Vermont Apple Pancake
A fluffy baked apple pancake with warm cinnamon and nutmeg, perfect for brunch or dessert, combining tender apples with a light, custardy batter in a rustic presentation.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, beat eggs with a fork.
- Add flour and milk to the eggs.
- Beat again with the fork, leaving batter slightly lumpy.
- In a heavy skillet, melt butter until bubbly.
- Pour batter into the sizzling butter in the skillet.
- Place the skillet in the preheated oven.
- Bake for 15 to 20 minutes until puffed and golden.
- Meanwhile, in a saucepan, cook peeled, sliced apples with sugar, cinnamon, and nutmeg until tender.
- Remove the baked pancake from the oven and slide onto a serving plate.
- Place the cooked apples on half of the pancake and fold the top over the apples.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).