Cinnamon Apple Skillet Pancake
This apple skillet pancake recipe is a one-dish cinnamon-apple cake baked over caramelized apple slices. It takes only minutes to assemble, but looks and tastes like you’ve been baking all day.
Who doesn’t love all things apple and cinnamon? This apple-cinnamon pancake recipe is super simple and results in a beautiful baked apple cake without all the fuss. It will fill your home with the warm flavors of fall: sweet apples and warm spices. What’s better than that on a cool autumn day? Or any day, really.
About this apple skillet pancake:
Full of tender apple bites mixed with cinnamon and nutmeg resting atop caramelized apple slices, this skillet recipe creates one delicious pancake that feeds a crowd.
It may remind you of a Dutch or German pancake, but contains less egg and more flour, resulting in a denser cake, which cuts easily into wedges for serving.
The layer of sliced apples on the bottom on the skillet melts slightly into the sugar, resulting in a perfectly browned and caramelized apple base. YUM!
Try pairing it with an apple cider mimosa for a perfect fall feast!
The cake bakes up to roughly double its size, meaning this apple skillet pancake is great as the main course at breakfast, to bring to a party, or to serve as a dessert. It’s great for a quick weekend treat and is also perfect for entertaining.
It is highly customizable to meet dietary needs and preferences, and it doesn’t require you to stand at the stove flipping pancakes.
Once you pop it in the oven, you’re free to mingle with your friends or tidy up your kitchen workspace or put together an easy cake topping, like a quick mix of sugar and cinnamon and chopped nuts, a yummy cream cheese glaze, or an apple compote.
What you need
- Baking soda
- Baking powder
- Milk (any type, dairy or non-dairy)
- Maple syrup or cinnamon sugar or confectioners sugar for topping (optional)
- A 10-inch cast-iron or oven-safe skillet
- Medium and large mixing bowls
- Whisk (or large fork)
- Sharp knife
How to make it your own
- The recipe calls for one whole apple, but you can use a variety of apples to achieve your desired flavor. For example, try half a honeycrisp and half a granny smith apple if you like your cakes a little tart, or use gala and fuji if you prefer a sweeter cake.
- You can mix in a few chopped nuts like pecans or walnuts to add a nutty texture and flavor.
- If you are looking for a caramel apple experience, try granny smith apples and top with a caramel sauce and chopped walnuts or pecans.
- Swap the white flour for a whole grain wheat flour if you’re looking to make a healthier apple skillet. You can also use non-dairy milk, eggs, and butter to make a vegan apple cinnamon skillet. You could also try these vegan apple pancakes.
- Because this cake serves in wedges, you can use different toppings to move this cake from breakfast to dessert. For example, at breakfast you can serve this pancake with fruit and maple syrup. Or try it with maple cinnamon butter. For dessert, you can treat it more like an apple pie, and top with whipped cream or serve warm with vanilla ice cream.
It’s easy to prep this recipe the night before so you can save time in the morning. Just mix the dry ingredients and cover, and cut/grate your apples and store in the refrigerator.
Store in the refrigerator, covered, for up to 3 days.
This cake is delicious warm from the oven AND at room temperature, making it easy to bring along to a party.
Get the Recipe: Cinnamon Apple Skillet Pancake
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk dairy or non-dairy
- 1 tablespoon butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 apple halved and cored
- 1 tablespoon butter to coat skillet
- Preheat oven to 350°F. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together milk, melted butter, egg and vanilla.
- Stir the wet ingredients into the dry, just until combined. Don’t overmix.
- Heat a 10-inch skillet over medium heat. While skillet is warming up, slice about ¾ of the apple into thin slices. Set aside for a moment.
- Grate, or finely chop, the remaining quarter apple into the batter. Add the cinnamon and nutmeg and stir just until incorporated.
- When skillet is hot, add 1 tablespoon butter. When melted, lay apple slices on bottom of skillet. Pour pancake batter over apples.
- Place skillet in oven (don’t forget to turn off the stove burner!). Bake for 12 to 15 minutes, or until toothpick inserted in center comes out clean.
- Allow to cool for just a minute, then remove pancake to a dish and slice into wedges. Top with cinnamon sugar or serve with maple syrup.
- Store in the refrigerator, covered, for up to 3 days.
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