Pat’s Baked Apple Pancake

Baked apple pancake

I received this recipe, which has become a family favorite, several years ago in a recipe swap from Pat, a good friend of mine. When I asked her if I could use her recipe for our blog she said: “Certainly you may use.  It is still a family favorite.  I initially got it from a parenting magazine in about 1995, and then adjusted it over the years to what we like.  I’m guessing “Parents” magazine but I don’t know for sure.  I use any and all kinds of apples, and I always use a ton more cinnamon than the recipe because we love cinnamon. … Although I make it occasionally year-round, it’s a signal of fall in my family.  We would go the apple farm and buy multiple bushels of apples which meant fresh apples and baked apple pancake!  The kids would ask for it.“



Pat’s Baked Apple Pancake
Serves 8

  1. 3 large Granny Smith or other tart apple
  2. 1 tablespoon butter
  3. ½ teaspoon ground cinnamon
  4. 5 tablespoons powdered sugar, divided
  5. 1 egg, slightly beaten
  6. ¾ cup skim milk
  7. 2 tablespoon canola oil
  8. ½ teaspoon vanilla
  9. 1 cup flour
  10. ¾ teaspoon baking powder
  11. ¼ teaspoon salt
  1. Core and slice apple into thin wedges.
  2. Melt butter in 10 inch ovenproof skillet over medium heat and swirl to coat pan.
  3. Add apple slices and sprinkle with 2 tablespoons of powdered sugar and cinnamon.
  4. Cook the apples on medium heat, stirring often.
  5. Preheat oven to 425ºF.
  6. While apples are cooking, beat egg, milk, oil and vanilla until well blended.
  7. Mix together flour, 3 tablespoons powdered sugar, baking powder and salt.
  8. Add dry ingredients to milk and egg mixture and mix until just blended. Set batter aside.
  9. By now the apple slices should be browned but still hold their shape. Arrange the apple slices into an even layer in the skillet.
  10. Pour batter evenly over hot apple slices.
  11. Place skillet in oven and bake for 13-15 minutes or until batter is cooked through and puffs up around the edges of the pan.
  12. Using a pancake turner, immediately loosen edges from the sides and a bit of the pancake from the bottom of the pan.
  13. Place serving platter over the skillet and, using hot pads, invert skillet and platter to flip pancake onto serving platter so that the apples are on the top. A few apples may stick to pan but they can be easily scooped out and put back on the pancake.
  14. Cut into wedges, dust with powdered sugar and serve immediately while piping hot!
Pat’s notes
  1. The original recipe was for 3 apples, but I make a double batch. It’s too delicious to only make a small one with 3 apples 🙂
  2. Joy’s notes: I made two modifications to the original recipe from Pat.
  3. 1. I use one tablespoon butter to cook the apple slices. I cook them rather slowly and the butter and moisture from the apples seem to keep them from sticking to the pan.
  4. 2. I slice the apples very thin and leave the skins on because it’s quicker. Plus, this increases the amount of fiber.
  5. I like to cook up the apples a day ahead or use pre-made chunky apple sauce so it’s quick and easy to prepare in the morning after church. I’ve even made the batter before church and put it in the refrigerator. I spray the pan with cooking spray and heat the apples before adding the batter and then we have apple pancakes in about 20 minutes.
  6. If you are cooking for one or two, you can refrigerate and warm the slices of pancake in the microwave the next day. It also freezes well.
  7. Nutrition Per Serving: 159 calories, 6 g fat, 1 g saturated fat, 24 g carbohydrate, 1 g dietary fiber, 147 mg sodium.
Taste of Zest

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