This apple cinnamon Dutch-style skillet pancake is crisp at the edges and tender and custardy inside. Thinly sliced apples are caramelized with brown sugar and warm cinnamon, adding a soft tart-sweet contrast. A cloud-like egg batter puffs around the fruit for a dramatic breakfast centerpiece. Serve warm with a spoonful of maple butter and a dusting of powdered sugar for weekend mornings or cozy brunches.
Ingredients
- Unsalted butter (4 tbsp, divided)
- Large apples (2 medium, peeled, cored, thinly sliced)
- Granulated sugar (2 tbsp)
- Brown sugar (1 tbsp)
- Ground cinnamon (1 tsp)
- Fresh lemon juice (1 tsp)
- Large eggs (3)
- All-purpose flour (3/4 cup)
- Whole milk (3/4 cup)
- Vanilla extract (1 tsp)
- Salt (1/4 tsp)
- Maple syrup (3 tbsp)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch ovenproof skillet in the oven while it heats so the pan becomes very hot.
- In a bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, and lemon juice until evenly coated.
- Remove the hot skillet from the oven, add 1 tbsp butter and return to the stove over medium heat. Add the apples and sauté 3–4 minutes until they begin to soften and caramelize, then transfer the apples to a plate.
- In a mixing bowl, whisk the eggs until foamy. Add the milk and vanilla, then whisk in the flour and salt until you have a smooth, slightly thin batter.
- Add 2 tbsp butter to the hot skillet and swirl to coat the bottom. Immediately pour the batter into the skillet and arrange the sautéed apples evenly over the top.
- Bake in the preheated oven 15–20 minutes, until the pancake is puffed, set in the center, and golden brown at the edges. Avoid opening the oven early to preserve the rise.
- While the pancake bakes, make the maple butter: warm 3 tbsp maple syrup with the remaining 1 tbsp butter in a small saucepan over low heat, stirring until the butter melts and the syrup is slightly glossy. Keep warm.
- Remove the skillet from the oven (the pancake will deflate slightly). Drizzle with the warm maple butter, dust with powdered sugar if using, slice into wedges, and serve immediately.
Tips or Variations
- Swap half the apples for thin pear slices for a milder sweetness and similar texture.
- For a gluten-free option, use a 1:1 gluten-free flour blend and bake a minute or two longer if needed.
