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Cinnamon Apple Puffed Pancake

Cinnamon Apple Puffed Pancake
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Discover the irresistible taste of Cinnamon Apple Puffed Pancake, a fluffy, flavorful breakfast perfect for cozy mornings. This baked pancake combines tender, caramelized apples with warm cinnamon and a light, airy texture that puffs beautifully in the oven. Easy to prepare with simple ingredients, it’s a comforting, family-friendly dish ideal for breakfast, brunch, or a cozy snack.

Ingredients

Scale

Apples

  • 2 large fresh tart apples (such as Granny Smith), peeled, cored, and thinly sliced
  • 2 tablespoons butter (for sautéing apples)
  • 1 teaspoon ground cinnamon (for apples)

Batter

  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup milk (or almond/oat milk for dairy-free option)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons butter (for greasing the pan)
  • Optional spices: 1/4 teaspoon nutmeg or ground ginger (to spice it up)
  • Optional nuts: 1/4 cup chopped walnuts or pecans (for added crunch)

Instructions

  1. Prepare the apples: Peel, core, and slice your apples thinly. Heat 2 tablespoons of butter in a skillet over medium heat, then add the apple slices and 1 teaspoon ground cinnamon. Sauté gently until the apples are tender and fragrant, about 5-7 minutes. Remove from heat and set aside.
  2. Make the batter: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until combined. Gradually add the flour, stirring gently until the batter is smooth but not overmixed to keep it light and airy.
  3. Combine apples and batter: Carefully fold the cooked apples into the batter, making sure they are evenly distributed without crushing the slices. If using nuts or additional spices, fold them in here.
  4. Bake: Preheat your oven to 425°F (220°C). Melt 2 tablespoons of butter in a cast-iron skillet or ovenproof pan until sizzling hot. Pour the batter with apples into the hot pan and bake in the preheated oven for 20-25 minutes, or until the pancake is puffed up and golden brown.
  5. Serve warm: Remove the pancake from the oven and serve immediately to enjoy the full puffed effect and warm flavors. Optionally dust with powdered sugar, drizzle maple syrup or honey, or add a dollop of whipped cream or vanilla yogurt for extra indulgence.

Notes

  • Preheat the pan to ensure a crispy edge and even puffing.
  • Do not overmix the batter to keep the pancake airy.
  • A cast-iron skillet is recommended for even heat and golden crust.
  • Serve immediately as the pancake deflates as it cools.
  • Store leftovers airtight in the fridge for up to 2 days or freeze for up to 1 month.
  • Reheat gently in a preheated oven at 350°F (175°C) for 5-7 minutes; avoid microwaving to prevent sogginess.

Nutrition

Keywords: Cinnamon apple pancake, puffed pancake, baked pancake, cinnamon breakfast, apple breakfast, gluten-free pancake, brunch recipe

Find it online: https://marygourmet.com/cinnamon-apple-puffed-pancake/