There’s something so comforting about waking up to the smell of apples cooking in butter. This big, puffy oven-baked apple pancake is my go-to when I want breakfast to feel like a treat without standing at the stove flipping batch after batch.

It’s the kind of thing I make on slow weekends, when there’s time to sip coffee while the pancake rises in the oven. The apples soften and caramelize in a buttery batter that’s part pancake, part custard—so good you’ll want to sneak forkfuls straight from the pan.

All you need are basic pantry staples, a couple of fresh apples, and about half an hour. It’s that simple.

Why This Apple Pancake Always Works in My Kitchen

I’ve tried a lot of pancake recipes over the years, but this one always delivers. Here’s what makes it a repeat in my house:

• It’s big and shareable, like a breakfast centerpiece. I love plopping the cast-iron skillet right in the middle of the table so everyone can help themselves.
• The batter is almost laughably easy—just mix it all in one bowl until smooth. No fuss, no fancy steps.
• The apples melt into this sweet, buttery layer that makes the whole kitchen smell like fall. Even my kids linger around the oven waiting for it.
• It’s fast. I can have everything prepped and baking before the coffee’s even brewed properly.
• You can tweak it so easily: swap in pears, add spices, or use plant-based milk if needed.

Honestly, there’s never a bad time for this pancake. I’ve served it for holiday brunches, lazy Sundays, and even as a dessert with ice cream.

What You’ll Need for This Breakfast Favorite

Since this is all about simple, good flavors, I try to use ingredients that are fresh and full of taste. Here’s what goes into my version:

• Sugar – Just enough to sweeten the batter and help those apples caramelize.
• Cinnamon – Adds that classic, warm, cozy vibe.
• Lemon zest – A bright note that keeps things from getting too heavy. I love how it balances the sweetness.
• Vanilla – Because everything’s better with a little vanilla.
• Salt – Always in my baking, even for breakfast. It makes all the flavors pop.
• Eggs – The key to that puffy, custardy texture.
• All-purpose flour – I’ve swapped in whole wheat or gluten-free blends before, so use what you have.
• Milk – Any kind works. I usually go with whole milk for richness.
• Butter – Don’t skimp here. It’s what makes the edges crisp and the apples so delicious.
• Apples – I like tart ones for contrast. One big apple or two smaller ones, sliced thin.

I don’t overthink it. This is meant to be easy, so I just grab what’s on hand and go.

My Step-by-Step for Oven-Baked Pancake Success

If you’re used to flipping pancakes on the stove, this might feel almost too easy. Here’s how I make mine:

Mix the batter: I whisk everything together until it’s smooth and pourable. No need to be perfect.

Melt the butter: I use a cast-iron skillet (my trusty 10-inch) and melt the butter over medium heat, making sure to swirl it up the sides. This helps the pancake climb up the edges while it bakes.

Arrange the apples: I fan them out if I’m feeling fancy, but most mornings I just scatter them in the butter. They always end up delicious.

Pour and bake: The batter goes right over the apples. Then into the hot oven it goes until it’s puffed, golden, and calling everyone to the table.

Serve immediately: As soon as it’s out of the oven, I dust it with powdered sugar. It’s at its most dramatic and beautiful right then, before it settles.

Honestly, the hardest part is waiting the 20 or so minutes while it bakes without sneaking too many peeks through the oven door.

My Favorite Apples for This Pancake

I’ve tried lots of varieties. For a tart kick, I reach for Granny Smith or Pink Lady. They hold their shape nicely and balance the sweet batter. For something sweeter, Honeycrisp or Gala work great too.

Basically, whatever’s in my fruit bowl is fair game. As long as it’s firm enough to slice thinly and won’t turn to mush, it’ll be fine. That’s part of why I love this recipe—it’s flexible.

How I Serve This Pancake at Home

I serve it straight out of the cast-iron skillet. It’s rustic and inviting, and I like the drama of setting the big, puffy pancake on the table.

We slice it into wedges and top with powdered sugar. A drizzle of maple syrup is standard at our house, but I’ve been known to add:

• Whipped cream for extra indulgence.
• A scoop of vanilla ice cream if we’re doing “breakfast for dessert.”
• Warm caramel sauce if I have some on hand.
• Extra sautéed apples on top for a more decadent twist.

It’s really a blank slate. My family loves customizing their own slices.

Storing and Reheating Leftovers

I’ll be honest—this pancake is best hot from the oven. That’s when it’s puffiest and the edges are crisp.

But I’m not one to waste food. If there’s any left, I tuck it into an airtight container and refrigerate it for up to 2 days. To reheat, I warm slices in the oven or toaster oven until heated through. The texture softens a bit, but the flavors are still wonderful.

If you’re looking to plan ahead, I wouldn’t recommend freezing it. The custardy interior just doesn’t hold up well after freezing.

My Final Thoughts

If you’re craving something cozy, easy, and just a little bit special this weekend, give this apple pancake a try. It’s simple enough for a lazy morning, but fancy enough to impress whoever you’re feeding—even if that’s just yourself.

Nothing beats sitting down with a hot slice of this pancake, a steaming mug of coffee, and the promise of a slow morning ahead.

Try other Pancake recipes:

• Eggless Pancakes
• Denny’s Copycat Pancakes
• Crepes From Pancake Mix