Apple Puffed Pancake

First curated in our galley, here's one of the most delicious things you'll ever eat for breakfast.
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Apple Puffed Pancake

Apple Puffed Pancake

This impressive golden puff of a pancake is baked in a cast-iron skillet in a very hot oven. The pancake will fall a little as you carry it, still in the skillet, from the oven to the table, and it should be eaten right away. While it only needs a dusting of confectioners’ sugar, it is also delicious with maple syrup.

My mother-in-law introduced me to oven pancakes when I was newly married. She whizzed up some eggs, flour, milk and a few other ingredients in a blender, and then poured the batter into a pan and popped it into the oven. Mysteriously, it puffed up as it baked. It was one of the most delicious things I’d ever eaten for breakfast.

When I started making my own puffy confection, I was hooked. And so was my husband. His eyes light up whenever he learns I’m planning on making one of these pancakes.

I’ve picked up a few tricks over the years for this recipe. Use a hot skillet to help the apples cook, and to help the pancake puff. You’ll get some crunchy, caramelized edges this way. Be sure to use a 9- or 10-inch skillet; the smaller size helps to increase the puff. And the pan doesn’t have to be cast iron. You can use any oven-safe pan or baking dish of a similar size.

The best part? This dish is easy to create, and it always turns out gorgeous.


(serves 4)

  • ½ stick butter 
  • 8 eggs
  • 1½ cups of 2 percent milk
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • 2 apples, peeled, cored and thinly sliced (you may substitute pears)
  • 2 to 3 tablespoons light brown sugar
  • maple syrup


  • Preheat the oven to 425 degrees Fahrenheit.
  • Add the butter to a 10-inch cast-iron or ovenproof skillet, and let the butter melt in the oven for about five minutes.
  • In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. The batter will be slightly lumpy.
  • Add the apple slices to the skillet and return it to the oven until the butter sizzles.
  • Pour the batter over the apples and sprinkle with the brown sugar. Bake the pancake for 15 to 20 minutes, or until it’s puffed and browned.
  • Serve immediately with maple syrup.