Fluffy, golden, and bursting with tender baked apples, these oven-baked pancakes are the ultimate balance of comfort and convenience. Think apple pie meets a breakfast pancake — but without the stovetop flipping.
Apples – 2 mediumHoneycrisp, Gala, or Granny Smith for tartness.
Butter – 2 tbspor coconut oil for dairy-free.
Brown sugar – 2 tbspor maple syrup for natural sweetness.
Ground cinnamon – 1 tsp.
Eggs – 3 large.
Milk – ¾ cupdairy or plant-based.
All-purpose flour – ½ cupuse oat or almond flour for gluten-free option.
Salt – a pinch.
Vanilla extract – 1 tsp.
Optional toppings: powdered sugarmaple syrup, whipped cream, or chopped nuts.
Instructions
Step-by-Step Instructions
Preheat oven: Set to 400°F (200°C). Place a 9×13-inch baking dish or cast-iron skillet inside while heating.
Prepare apples: Thinly slice apples. In a skillet, melt butter and sauté apples with brown sugar and cinnamon until tender and fragrant (about 5 minutes).
Make batter: In a blender (or bowl), whisk eggs, milk, flour, salt, and vanilla until smooth. Batter should be thin and pourable.
Bake: Carefully remove the hot dish from the oven. Add apples in a single layer, then pour the batter over them. Bake for 20–25 minutes until puffed and golden brown around the edges.
Serve: Sprinkle with powdered sugar and serve warm with maple syrup or whipped cream.