Baked Apple Pancake

I love a good breakfast. This baked apple pancake immediately caught my eye on social media, especially with cardamom, cinnamon and nutmeg included. This baked apple pancake is like a stuffed popover, the edges are crisp, the apples are tender, and the pecans add a delicious crunch. This is similar to German Pancakes, but are baked up around sautéed apples and pecans. I served this with some vanilla Greek yogurt, but a little maple syrup, or whipped cream would also be a treat.

What are your favorite breakfast recipes?

Baked Apple Pancake

Adapted from Feasting at Home
Serves 6-8

  • 1/2 cup pecans
  • 1 1/2 Tbsp butter
  • 4 apples, thinly sliced
  • 2 Tbsp maple syrup
  • pinch of cinnamon
  • pinch of salt
  • 2 Tbsp butter for the pan

For the batter:

  • 1 1/2 cups milk
  • 6 eggs
  • 1 Tbsp vanilla
  • 1 Tbsp maple syrup
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1 1/4 tsp ground cinnamon

Before you begin, wash your hands with soap and water.

Toast the pecans in a dry skillet for a few minutes, until fragrant. Set the pecans aside in a bowl, then melt the butter in the skillet and add the apple slices. Saute for a few minutes, then add the maple syrup, cinnamon, salt, and toasted pecans. Remove from heat and set aside.

Preheat oven to 425°F, place a 9×13″ baking dish in the oven to preheat the pan.

In a blender, combine all the ingredients for the batter and blend. You could also do this by hand if you prefer. Take the hot pan out of the oven and melt 2 Tbsp butter, be sure to get the sides. Pour the sautéed apples and pecans into the bottom of the prepared pan, then pour the batter on top. Lower temperature to 400°F, and bake for 30 minutes until puffed up and golden.

Serve with maple syrup, powdered sugar, whipped cream, or yogurt. This also reheats well so you can have leftovers for the rest of the week.

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