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Apple Puffed Pancake

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