Apple Puff Pancake

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This Apple Puff Pancake is a delicious choice to make for a fall morning breakfast!

Apple Puff Pancake freshly baked out of the oven

You’ve probably seen an Apple Puff Pancake on the menu at a really great breakfast restaurant.  Restaurants that specialize in pancakes are usually especially good at making baked pancakes too.

These kinds of pancakes usually puff up as they’re baking in the oven (hence the puff in the name).  Once you remove the pan from the oven, the puff in the pancake quickly deflates when devoid of heat.

Apple Puff Pancake

This Apple Puff Pancake has a little bit of a custard consistency to it.  It will remind you a little bit of bread pudding.  Try making it one of these days when you have a couple of extra apples laying around!

What kind of apple is best for baking?

I like to use Granny Smith or Honeycrisp when making Apple Puff Pancakes.  They both bake up wonderfully!

If you’re looking for more recipes using apples, you might also like to try my Caramel Apple Bagel Bread Pudding or these Spiced Apple Waffles. Apple Cream Cheese Bundt Cake, Easy Apple Cinnamon Muffins and Caramel Apple Cobbler are also good recipes starring apples!

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Apple Puff Pancake

A delicious choice for a weekend breakfast!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 servings
Calories 164kcal
Course Breakfast
Cuisine American
Keyword apple, pancake


  • 1/4 cup (1/2 stick) butter
  • 2 large apples (peeled, cored & diced)
  • 4 large eggs, beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 375 degrees F.
  • Place the butter in a 10-inch oven-safe skillet and place the skillet in the oven until butter is melted. Remove the pan from the oven and add the apples. Return to the oven for 5 minutes.
  • In medium bowl, whisk together the eggs, milk, flour, salt and brown sugar.
  • Remove the pan from the oven and pour the mixture over the apples. Return the pan to the oven for 15 to 18 minutes, or until puffy.
  • Mix the sugar and cinnamon together and sprinkle over the hot pancake. Cut into slices, and serve immediately.


Serving: 1serving | Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 148mg | Potassium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin A: 330IU | Vitamin C: 2.3mg | Calcium: 36mg | Iron: 0.8mg
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Lori Lange of Recipe Girl

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  • Denise wrote:

    I loved it, but agree, the texture was not what I expected of a “puff pancake” either. It was almost more like a bread pudding………still DELICIOUS tho!!

  • Lisa wrote:

    Everyone in my family really likes this except for my son. He’s little and doesn’t like the texture of it, so I think it’s more of an acquired taste. The rest of us love it though and I make it every few months for Saturday morning breakfast topped with whipped cream. Yum! I’m off to make one right now.

  • Beverly wrote:

    I made this over the weekend and wondered if I did something wrong. The texture was not of a pancake but of a custard. So it thru me off on the first bite. I will try again but will use just the pancake recipe that you use for the Cinnmon Roll Pancakes (which are awesome!). Hopeing that will make a difference.

    • Lori Lange wrote:

      This sort of a pancake will not be like a fluffy pancake that you would normally eat a stack of. It’s definitely a different texture- you probably had it right on!