Apple Pecan Oven Pancake
A warm, fluffy apple pecan oven pancake with cinnamon and vanilla, perfect for breakfast or brunch, offering comforting flavors and a delightful texture.
Ingredients
Instructions
- Preheat oven to 350°F (325°F for glass pie pan).
- Combine peeled, cored, and chopped apple, chopped pecans, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla in a small bowl; set aside.
- In a large bowl, stir together baking mix, milk, beaten eggs, remaining sugar, remaining teaspoon cinnamon, and 2 teaspoons vanilla until blended.
- Gently stir the apple mixture into the batter.
- Pour the batter into a greased 9 or 10-inch pie pan.
- Bake for 40 minutes, or until a knife inserted in the center comes out clean.
- Serve with syrup.
Tips & Substitutions
For a richer flavor, try adding a pinch of nutmeg or a splash of almond extract to the batter. If you don't have a baking mix, you can substitute it with a mix of flour, baking powder, and salt. You can also use other fruits like pears or even berries if you want to switch things up. This recipe can easily be adapted to fit vegetarian recipes by ensuring all ingredients are plant-based.
Serving Suggestions
This apple pecan oven pancake is delicious on its own, but you can elevate it by serving it with a drizzle of maple syrup or a dollop of whipped cream. Fresh fruit or a side of yogurt pairs beautifully with this dish, making it a perfect option for brunch. For a complete meal, consider serving it alongside scrambled eggs or a light salad.
Storage & Reheating
To store leftovers, cover the pancake tightly with plastic wrap or place it in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, simply warm individual slices in the microwave for about 30 seconds, or place the whole pancake in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Pecan Oven Pancake contains roughly 970 calories, with 19g protein, 191g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (112% of the Daily Value), iron (76% of the Daily Value), and calcium (60% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While pecans enhance the flavor, feel free to substitute with walnuts or almonds based on your preference or what you have on hand. Just chop them finely and mix them in as you would the pecans.
Can I make this pancake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it into the pie pan and baking it in the morning. This saves time and lets the flavors meld overnight.
Is it possible to make this recipe gluten-free?
Certainly! You can substitute the all-purpose baking mix with a gluten-free baking mix. Just ensure that all other ingredients, like the milk and eggs, are also gluten-free. This way, everyone can enjoy this delicious oven pancake!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).