cinnamon.
10
Stir to coat the apples, then remove the skillet from the heat.
11
Remove the cast-iron skillet from the oven and add the remaining 1 T of butter, tilting to coat the bottom.
12
Spoon the sauteed apples over the bottom of the cast-iron skillet.
13
Pour the batter over the hot apples, then bake until puffed and golden brown, about 20-25 minutes.
14
Dust with powdered sugar and serve immediately.

433

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.

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 11 ingredients. The key ingredients include: 4 large eggs, ⅔ cup canned pumpkin, ⅔ cup whole milk, ⅔ cup all-purpose flour, and more.

Yes, Sauteed Apple-Pumpkin Oven 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!

Sauteed Apple-Pumpkin Oven Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions