With the rack in the middle position, place a 12” skillet into the oven and preheat to 425°F.
Prepare apples and toss in lemon juice to prevent browning then, reserve. Place brown sugar, cinnamon and nutmeg in a small bowl. Stir together and reserve.
Whisk eggs, buttermilk, sugar, salt, vanilla extract and flour in a medium-sized bowl, mixing thoroughly to remove any lumps. Reserve.
When the oven is preheated, remove pan from oven, remembering to protect your hand with an oven mitt. Add butter and swirl about in the pan until the butter is melted. Add the apple slices and sprinkle with the brown sugar spice mixture. Return pan to the oven and cook apples for 5 minutes.
Remove pan from oven - remember to use an oven mitt, I can’t stress this enough - and toss the apples and butter. Add batter, sprinkle with almonds and return to the oven, baking for 20 minutes, or until the centre puffs up and is spongy to the touch.
Dust baked pancake with icing sugar and serve immediately with maple syrup.
Puffed Apple Pancake
Ingredients
8 tablespoons butter
2 crisp apples, peeled, cored and sliced
1 teaspoon lemon juice
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
6 eggs, room temperature
1½ cups buttermilk
3 tablespoons granulated sugar
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
1 cup unbleached flour
1/3 cup sliced almonds
Directions
With the rack in the middle position, place a 12” skillet into the oven and preheat to 425°F.
Prepare apples and toss in lemon juice to prevent browning then, reserve. Place brown sugar, cinnamon and nutmeg in a small bowl. Stir together and reserve.
Whisk eggs, buttermilk, sugar, salt, vanilla extract and flour in a medium-sized bowl, mixing thoroughly to remove any lumps. Reserve.
When the oven is preheated, remove pan from oven, remembering to protect your hand with an oven mitt. Add butter and swirl about in the pan until the butter is melted. Add the apple slices and sprinkle with the brown sugar spice mixture. Return pan to the oven and cook apples for 5 minutes.
Remove pan from oven - remember to use an oven mitt, I can’t stress this enough - and toss the apples and butter. Add batter, sprinkle with almonds and return to the oven, baking for 20 minutes, or until the centre puffs up and is spongy to the touch.
Dust baked pancake with icing sugar and serve immediately with maple syrup.
Puffed Apple Pancake
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A light and extra-fluffy pancake baked with caramelized apple slices and toasted almonds.
Make breakfast or brunch extra special, serve a Puffed Apple Pancake!
Something special happens when you serve a PUFFED APPLE PANCAKE: it always gets “oohs” and “aahs” when first delivered to the table, then things get super quiet as everyone takes those first few bites. Everyone enjoys the spiced apple flavour, crispy edges and soft, custard-like centre. Truly amazing!
Here’s what I’ve learned making them over the years:
APPLES
Crisp, tangy apples work best for this recipe and if I had my pick, I’d go with McIntosh or Honeycrisp. Using a firm, crunchy apple helps prevent them from getting mushy when first added to the melted butter. Head HERE to learn more about which type of apple might work best for you!
BATTER, BUTTER, SUGAR & SPICES
I love the process of this “hot skillet” recipe where we toss butter, apples and spices into it. The aromas of this fabulous breakfast instantly fill the kitchen when the pan is returned to the oven to get the apples hot and sizzling.
The batter for this recipe is easy to prepare. If you can, try using organic, free-range eggs purchased from a trusted poultry farm, they just taste better. Another tip – make the batter and then let it sit for 15 minutes. Then, just whisk the batter vigorously before adding it to the pan.
I started adding sliced almonds to this recipe, their nutty flavour goes well with the apples. Additional things I’ve added and enjoyed are raisins, lemon zest, pears and peaches.
TIME IS OF THE ESSENCE
Make sure you’re ready to serve this treat, moments after you take it out of the oven. Call everyone to the table five minutes before the pancake is done. Place a trivet and pan-friendly serving piece next to your place setting, then get the skillet to the table “tout de suite”, before the pancake deflates!
SERVING
There’s something so charming and homespun about serving this dish right from the skillet. Finishing touches are simple – a sprinkle of icing sugar and maple syrup will be all you need. Well, you could also serve some fabulous breakfast sausages or thick cut peppered bacon… just saying!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
8 tablespoons butter
2 crisp apples, peeled, cored and sliced
1 teaspoon lemon juice
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
6 eggs, room temperature
1½ cups buttermilk
3 tablespoons granulated sugar
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
1 cup unbleached flour
1/3 cup sliced almonds
Directions
With the rack in the middle position, place a 12” skillet into the oven and preheat to 425°F.
Prepare apples and toss in lemon juice to prevent browning then, reserve. Place brown sugar, cinnamon and nutmeg in a small bowl. Stir together and reserve.
Whisk eggs, buttermilk, sugar, salt, vanilla extract and flour in a medium-sized bowl, mixing thoroughly to remove any lumps. Reserve.
When the oven is preheated, remove pan from oven, remembering to protect your hand with an oven mitt. Add butter and swirl about in the pan until the butter is melted. Add the apple slices and sprinkle with the brown sugar spice mixture. Return pan to the oven and cook apples for 5 minutes.
Remove pan from oven - remember to use an oven mitt, I can’t stress this enough - and toss the apples and butter. Add batter, sprinkle with almonds and return to the oven, baking for 20 minutes, or until the centre puffs up and is spongy to the touch.
Dust baked pancake with icing sugar and serve immediately with maple syrup.
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