Puffed Apple Pancake *


This is a wonderful breakfast treat.  I didn’t have enough Golden Del. apples on hand, even though I planned well, so I used 3T. butter instead of 4.  It turned out flavored like apple pie, mixed with an omelet, and a pancake.  It was awesome.  I suggest eating it on day 1 though, that’s when the flavor and rise was the best.  Within 30 minutes it falls to a thin height and won’t be as attractive. 


  • 1 cup whole milk
  • 4 large eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract**
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon**
  • 2/3 cup all purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter
  • 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
  • 3 tablespoons (packed) golden brown sugar
  • Powdered sugar (optional)

**To make this IC safe, at least remove the cinnamon, possibly the vanilla if it bothers you.



  • Preheat oven to 425°F.
  • Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth.
  • Place butter in 13×9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes.
  • Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish.
  • Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
  • Pour batter over apples in dish and sprinkle with brown sugar.
  • Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.


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