Sunday brunch at our house often means experimenting with new and delightful recipes, and last weekend was no exception. I whipped up some baked apple pancakes, and they were a hit with the family. There’s just something about the combination of warm apples melded into fluffy pancake batter that makes it perfect for lazy weekend mornings. I remember the aroma that filled our kitchen, a comforting mix of cinnamon and vanilla, as everyone gathered around the table eagerly awaiting their plates.
This recipe reminds me of a cozy autumn day, the kind where you can hear leaves crunching underfoot and feel a crisp breeze. It was actually my grandmother who used to make a version of these pancakes, albeit hers were more of a skillet creation than baked. I decided to tweak it a bit, adding a baking twist that brings out the rich flavor of baked apples, and boy, was it worth it!
Every bite carries the sweet-tart essence of apples, and with the added hint of cinnamon, it feels like a warm hug on a plate. This dish has quickly become a family favorite, not just because of its taste but also due to how simple it is to throw together, making it a staple for our weekend brunches. If you’re like me and love to see the delight on your loved ones’ faces as they dig into something delicious, you’ll want to give this baked apple pancakes recipe a try. Set aside a Sunday morning, gather your ingredients, and let the magic happen in your kitchen. You won’t regret it!
How to Make Baked Apple Pancakes
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Ingredients:
- 3 eggs
- 1 large or 2 small tart apples, peeled or unpeeled, cored, and sliced thin
- 2/3 cup milk
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup all-purpose flour
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter
- Powdered sugar and maple syrup for serving
Directions:
- Begin by preheating your oven to a toasty 425°F. Grab a medium-sized mixing bowl and whisk together your granulated sugar, cinnamon, lemon zest, vanilla, salt, and eggs, creating a frothy mixture.
- Slowly incorporate the flour and milk into your egg mixture, whisking until your batter is smooth and lump-free.
- Take a 10-inch cast-iron skillet or any oven-proof pan, place it over medium heat, and melt the butter. Use a pastry brush to ensure the sides of the skillet are well-coated with the melted butter.
- Layer the thin apple slices evenly at the bottom of the skillet, then gently pour the pancake batter over the apples.
- Carefully transfer the skillet to your preheated oven and bake for 18 to 22 minutes, or until your pancake is golden and beautifully puffed.
- Once the pancake is perfectly baked, give it a dusting of powdered sugar and serve hot with a generous drizzle of maple syrup. Relish every mouthwatering bite!
No Apples? Try These Alternatives
If you’re out of apples, don’t worry! Pears make a fantastic substitute, offering a similar texture and sweetness. You can also experiment with other fruits like peaches or even berries for a unique twist. Just make sure to slice them thinly and adjust sugar levels to suit the fruit’s sweetness. These tweaks maintain the recipe’s essence while adding your personal touch.
Best Ways to Store Baked Apple Pancakes Leftover
To keep your baked apple pancakes fresh, store any leftovers in an airtight container in the fridge, where they’ll last for up to three days. If you prefer, you can also freeze them. Simply wrap the pancake in foil and place it in a freezer-safe bag. To reheat, pop them in the oven at 350°F for about 10 minutes or until warm.
Perfect Pairings for Baked Apple Pancakes
These pancakes go beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. For a balanced brunch, consider serving them alongside crispy bacon or sausages. A warm cup of coffee or a chilled apple cider makes a perfect beverage pairing to enhance the cozy flavors.
Secrets to Perfecting Baked Apple Pancakes
For the fluffiest pancakes, ensure your eggs are at room temperature before whisking. If you prefer a more pronounced apple flavor, try adding a tablespoon of apple sauce to the batter. Don’t skip preheating your oven and skillet—it helps the pancake rise evenly. Remember, patience is key; let the batter rest for a few minutes before baking.
Seasonal Twists for Baked Apple Pancakes
In the fall, try incorporating pumpkin spice or nutmeg for an autumnal flair. During summer, switch apples for ripe peaches or plums for a refreshing twist. In winter, add a touch of ginger for warmth, while spring calls for fresh berries or tropical fruits like mango. Each season brings its own charm to this versatile recipe.
FAQs:
Can I prepare the batter ahead of time?
Yes, you can prepare the batter the night before to save time in the morning. Just make sure to cover it tightly and refrigerate. Stir it gently before pouring it over the apples. This convenience makes it perfect for early risers who want a quick start to their day.
Can I use different types of flour?
Absolutely! Whole wheat or gluten-free flour can be substituted for a healthier or allergen-friendly option. Keep in mind that the texture might vary slightly, and you may need to adjust the liquid content to achieve the desired batter consistency.
What kind of apples work best?
Tart apples like Granny Smiths are ideal due to their firm texture and tangy flavor, which balance the sweetness of the pancake. However, feel free to use your favorite variety or what’s available in your kitchen. Just remember, firmer apples hold up better during baking.
How do I know when the pancake is done baking?
Look for a golden-brown top and a puffy, well-risen pancake—these are your cues. You can also gently press the center; if it springs back, it’s ready. If you’re unsure, insert a toothpick; it should come out clean or with a few moist crumbs.
Can I make this recipe vegan?
Yes, you can adapt this recipe for a vegan diet by replacing eggs with a flaxseed or chia seed substitute and using a plant-based milk like almond or soy. Swap butter with coconut oil or a vegan margarine for a completely plant-based version.
Is it possible to add nuts or other toppings?
Definitely! Chopped walnuts, pecans, or almonds can be sprinkled over the batter before baking for added crunch. You can also garnish the finished pancake with fresh fruits or a drizzle of caramel sauce for extra decadence.
Baked Apple Pancakes
Equipment
- 10-inch cast iron skillet
Ingredients
- 3 large eggs
- 1 or 2 large tart apples peeled or unpeeled, cored, and thinly sliced
- 2/3 cup milk
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- a pinch salt
- 2/3 cup all-purpose flour
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter for greasing and melting
- powdered sugar for serving
- maple syrup for serving
Instructions
- Start by preheating the oven to 425°F.
For the Pancake Batter:
- In a medium bowl, whisk together the eggs, granulated sugar, cinnamon, lemon zest, vanilla extract, and salt until the mixture is well blended and frothy.
- Gradually add the flour and milk to the bowl, whisking until you have a smooth batter without lumps.
For Baking:
- In a medium heatproof skillet, melt the butter over medium heat. Use a brush to spread the melted butter on the skillet's sides.
- Layer the thin apple slices at the bottom of the skillet, then gently pour the pancake batter over the apples.
- Place the skillet in the preheated oven and bake for about 18 to 22 minutes, or until it is golden and has risen.
- Once finished, sprinkle with powdered sugar and serve hot with maple syrup drizzled on top.
