If mornings had a superhero, it would probably be the apple skillet pancake. Picture this: golden, fluffy edges, a caramelized apple center, and that slightly crisp exterior that makes each bite sing. Whether you’re brewing coffee for yourself or planning a weekend breakfast for friends, this apple pancake recipe is bound to impress.
Unlike your everyday pancakes, the apple skillet pancake bakes in a cast iron skillet. This gives it a rustic charm and a depth of flavor that’s hard to beat. It’s sometimes called a Dutch baby apple pancake or German apple pancake, depending on who’s serving it. Either way, it’s a baked apple breakfast that feels fancy but is surprisingly easy to make.
Ingredients You’ll Need
Here’s what you’ll need for this apple pancake skillet masterpiece:
- 3 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 2 tablespoons butter
- 2 medium apples (sliced or cored into rings)
- Optional: cinnamon, nutmeg, or powdered sugar for topping
These ingredients are simple, yet they come together to make something extraordinary. I recommend using crisp apples like Honeycrisp or Granny Smith—they hold up well during baking and add a pleasant tartness.
Step-by-Step Instructions
- Preheat Your Oven and Skillet
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat. This step helps the pancake puff up beautifully. - Prepare the Apples
While the oven warms up, slice your apples into rings or wedges. Toss them lightly in a teaspoon of sugar and a pinch of cinnamon if you like a hint of spice. - Make the Batter
In a medium bowl, whisk together eggs, milk, flour, sugar, vanilla, and salt until smooth. This pancake batter is thinner than your usual pour, which is perfect for creating a puffed Dutch baby texture. - Melt Butter in Skillet
Carefully remove the hot skillet from the oven. Add butter and swirl until melted. The butter should sizzle, giving your pancake a golden, crispy edge. - Arrange Apples and Pour Batter
Arrange apple slices in the skillet and pour the batter over them evenly. The apples should peek through, creating a beautiful, rustic presentation. - Bake to Perfection
Bake for 20-25 minutes until the pancake is puffed and golden brown. The edges should lift slightly while the center remains tender. Resist the urge to open the oven too early—this is when patience pays off. - Serve Immediately
Apple skillet pancakes deflate slightly as they cool, so serve right out of the oven. Dust with powdered sugar or drizzle maple syrup. I like a simple cinnamon-sugar sprinkle for a morning treat that doesn’t overpower the apple flavor.
Variations to Try
- Apple Pancake Casserole: Make a larger batch in a 9×13-inch baking dish for family breakfasts.
- Apple Pancake Bake: Add chopped nuts or raisins to the batter for extra texture.
- Caramel Apple Dutch Baby: Top with a quick caramel drizzle for a brunch-worthy twist.
- Savory Twist: Swap sugar for a pinch of salt and add sharp cheddar for a sweet-savory breakfast option.
Tips for the Perfect Apple Skillet Pancake
- Choose the Right Apples: Crisp, firm apples prevent the pancake from turning mushy.
- Hot Skillet Matters: A properly preheated skillet gives the edges that irresistible crisp.
- Don’t Overmix Batter: Whisk until combined—overmixing creates a dense pancake.
- Timing is Key: Keep an eye on the last five minutes of baking. The pancake should puff and brown without burning.
Why This Recipe Works
This baked apple pancake stands out because it’s simple yet impressive. You get the caramelized sweetness of baked apples, a light, airy pancake, and a rustic look straight from the skillet. It’s a breakfast idea with apples that works for casual mornings or special brunches. You can also double it for a pancake warmer-ready dish that’s perfect for feeding a crowd.
Breakfast Ideas With Apples
If you love this apple skillet pancake, you’ll enjoy trying other morning treats:
- Apple Dutch Baby Pancake Cast Iron Skillet: Keeps the rustic charm intact.
- German Apple Pancake: Thin, slightly crisp, and ideal with a squeeze of lemon.
- Apple Pancake Rings: Fun for portion-controlled servings or kids’ breakfasts.
- Baked Apple Breakfast: Serve with yogurt and granola for a lighter option.
Apple Skillet Pancake
Ingredients
Method
- Set the oven to 425°F (220°C). Place your 10-inch cast iron skillet inside while it preheats.
- Slice the apples into thin rings or wedges. Toss them with a bit of sugar and cinnamon if you like them slightly spiced.
- In a bowl, whisk eggs, milk, flour, sugar, vanilla, and salt together until smooth. The batter should be light and slightly thin.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until it melts and covers the bottom evenly.
- Arrange the apple slices in the skillet. Pour the batter over them evenly, letting the apples peek through the top.
- Place the skillet back in the oven. Bake for 20–25 minutes until the pancake is puffed and golden brown around the edges.
- Remove from the oven and dust with powdered sugar or drizzle maple syrup over the top. Serve warm straight from the skillet.
Notes
- The pancake will puff up in the oven and then gently fall as it cools — that’s totally normal.
- You can swap the apples for pears or peaches for a fun twist.
- Serve it right away for the best texture — it’s fluffiest when hot.
- Leftovers reheat well in the oven for about 5 minutes at 350°F.
Frequently Asked Questions (FAQ)
Q: Can I make this apple pancake ahead of time?
A: It’s best fresh from the oven since it deflates as it cools. You can prepare the apples and batter ahead, then bake just before serving.
Q: What kind of apples work best?
A: Firm, crisp apples like Honeycrisp, Granny Smith, or Fuji hold their shape and provide a nice balance of sweet and tart.
Q: Can I use a non-cast iron skillet?
A: Yes, but a cast iron skillet gives the best puff and crispy edges. Make sure it’s oven-safe.
Q: How do I reheat leftovers?
A: Warm in a 350°F oven for 5-7 minutes. The edges will regain some crispness.
Q: Can I make this gluten-free?
A: Absolutely! Use your favorite gluten-free flour blend in a 1:1 substitution. Texture may vary slightly.
