Hot Apple Pancake Skillet Recipe

This hot apple pancake skillet is kinda like a fluffy baked crepe with warm cinnamon apples underneath. Great if you’re craving something sweet but not in the mood to flip pancakes forever. Just mix, bake, done.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: caramelized, warm, cinnamon-spiced
• Great for: lazy mornings, cozy breakfasts, sweet lunches

Why I Like This Recipe

Not gonna lie, this one saved me on a Sunday when I had like… one apple and a bunch of random breakfast energy. No flipping. No stacks. Just mix, pour, bake. The edges puff up like magic and it smells like a fall candle exploded. In a good way.

Ingredients

• 3 large eggs
• ½ cup whole or 2% milk
• 1 apple (Granny Smith, Honeycrisp, or Pink Lady)
• 4 tbsp unsalted butter
• 3 tbsp granulated sugar – divided
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• ½ cup all-purpose flour
• Powdered sugar or maple syrup – for topping

How To Make Hot Apple Pancake Skillet

1. Warm up your eggs + milk: Let ’em sit at room temp for about 30 mins while you get everything else going. Makes the batter puff better.
2. Preheat your oven: 425°F — middle rack. No need to line anything.
3. Prep the apple: Peel it, core it, slice it thin. Doesn’t have to be perfect. Just try to keep the pieces similar size.
4. Start the skillet: Melt butter over medium heat in a 10-inch cast iron. Toss in apple slices, 2 tbsp sugar, cinnamon, nutmeg. Stir here and there — about 5 mins. You want soft + slightly golden.
5. Make the batter: Either in a bowl or blender — eggs, milk, remaining 1 tbsp sugar, vanilla, salt, flour. Whisk or blend until smooth. No lumps.
6. Layer + pour: Flatten the apple layer in the skillet. Pour the batter right on top, nice and even.
7. Bake it: Into the oven for 12–15 mins. It’ll puff up around the edges. Center should be set. Don’t overthink it.
8. Serve: Dust with powdered sugar. Or drown it in maple syrup. Your call.

Tips for Success

• Room temp ingredients = better rise
• Use a cast iron skillet if you’ve got one — holds heat best
• Don’t overcook the apples — soft, not mush
• Let it cool a few mins before cutting or it’ll deflate too fast

Storage and Reheating

• Fridge: Keeps 2–3 days. Store in a sealed container. Reheat at 300°F until warm.
• Freezer: Wouldn’t recommend it. Texture gets weird.
• Room Temp: Eat it fresh — it deflates fast.

Frequently Asked Questions

• Can I use other fruit?
  Sure — pears work, or thin sliced peaches. Just keep it soft.
• Do I need a cast iron skillet?
  It helps, but an oven-safe nonstick pan could work in a pinch.
• Can I make it dairy-free?
  Use plant milk and vegan butter, but it might not puff as much.
• Why did mine not rise?
  Could be cold ingredients or too much liquid. Try whisking the batter a little longer.
• Is this sweet or savory?
  It’s sweet-ish. Think crepe vibes, not dessert-cake.

Common Mistakes and How to Dodge Them

• Cold ingredients = flat pancake: Let the milk and eggs chill on the counter first.
• Apple pieces too thick: They won’t cook through in time. Thin is better.
• Overmixing the batter: You want smooth, not foamy. Go easy.
• Not spreading the apples evenly: If they clump, some slices burn while others stay raw.
• Opening the oven too early: It deflates fast. Wait at least 12 minutes before checking.

Nutrition Facts (Per Serving)

• Calories: ~250 kcal
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 135mg
• Sodium: 190mg
• Potassium: 140mg
• Total Carbohydrate: 27g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 6g