Hot Apple Pancake Skillet Recipe

This impressive Hot Apple Pancake Skillet showcases tender slices of caramelized fruit bathed in a rich, egg-heavy batter spiced with warm cinnamon. As it bakes, the batter rises into a spectacular, golden puff with a pudding-soft interior that contrasts beautifully with the crisp, sugared edges. It is the ultimate low-effort, high-reward centerpiece for a lazy Sunday morning brunch.

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Hot Apple Pancake Skillet Ingredients

3 Apples: Peeled, cored, and sliced. Varieties like Honeycrisp, Gala, or Fuji work best for baking as they hold their shape.
3 Large Eggs: The main structure of the pancake; this high egg-to-flour ratio creates the signature custard texture.
2 tablespoons Butter: Or vegan alternative; used to sauté the apples and grease the skillet.
1/4 cup Brown Sugar: Combined with 1/2 teaspoon Cinnamon to create a caramel crust on the fruit.
1/2 cup Almond Milk: Or regular dairy milk; adds creaminess to the batter.
2 tablespoons Flour: You can use white, wheat, spelt, or a gluten-free blend. The small amount of flour ensures the pancake remains light rather than cakey.
1/4 teaspoon Baking Powder: Helps the pancake puff up in the oven.

How To Make Hot Apple Pancake Skillet

Preheat and Prep: Preheat your oven to 375°F (190°C). In a small bowl, mix the brown sugar and cinnamon together until well combined.
Create the Batter: In a medium bowl, vigorously whisk together the eggs and almond milk 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 acceptable.
Caramelize the Apples: Place a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Melt the butter, then add the sliced apples and just 1 tablespoon of the brown sugar/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 skillet directly to the preheated oven. Bake for 18 to 20 minutes. You are looking for the pancake to puff up dramatically in the pan and for the edges to turn a deep golden brown.
Serve: Remove from the oven (it will deflate slightly as it cools, which is normal). Dust generously with powdered sugar and slice into wedges.

Recipe Tips

The Puff Factor: Do not open the oven door during the first 15 minutes of baking. The steam generated inside needs to stay trapped to help the pancake rise. If you let the cool air in too early, it may collapse.
Cast Iron is King: A cast-iron skillet retains heat superiorly, creating a darker, crispier bottom crust than a regular non-stick pan.
Serve Immediately: Like a soufflé or a Dutch baby, this pancake looks most impressive the second it comes out of the oven. Have your guests seated and ready!
Flour Flexibility: Because this recipe relies mostly on eggs for structure, it is very forgiving with flour substitutions. A gluten-free 1-to-1 blend works seamlessly here.

What To Serve With Apple Pancake Skillet

Maple Syrup: A drizzle of warm syrup enhances the cinnamon notes.
Breakfast Sausage: The savory, salty meat balances the sweetness of the apples.
Greek Yogurt: A dollop of tart yogurt adds creaminess and cuts the sugar.
Fresh Berries: Serve with a side of raspberries or blackberries for a pop of color.

How To Store Hot Apple Pancake Skillet

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture will become denser and more pudding-like as it cools.
Reheat: Reheat slices in a 350°F oven for 5-8 minutes to warm through. Microwaving is quick but will result in a rubbery texture.
Freeze: Freezing is not recommended for this dish, as the high moisture content of the apples and custard batter will become soggy upon thawing.

Hot Apple Pancake Skillet Nutrition Facts

Calories: 240 kcal
Fat: 10g
Carbohydrates: 32g
Sugar: 24g
Protein: 8g

Nutrition information is estimated per serving based on 3 servings.

FAQs

What apples are best for this recipe?

Crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Braeburn are excellent choices. They soften without turning into applesauce during the sautéing process. Granny Smith works if you prefer a tart contrast to the brown sugar.

Is this a Dutch Baby?

Essentially, yes. It is very similar to a Dutch Baby or a German Pancake, but with a higher volume of fruit and slightly less flour, giving it a texture that leans more towards a clafoutis or baked custard.

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately the night before. However, combine them just before pouring into the skillet to ensure the baking powder is active for the best rise.