This Apple Puff Pancake is a delicious choice to make for a fall morning breakfast!
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.
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!
Apple Puff Pancake
A delicious choice for a weekend breakfast!
- 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.