Baked Apple Pancakes

Turn tradition on its head and instead of having Apple Pie for dessert, try these yummy Baked Apple Pancakes for breakfast!


  • 1 Granny Smith apple, cored, peeled, cut into 1/4 inch thick slices
  • 2 teaspoon fresh lemon juice
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all purpose flour
  • 1 tablespoon plus 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup (packed) dark brown sugar
  • 1 1/4 teaspoon ground cinnamon
  • 4 tablespoon (1/2 stick) unsalted butter


  • Preheat oven to 450˚F.
  • Toss apple slices with lemon juice in a medium bowl.
  • Whisk eggs and milk in a large bowl.
  • Add flour, 1 tablespoon sugar, and salt.
  • Whisk until batter is almost smooth.
  • Mix brown sugar, cinnamon, and 1/4 cup sugar in a small bowl.
  • Melt 1 tablespoon butter in each of two 6 inch oven-proof nonstick skillets over medium heat.
  • Pour half of batter into each skillet.
  • Arrange half of apple slice evenly over batter in each skillet.
  • Transfer skillets to oven and bake until pancakes are set around the edges but still wet in the center (8 minutes).
  • Remove from oven and sprinkle half of the brown sugar mixture over each pancake.
  • Dot each with 1 tablespoon butter.
  • Using a spatula, carefully turn pancakes over.
  • Return to oven and bake until pancakes rise, sugar melts to sauce consistency, and top is golden (6 minutes).
  • Invert onto platters and serve warm.

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