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Caramelized Apple Pancake with Maple Whipped Cream

This Baked Apple Pancake is dotted with caramelized apples and topped with homemade maple whipped cream. Made in one skillet, it looks fancy but is super simple to make!

Caramelized apple pancake with whipped cream.

This easy baked apple pancake is perfect for weekends when you want something special for breakfast or brunch, but don’t want to put in a whole lot of effort. The baked pancake by itself is fabulously fluffy with just the right amount of sweetness and caramel notes from the apples. But we usually top it with homemade maple whipped cream, too. As long as we’re indulging ourselves, right? I hope you enjoy this skillet pancake recipe just as much as we do!

How to Make a Baked Caramelized Apple Pancake From Scratch

For this baked pancake, the caramelized apples are cooked first and added to an oven proof skillet. Then, pancake batter is poured on top and everything is baked in the oven. It’s so much easier than standing in front of the stove and flipping pancakes for half an hour!

Prepare the Pancake Batter: Combine the eggs, vanilla and ½ cup of granulated sugar in a blender and blend until combined, about 5 seconds. Add the flour, baking powder, salt, nutmeg, ¼ teaspoon cinnamon and blend about 10 seconds more.

Preheat the oven to 375 degrees F.

Caramelize the Apples: Heat a 10-inch ovenproof skillet over medium heat. Melt the butter in the skillet, making sure it coats the bottom of the pan. Add the apple slices and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the apples with the remaining 1 tsp cinnamon and 1 tablespoon of granulated sugar. Stir the apples and cinnamon/sugar together, cooking until the apples are glazed and slightly translucent, about 2 minutes.

Remove from heat and spread the apples evenly over the bottom of the skillet.

Cook the Pancake: Slowly pour the batter over the apples so that they stay in place. Reduce heat to medium-low and cook until the bottom of your pancake is firm, about 8 minutes.

Bake the Pancake: Transfer the skillet to your preheated oven and bake until the top of the pancake is firm and a light golden brown color, about 10 minutes. Let pancake cool for 5 minutes when done.

Place on a Serving Plate: Wearing oven mitts to protect your hands, place a large serving plate on top of the skillet. Hold the skillet and plate together, then invert them so that the plate is on the bottom. Lift the skillet and your pancake will have dropped out onto the plate.

Let Cool and Enjoy: Allow the pancake to cool for a few more minutes, then cut into slices and serve with your preferred topping.

What Kind of Pan to Use

I find that it’s best to use an oven proof skillet or a cast iron skillet for this pancake.

Apple pancake with whipped cream, berries, and maple syrup.

How to Make Homemade Maple Whipped Cream

While the pancake is baking in the oven, there’s just enough time to put the whipped cream together. Here’s what you’ll need to do:

Ready a Bowl: About 10 minutes before you are going to make the whipped cream, place the bowl you’re going to use in the freezer to cool.

Mix the Ingredients: Add the maple syrup, cream and vanilla to your cool bowl and whip with a handheld mixer or the beater attachment on a stand mixer until the cream holds a stiff peak. (My husband likes a firmer whipped cream for pancakes so it doesn’t melt as quickly and has a more buttery texture.)

More Topping Ideas

Whipped cream is incredibly tasty, but there are other things that you can pile onto this caramelized apple pancake, too! Here are a couple of ideas:

  • Fresh Fruit: We love to use blueberries and strawberries. Raspberries and blackberries are delicious too!
  • Confectioners Sugar: A dusting of powdered sugar makes a picture-perfect (both figuratively and literally) pancake.
  • Caramel Sauce: After all, it is a caramelized apple pancake.
  • Nutella: What doesn’t Nutella go with?

How to Store & Reheat Leftovers

Unfortunately, the whipped cream cannot be stored, you need to use it all up after you make it. (It’s a delicious coffee topping if there is extra to use.) The pancake, however, can be stored in the fridge in an airtight container for 3-4 days.

When you’re ready to eat it again, reheat in the microwave for about 30 seconds, depending on the size of the slice.

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Baked Apple Pancake Recipe with Maple Whipped Cream

Ready to switch up your weekend breakfast routine? Swap out your regular old pancake recipe for this baked Caramelized Apple Pancake in a skillet! Be sure to try some homemade maple whipped cream, too. 

  • Author: Rustic Family Recipes
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 1 pancake 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

For the Pancake 

  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup plus 1 tablespoon granulated sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon fleur de sel (fine sea salt). You can use kosher salt also.
  • 1½ teaspoons unsalted butter
  • 2 large, tart apples, peeled, cored, and cut into wedges ½ inch thick. (We used Granny Smith apples.)
  • 1¼ teaspoons ground cinnamon (divided use)
  • ¼ teaspoon freshly grated nutmeg
  • To top: whipped cream, confectioners sugar, maple syrup, berries or crème fraîche

For the Maple Whipped Cream

  • 1 tablespoon maple syrup
  • ¾ cup heavy whipping cream
  • ½ teaspoon pure vanilla extract

Instructions

To Make the Pancake

Combine the eggs, vanilla and ½ cup of granulated sugar in a blender and blend until combined, about 5 seconds. Add the flour, baking powder, salt, nutmeg, ¼ teaspoon cinnamon and blend about 10 seconds more.

Preheat the oven to 375 degrees F.

Heat a 10-inch ovenproof skillet over medium heat. Melt the butter in the skillet, making sure it coats the bottom of the pan. Add the apple slices and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the apples with the remaining 1 tsp cinnamon and 1 tablespoon of granulated sugar. Stir the apples and cinnamon/sugar together, cooking until the apples are glazed and slightly translucent, about 2 minutes.

Spread the apples evenly over the bottom of the skillet.

Slowly pour the batter over the apples so that they stay in place. Reduce heat to medium-low and cook until the bottom of your pancake is firm, about 8 minutes. Transfer the skillet to your preheated oven and bake until the top of the pancake is firm and a light golden brown color, about 10 minutes.

Remove from the oven and let cool for 5 minutes.

Wearing oven mitts to protect your hands, place a large serving plate on top of the skillet. Hold the skillet and plate together, then invert them so that the plate is on the bottom. Lift the skillet and your pancake will have dropped out onto the plate.

Allow the pancake to cool for a few minutes, then cut into slices and serve with your preferred topping.

To Make the Maple Whipped Cream

About 10 minutes before you are going to make the whipped cream, place the bowl you’re going to use in the freezer to cool.

Add the maple syrup, cream and vanilla to your cool bowl and whip with a handheld mixer or the beater attachment on a stand mixer until the cream holds a stiff peak. (My husband likes a firmer whipped cream for pancakes so it doesn’t melt as quickly and has a more buttery texture.)

Keywords: baked apple pancake

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