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Caramelized Apple Pancake with Maple Whipped Cream

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5 from 10 votes

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This baked apple pancake is a layer of caramelized apples and is topped with homemade maple whipped cream. Made in one skillet, it looks fancy but is super simple to make!

Are you looking for a “fancy” yet easy breakfast idea for the holidays? Look no further! This caramelized apple pancake is super simple to make. Just caramelize some apple slices, make the batter in your blender, then pour it on top of the apples and bake.

I love making pancakes from scratch, but sometimes I don’t have time to stand in front of stove flipping flap jacks. That’s where this recipe comes in. I also have a sheet pan pancake ideal for larger crowds coming up soon. Make sure you subscribe to my newsletter to get an email when it’s published. 🙂

Why You’ll Love This Oven Baked Apple Pancake

  • Easy. This baked apple pancake is perfect for when you want something special for breakfast or brunch, but don’t want to put in a whole lot of effort.
  • Fluffy and flavorful. This pancake is fabulously fluffy! It has just the right amount of sweetness plus caramel notes from the tender apple slices.
  • Flexible. Once baked, you can invert the pancake onto a plate so that the caramelized apples are on top. Or, you can serve it directly from the pan. I’ve included instructions for both options.
  • Add your favorite toppings. Fresh fruit, maple syrup, jam, whatever your favorite pancake toppings are, you can serve them with this baked apple pancake. We usually top it with homemade maple whipped cream. As long as we’re indulging ourselves, right?

Here’s a fun reel showing what this pancake looks like when finished:

Tips for a Perfect Baked Apple Pancake

  • Use the right kind of pan. The key to a perfectly baked pancake is using the right pan. It has to be oven proof! I find that it’s best to use an oven proof skillet or a cast iron skillet for this pancake.
  • Slice apples uniformly. Make your apple slices are about the same size so that they all caramelize in the same amount of time.
  • Let it cool. Give the pancake about 5 minutes to cool before serving. It will be easier to cut that way and will have absorbed some of the juices from the caramelized apples.

Topping Ideas

  • Whipped cream: You can use store-bought whipped cream, or you can use the maple whipped cream recipe I’ve included in the recipe card below. Don’t worry, it’s not hard to make whipped cream!
  • Maple syrup: A classic pairing.
  • Fresh fruit: We usually serve slices of this pancake with fresh berries on top, but you can use pretty much any kind of fruit that you’d use on a regular pancake.
  • Confectioners sugar: A dusting of powdered sugar makes a picture-perfect pancake. It looks like snow on top.
  • Caramel sauce: Add a drizzle of caramel sauce on top.
  • Jam or fruit butter: I love adding a thin layer of jam, fruit butter or even whipped maple cream on pancakes.
Caramelized apple pancake with whipped cream.

How to Store & Reheat Leftovers

  • Store the pancake in the fridge: Let your pancake cool, then store in an airtight container for 3-4 days.
  • Use the maple whipped cream immediately: 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.)
  • To reheat the pancake: Reheat in the microwave for about 30 seconds, depending on the size of the slice.

More Breakfast Ideas

Looking for more easy breakfast ideas? Check out these:

Baked Apple Pancake Recipe with Maple Whipped Cream

5 from 10 votes
This easy baked apple pancake is made with caramelized apples and topped with maple whipped cream.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yield: 6 slices


For the Pancake 

  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup granulated sugar
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon, divided use

For the Apples

  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and cut into wedges ½ inch thick. (We used Granny Smith apples.)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • Toppings of choice: 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


To Make the Pancake

  • Make the 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.
  • Prep your tools. 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 1 teaspoon 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 out the apples. Spread the apples evenly over the bottom of the skillet.
  • Add the batter and cook. 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. 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.
    If you are going to make the maple whipped cream, now is the time to do it.
  • Cool. Remove from the oven and let cool for 5 minutes.
  • Remove the pancake from the pan (optional). 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.
    Alternatively, you can also serve this pancake directly from the pan. This is the easier approach but not quite as impressive for serving. 🙂
  • Slice and serve. Allow the pancake to cool for a few minutes, then cut into slices and serve with your preferred topping.

Maple Whipped Cream

  • Chill your 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.
  • Make the whipped cream. 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.
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Calories: 278kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 180mg | Potassium: 105mg | Fiber: 1g | Sugar: 20g | Vitamin A: 668IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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