Description
A delightful apple pancake recipe that’s easy to make and perfect for breakfast or brunch. Thin apple slices are cooked in butter and cinnamon sugar, then topped with a light batter and baked until fluffy and golden. This warm and comforting dish serves 2-3 people and can be made with regular or plant-based ingredients.
Ingredients
Units
Scale
For the Apples:
- 2 tablespoons butter (or vegan earth balance)
- 3 apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
For the Batter:
- 3 large eggs
- 1/2 cup almond milk (or regular milk)
- 2 tablespoons flour (any kind: white, wheat, spelt, or a gluten-free blend)
- 1/4 teaspoon baking powder
For Serving:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pancake.
- Mix the cinnamon sugar: Combine the brown sugar and cinnamon in a small bowl and set aside for later use.
- Prepare the batter: In a bowl, whisk together the eggs and almond milk until smooth. In a separate bowl, mix the flour and baking powder, then gradually stir this flour mixture into the wet ingredients until fully combined.
- Cook the apples: Heat the butter in a skillet over medium heat. Add the sliced apples and half of the cinnamon sugar mixture (about 1 tablespoon). Cook, stirring occasionally, until the apples become soft and slightly caramelized, about 5 minutes.
- Assemble the pancake: Pour the prepared batter evenly over the cooked apples in the skillet. Sprinkle the remaining brown sugar and cinnamon mixture on top to create a sweet crust.
- Bake the pancake: Transfer the skillet to the preheated oven and bake for 18 to 20 minutes, or until the pancake rises and turns golden brown.
- Serve: Remove from the oven and dust lightly with powdered sugar if desired. Serve warm for the best experience.
Notes
- You can substitute almond milk with regular cow’s milk or any other plant-based milk.
- Use any flour you prefer; gluten-free blends can be used to make this recipe gluten-free.
- For a vegan version, substitute eggs with a plant-based egg replacer and use vegan butter.
- Serve with maple syrup or fresh whipped cream for an extra indulgent touch.
- Leftovers can be refrigerated and gently reheated in a skillet or oven.
Nutrition
- Serving Size: 1 serving (approx. one third of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 155mg
