Cracker Barrel Hot Apple Pancake Skillet Recipe is an American baked pancake made with eggs, almond milk, flour, baking powder, sautéed apples, brown sugar, and cinnamon cooked in a cast iron pan until puffed and golden.
The first time I made this, I used a regular frying pan instead of cast iron and the pancake stuck to the bottom and never puffed properly. Now I always use a proper oven-safe cast iron pan and it works every time.
Don’t open the oven door whilst it’s baking. The temperature drop makes the pancake collapse before it’s set. Leave it alone for the full 18 minutes and it’ll puff up beautifully.
Jump to RecipeCracker Barrel Hot Apple Pancake Skillet Recipe Ingredients
- 3 apples (Honeycrisp, Gala, or Braeburn), peeled, cored, and sliced
- 3 large eggs
- 30g (1oz) unsalted butter (or vegan alternative)
- 50g (1¾oz) light brown sugar
- ½ tsp ground cinnamon
- 120ml (4fl oz) almond milk (or dairy milk)
- 30g (1oz) plain flour (white, wholemeal, spelt, or gluten-free blend)
- ¼ tsp baking powder
How To Make Cracker Barrel Hot Apple Pancake Skillet Recipe
- Preheat and prep: Preheat your oven to 190°C (375°F/Gas Mark 5). In a small bowl, mix the brown sugar and cinnamon together until well combined.
- Create the batter: Whisk together the eggs and almond milk vigorously in a medium bowl until fully combined and slightly frothy. In a separate small dish, mix the flour and baking powder, then stir this into the egg mixture. Whisk just until the flour is incorporated. A few tiny lumps are fine.
- Caramelise the apples: Place a 25cm (10 inch) oven-safe frying pan, ideally cast iron, over medium heat. Melt the butter, then add the sliced apples and just 1 tablespoon of the brown sugar and cinnamon mixture. Cook, stirring occasionally, for about 5 minutes until the apples are soft and fragrant.
- Assemble: Pour the egg batter evenly over the hot, softened apples. Immediately sprinkle the remaining brown sugar and cinnamon mixture over the top of the wet batter.
- Bake: Transfer the pan directly to the preheated oven. Bake for 18-20 minutes until the pancake puffs up dramatically and the edges turn deep golden brown. Do not open the oven door during baking.
- Serve: Take the pan out of the oven. The pancake will deflate slightly as it cools, which is normal. Dust generously with icing sugar and slice into wedges.
Recipe Tips
Use a cast iron pan. It holds heat evenly and transfers from hob to oven without any problems. Regular frying pans with plastic handles don’t work.
Don’t overmix the batter. Whisk just until the flour disappears. A few lumps are fine. Overmixing makes the pancake tough instead of light and custardy.
Cook the apples properly. They need to soften before the batter goes in. Raw apples won’t cook through during the short baking time.
Don’t open the oven door whilst baking. The temperature drop makes the pancake collapse before it’s set. Leave it alone for the full 18 minutes.
Serve it immediately. The pancake is at its best straight out of the oven when it’s still puffed and hot. It deflates as it cools but still tastes good.
Use the right apples. Honeycrisp, Gala, or Braeburn hold their shape during cooking. Bramley apples turn to mush and make the pancake watery.
What To Serve With Hot Apple Pancake Skillet
This works well on its own as a complete breakfast or brunch dish. The eggs, apples, and sweet cinnamon sugar cover all the flavours without needing anything else.
It also fits with crispy bacon or sausages on the side for a full cooked breakfast. The savoury meat balances the sweet pancake without competing with it.
How To Store Hot Apple Pancake Skillet
Fridge
Let the pancake cool completely, then cover the pan tightly with clingfilm or transfer to an airtight container and keep in the fridge for up to 2 days. The texture softens as it sits.
Reheat
Reheat individual wedges in the microwave for 30-45 seconds or warm the whole pancake in the oven at 160°C (325°F/Gas Mark 3) for 10 minutes, covered loosely with foil.
Freeze
Cool the pancake completely, wrap tightly in clingfilm and foil, and freeze for up to 1 month. Defrost overnight in the fridge and reheat as directed above. The texture won’t be as light and puffy after freezing.
Cracker Barrel Hot Apple Pancake Skillet Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 190 kcal
- Protein: 5g
- Fat: 8g
- Carbohydrates: 25g
- Sugar: 18g
- Sodium: 80mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but use a proper oven-safe pan with a metal handle. Regular frying pans with plastic handles can’t go in the oven and will melt.
The pancake deflates before it’s set and won’t puff back up. The temperature drop stops it rising properly.
Yes. Use the same amount of full-fat dairy milk. The pancake will taste slightly richer but the method stays the same.
Cracker Barrel Hot Apple Pancake Skillet Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes25
minutes190
kcalA dramatic puffed pancake baked in a cast iron pan with caramelised apples, brown sugar, and cinnamon that rises high in the oven.
Ingredients
3 apples (Honeycrisp, Gala, or Braeburn), peeled, cored, sliced
3 large eggs
30g unsalted butter (or vegan alternative)
50g light brown sugar
½ tsp ground cinnamon
120ml almond milk (or dairy milk)
30g plain flour (white, wholemeal, spelt, or gluten-free)
¼ tsp baking powder
Directions
- Preheat oven to 190°C (375°F/Gas Mark 5). Mix brown sugar and cinnamon in a small bowl until combined.
- Whisk eggs and almond milk vigorously in a medium bowl until frothy. Mix flour and baking powder in a separate dish, then stir into egg mixture. Whisk just until flour is incorporated. A few lumps are fine.
- Place 25cm oven-safe frying pan (cast iron ideal) over medium heat. Melt butter, add sliced apples and 1 tbsp brown sugar/cinnamon mixture. Cook 5 minutes, stirring occasionally, until apples are soft and fragrant.
- Pour egg batter evenly over hot apples. Immediately sprinkle remaining brown sugar/cinnamon mixture over wet batter.
- Transfer pan to oven. Bake 18-20 minutes without opening door until pancake puffs dramatically and edges turn deep golden brown.
- Remove from oven. Pancake will deflate slightly as it cools (this is normal). Dust with icing sugar and slice into wedges.
