Ingredients
Method
Preheat your oven.
- Set the oven to 425°F (220°C). Place your 10-inch cast iron skillet inside while it preheats.
Prepare the apples.
- Slice the apples into thin rings or wedges. Toss them with a bit of sugar and cinnamon if you like them slightly spiced.
Make the batter.
- In a bowl, whisk eggs, milk, flour, sugar, vanilla, and salt together until smooth. The batter should be light and slightly thin.
Melt the butter.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until it melts and covers the bottom evenly.
Add apples and batter.
- Arrange the apple slices in the skillet. Pour the batter over them evenly, letting the apples peek through the top.
Bake.
- Place the skillet back in the oven. Bake for 20–25 minutes until the pancake is puffed and golden brown around the edges.
Serve.
- 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.