Apple Puffed Pancake
A fluffy, oven-puffed pancake featuring tender apples and a hint of vanilla, perfect for breakfast or brunch, combining crisp fruit and a golden, airy crust.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Melt butter in a 13 x 9 x 2-inch pan in the oven.
- Peel and thinly slice 2 to 3 apples and add them to the hot butter in the pan, allowing them to sizzle.
- Return the pan to the oven until the butter sizzles, but do not let it brown.
- In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, salt, and cinnamon. Mix until well blended; batter will be lumpy.
- Remove the pan from the oven and immediately pour the batter over the sizzling apples.
- Sprinkle the brown sugar evenly over the batter.
- Bake in the middle of the oven for 20 minutes until puffed and golden brown.
- Serve immediately.
Tips & Substitutions
For a lighter pancake, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. You can substitute the apples with pears or berries for a different flavor. If you don't have brown sugar, regular granulated sugar works fine, but you might miss the caramel notes.
Serving Suggestions
Serve the Apple Puffed Pancake warm, dusted with powdered sugar or drizzled with maple syrup. It pairs beautifully with a side of whipped cream or Greek yogurt for added creaminess. For a complete breakfast, consider serving it alongside bacon or sausage links.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Puffed Pancake contains roughly 794 calories, with 5g protein, 74g carbohydrates, and 38g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
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 other fruits instead of apples?
Absolutely! This recipe is versatile, and you can use pears, peaches, or even berries. Just ensure the fruit is sliced thinly so it cooks evenly and benefits from the sizzling butter.
Why did my pancake not puff up?
If your pancake didn't puff, it might be due to the oven temperature being too low or the batter being overmixed. Ensure your oven is preheated properly and blend your batter just until combined for that perfect puff.
Can this recipe be made ahead of time?
While it's best served fresh, you can prepare the batter and store it in the refrigerator overnight. Just be sure to give it a good stir before pouring it over the apples and baking.
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).