Baked Apple Pancake Recipe with Maple Whipped Cream

Caramelized apple pancake with whipped cream.
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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. 


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


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