American
👍 Beginner Friendly
1h 5measy
AmericanBrunch
Recipe Story
origins & traditionsThis impressive cast iron skillet pancake combines the best of American comfort food traditions with elegant presentation. Sweet apple slices are caramelized with butter, cinnamon, and maple syrup, then topped with a light, eggy batter that puffs dramatically in a hot oven. The result is a spectacular centerpiece dish with crispy edges, a custardy center, and tender apples throughout. Unlike traditional pancakes, this showstopper is baked rather than flipped, making it easier to serve a crowd while delivering restaurant-quality results. The cast iron skillet ensures even heat distribution and creates those coveted crispy edges that contrast beautifully with the soft interior. Serve it straight from the skillet for maximum wow factor, dusted with powdered sugar and drizzled with extra maple syrup.
Instructions
step by step0/10 done
Preheat your oven to 425°F and place a 12-inch cast iron skillet inside to heat while you prepare the ingredients.
Peel and core 3 apples, then slice them into 1/4-inch thick wedges. Set aside.
In a mixing bowl, whisk together 3 eggs, 3/4 cup milk, 3/4 cup flour, 3 tablespoons sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Let batter rest while you prepare the apples.
Carefully remove the hot skillet from the oven. Add 3 tablespoons butter and swirl to coat the bottom and sides.
Arrange apple slices in the melted butter in a circular pattern. Sprinkle with 2 teaspoons cinnamon and drizzle with 2 tablespoons maple syrup.
Return skillet to oven for 5 minutes to caramelize the apples slightly.
Remove skillet and immediately pour the batter over the apples, ensuring even coverage.
Return to oven and bake for 20-25 minutes until the pancake is puffed and golden brown around the edges.
Remove from oven and let rest for 2-3 minutes before serving.
Dust with powdered sugar, drizzle with additional maple syrup, and serve immediately while still puffed.
Cast Iron Skillet Cinnamon Apple Pancake
4.5 (25)
A stunning Dutch baby-style pancake loaded with caramelized cinnamon apples, puffed to golden perfection in a cast iron skillet. Perfect for weekend entertaining or special occasions.
medium
40 min
6 servings
Ingredients
0 of 9 checked
Batter
- 3 pieces Eggs, room temperature
- 3/4 cups Milk, room temperature
- 3/4 cups Flour, sifted
- 1 teaspoons Vanilla Extract
- 1/4 teaspoons Salt
Filling
- 3 pieces Apple, peeled, cored, and sliced
- 3 tablespoons Butter, divided
- 2 teaspoons Cinnamon
- 2 tablespoons Maple Syrup
Chef Tips
expert advice•The key to success is having all ingredients at room temperature and working quickly once the skillet is hot.
•The pancake will deflate slightly after removal from the oven - this is normal.
•For extra flavor, try adding a pinch of nutmeg or cardamom to the batter.
•The pancake is best served immediately but can be reheated.
•Consider serving with whipped cream, Greek yogurt, or a dollop of sour cream for tanginess.
Variations & Substitutions
make it your own•You can substitute pears for apples or add a handful of fresh berries.
•For a richer version, use half-and-half instead of milk.
Serving & Pairings
what goes well•For a savory variation, omit the cinnamon and maple syrup, and instead top with cheese and herbs.
Storage & Reheating
keeping it freshStorage
Store leftovers covered in the refrigerator for up to 2 days. The texture will change as it cools and becomes more dense. Best enjoyed fresh, but leftovers make a decent next-day treat.
Reheating
Reheat individual portions in a 350°F oven for 8-10 minutes or in the microwave for 30-45 seconds. The pancake will not regain its original puffed texture but will still taste delicious. For best results, reheat in a skillet over medium-low heat with a small pat of butter.
