Baked Apple Cinnamon Pancake makes a cozy breakfast with ingredients you probably already have.
The base of eggs, milk, and flour bakes into a light, puffy layer over warm apples. A touch of cinnamon ties it all together, and a dusting of powdered sugar gives it a nice finish without extra effort.
It’s a fun way to switch up your usual breakfast routine while still keeping it family friendly.
You don’t need to flip stacks of pancakes or spend forever at the stove.
This one bakes in a single pan and comes out ready to slice and share.
Whether you’re making a relaxed weekend breakfast or want something a little different for brunch, this oven pancake is worth keeping in the mix.
Why You’ll Love This Baked Apple Cinnamon Pancake
Family-Friendly
It’s baked in one dish, sliced, and served warm—great for a relaxed family breakfast.
Balanced Ingredients
Uses skim milk and a small amount of butter while still tasting rich and satisfying.
Versatile
Works for breakfast, brunch, or even a light dessert.
Tips and Tricks
Cooking the Apples
Cook the apples until golden before adding them to the pie plate. This step builds more flavor and prevents soggy results.
Blending the Batter
Blending the batter makes it smooth and helps the pancake rise evenly in the oven.
Ingredient Substitutions
Apples
Gala apples work well, but Honeycrisp or Fuji can be swapped for a similar sweet taste.
Milk
Whole or 2% milk can replace skim if that’s what you have.
Serving Suggestions
Serve warm with a side of fresh fruit, Greek yogurt, or a drizzle of maple syrup.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet, cover loosely with foil, and warm in a 325°F oven until heated through.
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Baked Apple Cinnamon Pancake
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 2 tablespoon unsalted butter divided
- 2 small Gala apples cored, cut in ¼-inch-thick slices
- ¼ teaspoon ground cinnamon
- 1 cup fat-free skim milk
- ¼ cup all-purpose flour
- 3 large eggs
- 2 tablespoon sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon powdered sugar
Instructions
- Preheat oven to 400°F.
- Coat a 9-inch pie plate with cooking spray.
- In a skillet over medium heat, melt 1 tablespoon butter.
- Add sliced apples and raise heat to medium-high. Cook, stirring sometimes, until apples are golden, about 8–10 minutes.
- Sprinkle cinnamon over apples and stir to coat. Remove from heat and let cool slightly.
- Arrange apples evenly on the bottom of the prepared pie plate.
- Wipe the skillet clean. Melt the remaining 1 tablespoon butter over medium heat.
- Pour the melted butter into a blender. Add milk, flour, eggs, sugar, vanilla, and salt.
- Blend until smooth.
- Pour the batter evenly over the apples in the pie plate.
- Bake 25–30 minutes, until puffed and golden.
- Let cool until warm. Dust with powdered sugar.
- Slice into 6 pieces and serve warm.
Notes
Tips and Tricks
Cooking the Apples
Cook the apples until golden before adding them to the pie plate. This step builds more flavor and prevents soggy results.Blending the Batter
Blending the batter makes it smooth and helps the pancake rise evenly in the oven.Ingredient Substitutions
Apples
Gala apples work well, but Honeycrisp or Fuji can be swapped for a similar sweet taste.Milk
Whole or 2% milk can replace skim if that’s what you have.How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet, cover loosely with foil, and warm in a 325°F oven until heated through.Nutrition
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