35 minutes
A warm and fluffy Cinnamon-Apple Puff Pancake with tender cinnamon-spiced apples, perfect for a show-stopping brunch or breakfast.
Granny Smith Apple, peeled, cored, and thinly sliced
each
Unsalted Butter, divided
tablespoons
Granulated Sugar, divided
tablespoons
teaspoons
Whole Milk, at room temperature
cups
Extra Large Eggs, at room temperature
each
teaspoons
cups
teaspoons
Confectioners’ Sugar, for dusting
to taste
Pure Maple Syrup, for serving
to taste
1. Oven Preheating
Begin by preheating your oven to a hot 425 degrees Fahrenheit to ensure a well-heated environment for your puff pancake.
2. Apple Prep
Peel, core, and slice the Granny Smith apple into thin slices, approximately 1/8 inch thick, to ensure even cooking.
3. Apple Sauté
In a 9-inch ovenproof skillet, melt 3 tablespoons of unsalted butter over a medium to medium-high flame. Stir in 1 tablespoon of granulated sugar and the ground cinnamon, mixing well. Add the apple slices, tossing to coat with the cinnamon-sugar mixture. Sauté the apple slices for 5 to 7 minutes until tender, and then distribute them evenly across the skillet. Maintain a low heat under the skillet to keep the apples warm.
4. Melted Butter
Take the remaining tablespoon of butter and gently melt it in the microwave. Set aside to cool slightly.
5. Batter Mix
Whisk together the room-temperature milk, eggs, vanilla extract, and the melted butter in a medium bowl until thoroughly combined.
6. Dry Ingredients
In a separate small bowl, mix the all-purpose flour, the remaining tablespoon of granulated sugar, and kosher salt together.
7. Combine
Gradually whisk the dry ingredients into the wet mixture, ensuring a smooth, lump-free batter.
8. Batter Pour
Over the warm apples in the skillet, carefully pour the batter, covering the apples evenly.
9. Oven Time
Transfer the skillet immediately to the oven and bake for 12 to 15 minutes. Watch for the pancake to puff up majestically, and for the edges to crisp and turn a rich golden brown.
10. Final Touch
Dust the hot pancake lightly with sifted confectioners' sugar for a sweet, snow-capped appearance.
11. Serve Immediately
Slice the pancake into wedges and offer it fresh from the oven with a side of pure maple syrup for drizzling.
Skip the cinnamon and top the finished pancake with fresh berries, a dusting of powdered sugar, and a dollop of whipped cream or Greek yogurt.
Swap out the cinnamon and apple for a handful of your favorite shredded cheese and fresh or dried herbs like chives, thyme, or rosemary. Serve as a side dish with dinner or add cooked bacon or ham for a brunch item.
Use a mix of fresh berries (such as blueberries, raspberries, and blackberries) in place of apples, and add lemon zest to the batter for a fresh and zesty note.
Replace the sugar used to sauté the apples with pure maple syrup, and add a handful of toasted pecans for a nutty crunch.
Add a handful of fresh or dried cranberries to the apple mixture, and infuse the batter with fresh orange zest for a tangy and fruity lift.
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