Baked Apple Cinnamon Pancake Skillet
Lightly sweet and spiced apples are topped with a fluffy pancake batter in these fall-inspired apple cinnamon pancakes. Comes together easily in a skillet– cook the apples slightly first, then pour the pancake batter on top and bake! Less work than regular pancakes!
Servings: 5 servings
Calories: 558kcal
Ingredients
Apples
- ¼ cup unsalted butter
- 4 cups peeled and sliced apples (about 3-4 large apples)
- ½ cup brown sugar
- 1 lemon juiced
- 1 Tablespoon all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Pancake Batter
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- optional: 1 Tablespoon + ½ teaspoon granulated sugar
Instructions
- Preheat the oven to 400ºF.
- Pre-Cook the Apples: Melt the butter in a large skillet– like this 12-inch cast iron skillet– over medium heat. Add the apple slices, brown sugar, lemon juice, flour, and spices. Cook, stirring, for 3-5 minutes, until the apples are coated and begin to soften.
- Make the Pancake Batter: Whisk the melted butter, sugar, egg, vanilla, and milk together in a medium bowl. Add the flour, baking powder, baking soda, salt and cinnamon, and whisk until combined until mostly smooth. Carefully pour and spread the batter over the apples. If using, sprinkle the cinnamon sugar evenly on top.
- Bake for 12-14 minutes or until the pancake layer is slightly golden and the apple filling is bubbling around the edges. The pancake should spring back when pressed with your finger. Remove from the oven.
- Serve warm on its own, topped with powdered sugar or maple syrup. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The apples can be made up to 2 days ahead of time, covered tightly and stored in the refrigerator. The day of, preheat the oven to 400ºF, spread the apples in an oven-safe skillet or baking dish, and begin at step 3.
- Freezing Instructions: The cooked cinnamon apples (without the pancake) and the entire pancake skillet can be frozen for up to 3 months. Thaw overnight in the refrigerator. If pre-making the apples, begin at step 2 once thawed.
- Apples: Use your favorite apple variety. I usually use Gala, but Honeycrisp or Granny Smith work too. Sometimes I even do a combination as a way to use up apples at the end of the week.
Nutrition
Calories: 558kcal | Carbohydrates: 86g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 350mg | Potassium: 337mg | Fiber: 5g | Sugar: 46g | Vitamin A: 748IU | Vitamin C: 16mg | Calcium: 189mg | Iron: 3mg
