Name: Apple Oven Pancake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 tablespoons butter; 2 small apples, peeled, cored and thinly sliced; 8 large eggs; 1 ½ cups milk; 1 cup all purpose flour; 3 tablespoons granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 teaspoon cinnamon; 3 tablespoons light brown sugar; Maple syrup, whipped cream or powdered sugar for topping

This Apple Oven Pancake is the perfect fall breakfast or holiday brunch! Homemade with simple ingredients, affordable and such a tasty apple cinnamon flavor!

Apple Oven Pancake piece on a white plate.

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Apple Oven Pancake in a white baking dish.

This recipe was photographed and updated 10/2023.

A few years ago, I shared our tasty and traditional oven pancake! It's such a staple at our house, and we have it for breakfast or breakfast for dinner, often.

My Dad's apple tree is loaded full of apples, so he gave me a huge grocery bag full yesterday. I knew I had to make and share this recipe with you.

Today's apple oven pancake is super similar to our traditional, but the recipe is just a tad bit different. These oven pancakes are nothing like the pancakes you make on the stove. Those pancakes tend to be fluffy, as these oven baked pancakes are eggy and dense, more like a custard consistency.

This apple oven pancake has hints of cinnamon and vanilla, along with the apples. It's such a cozy and comforting breakfast. I love mine drizzled with maple syrup and usually serve it with some bacon or sausage on the side.

Don't forget to serve this for a holiday brunch, too! It doesn't take much effort or cost to make a big batch for a crowd.

Keep scrolling for tips, info and more apple recipes!

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Shopping list:

butter
apples
eggs
milk
all purpose flour
granulated sugar
vanilla extract
salt
cinnamon
light brown sugar
Maple syrup, whipped cream or powdered sugar for topping

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

This pancake will be puffy when you remove it from the oven. I had a mishap with my memory card the day we took these photos, so my photos show what it looks like after it’s cooled.

Refrigerate leftovers in an airtight container for up to three days. Reheat in the microwave.

You'll want to make sure your apples are sliced thinly, otherwise they may end up crunchy.

We use a blender or food processor otherwise the batter will end up lumpy.

a piece of Apple Oven Pancake on a spatula.

More apple recipes you might like:

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

Apple Oven Pancake cut in a white baking dish.

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Apple Oven Pancake

Ingredients

4 tablespoons butter
2 small apples, peeled, cored and thinly sliced
8 large eggs
1 ½ cups milk
1 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon cinnamon
3 tablespoons light brown sugar
Maple syrup, whipped cream or powdered sugar for topping

Instructions

Preheat oven to 425 degrees F and move oven rack to the center of the oven.
Add the butter to a 9x13 glass baking dish. Place in the oven for 5 minutes to melt the butter.
Add the apple slices to the baking dish with the melted butter, spread them evenly, and return to the oven for 5 minutes.
Meanwhile, add eggs, milk, flour, sugar, vanilla, salt and cinnamon to a blender or food processor. Blend for 30 seconds to combine.
Pour the batter over the baked apples and butter, then sprinkle the brown sugar evenly over the top.
Bake for 20-25 minutes, or until center is set and the pancake starts to get puffy and browned.

Nutrition Facts

Calories

265.75

Fat

12.13 g

Sat. Fat

6.04 g

Carbs

29.71 g

Fiber

1.44 g

Net carbs

28.27 g

Sugar

16.19 g

Protein

9.59 g

Sodium

208.14 mg

Cholesterol

206.54 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.