Apple Cinnamon Pancake Bake

Indulge in the comforting embrace of autumn flavors with this incredibly easy Baked Apple Cinnamon Pancake. This fuss-free recipe allows you to create a perfect, generously sized apple pancake breakfast right in your oven, eliminating the need for a griddle or the hassle of flipping individual flapjacks. It’s a game-changer for anyone seeking a delicious, stress-free morning meal!

There’s an undeniable charm to pancakes that transcends breakfast boundaries. Here at our homestead, pancakes are more than just a morning meal; they’re a beloved staple we enjoy any time of day. In fact, “breakfast for dinner” is a regular occurrence, and without fail, the most requested item on the menu is always – you guessed it – pancakes.

From classic buttermilk to more adventurous combinations, pancakes hold a special place in our hearts and on our plates. I’ve always been captivated by the versatility of pancakes, remembering childhood visits to IHOP, where the sheer variety of silver dollar pancakes and an array of syrups felt like a culinary adventure. As an adult, the freedom to create any pancake concoction I desire is a simple joy.

This Banana Peanut Butter Chip Pancakes, Cranberry Pancakes, and Buttermilk Pancakes are just a few examples of the endless possibilities. The dilemma often arises: do I choose a pancake bursting with fresh fruit or one drenched in golden syrup? Fortunately, with this particular apple cinnamon baked pancake, you don’t have to choose – you get the best of both worlds!

Why You’ll Love This No-Flip Pancake Recipe

If you’re anything like me, the idea of standing over a hot stove, meticulously flipping pancake after pancake, can sometimes deter you from making a fresh batch. While I’ve certainly mastered the art of the perfect pancake flip over the years, there are days when a more hands-off approach is simply preferred.

That’s where the magic of a baked pancake comes in. Instead of a stack of individual pancakes, you create one glorious, large pancake that bakes evenly in the oven. This method offers unparalleled convenience, allowing you to pour the batter, set a timer, and walk away while it cooks to golden-brown perfection. It’s an ideal solution for busy mornings or when you’re feeding a crowd, ensuring everyone gets a warm, delicious slice without the fuss. Plus, the sheer joy of combining fluffy pancake texture with sweet, tender apples and fragrant cinnamon is simply irresistible!

Beyond the ease, baked pancakes offer incredible versatility. Just like these Sheet Pan Pancakes from Mix, you can easily adapt the recipe to suit your family’s preferences, adding various berries, nuts, or spices. This apple cinnamon version is particularly comforting, making it a perfect choice for a cozy weekend brunch or a special holiday breakfast.

Essential Ingredients for Your Apple Cinnamon Masterpiece

Crafting this delightful apple cinnamon baked pancake requires a handful of common pantry staples, transformed into something truly extraordinary. Here’s what you’ll need to gather:

• Flour: The base for our fluffy pancake batter.
• Sugar: Adds a touch of sweetness to complement the apples.
• Cinnamon: The quintessential spice that brings warmth and classic fall flavor.
• Baking Powder & Baking Soda: These leavening agents are crucial for achieving that light and airy pancake texture.
• Salt: A pinch enhances all the other flavors.
• Buttermilk: The secret ingredient for tender, flavorful pancakes.
• Eggs: Provide structure and richness to the batter.
• Melted Butter: Adds moisture and a delicious buttery flavor.
• Apples: The star of the show! Best varieties for baking include Jonagold, Braeburn, Honeycrisp, or Pink Lady, as they hold their shape and offer a good balance of sweetness and tartness.

Pro Tip: Homemade Buttermilk for the Win! If you don’t have buttermilk on hand, don’t fret! You can easily make your own. Simply whisk 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for about 15 minutes until it slightly curdles. This creates a fantastic substitute that works wonders in recipes, just like the store-bought version. For this recipe, you’ll need 1 ½ tablespoons of white vinegar for 1 ½ cups of milk. This method is the very secret behind my grandma’s legendary Griddle Cakes, ensuring unparalleled tenderness and flavor!

Step-by-Step Guide: How to Bake the Perfect Apple Cinnamon Pancake

Creating this baked apple cinnamon pancake is surprisingly straightforward, and the delicious results are well worth the minimal effort. The most “labor-intensive” part is simply preparing the apples, but even that is quick and rewarding for such a flavorful breakfast!

1. Prepare Your Pan & Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). Lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. This ensures your pancake slides out easily.
2. Dry Ingredients First: In a large mixing bowl, whisk together the flour (reserve 1 tablespoon for the apples), sugar, cinnamon, baking powder, baking soda, and salt. Whisking them thoroughly ensures even distribution of the leavening agents.
3. Apple Preparation: Peel, core, and dice your two apples into small, uniform pieces. Place these diced apples into a medium mixing bowl and toss them with the reserved tablespoon of flour. This crucial step helps prevent the apples from sinking to the bottom of the batter, ensuring they are beautifully suspended throughout your pancake.
4. Wet Ingredients Separate: In a separate medium bowl, beat together the buttermilk, eggs, and melted butter until well combined.
5. Combine Gently: Pour the buttermilk mixture into the dry ingredients. Mix until just combined. It’s important not to overmix the batter; a few lumps are perfectly fine and will lead to a more tender pancake. Overmixing can develop the gluten too much, resulting in a tough pancake.
6. Fold in Apples: Gently fold the flour-coated diced apples into the pancake batter.
7. Bake to Perfection: Pour the prepared batter evenly into your greased 9 x 13-inch baking dish. Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
8. Serve Warm: Once baked, remove the pan from the oven and let it cool slightly. Slice the baked pancake into squares and serve warm.

Expert Tips for a Flawless Baked Pancake

Achieving the perfect baked apple cinnamon pancake is simple with these helpful tips:

• Choose the Right Apples: While most apples can work, baking apples like Jonagold, Braeburn, Honeycrisp, or Pink Lady are recommended. They maintain their shape and offer a good balance of sweetness and tartness, enhancing the overall flavor and texture.
• Don’t Overmix: This is perhaps the most crucial rule for any pancake or quick bread. Mix the wet and dry ingredients just until they are combined. A few lumps in the batter are acceptable and will result in a more tender, fluffy pancake. Overmixing develops gluten, leading to a tough, rubbery texture.
• Pre-Coating Apples: Tossing the diced apples with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking. This ensures an even distribution of apple goodness throughout every slice.
• Check for Doneness: The pancake is fully baked when the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the pancake and cause the edges to become too crispy or even burn.
• Speed Up Prep: To save even more time, consider using pre-peeled and chopped apples available in the produce section of many grocery stores. This significantly cuts down on prep time without sacrificing quality.
• Storage and Reheating: Leftover baked pancake can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm slices in the microwave or a toaster oven until heated through.

Serving Suggestions: Delicious Pairings for Your Baked Pancakes

While this baked apple cinnamon pancake is absolutely divine on its own, it truly shines when paired with a few thoughtful accompaniments. Transform your breakfast or brunch into an unforgettable feast with these serving suggestions:

• Classic Maple Syrup: A generous drizzle of warm, pure maple syrup is a timeless and essential topping. Its rich, sweet notes beautifully complement the apples and cinnamon.
• Whipped Cream: A dollop of homemade Vanilla Bean Whipped Cream adds a luxurious, creamy texture and a hint of sweetness.
• Fruit Compote or Sauce: Elevate the fruit factor with a quick berry compote or this easy 3-Ingredient Strawberry Sauce. The vibrant freshness provides a wonderful contrast to the warm, spiced pancake.
• Nut Butter: For a protein boost and nutty flavor, spread a thin layer of almond butter or peanut butter on your pancake slice.
• Chopped Nuts: A sprinkle of toasted pecans or walnuts adds a delightful crunch and enhances the fall flavor profile.
• Caramel Sauce: For a decadent treat, drizzle warm caramel sauce over your pancake. It pairs exquisitely with the apple and cinnamon.
• Powdered Sugar: A simple dusting of powdered sugar creates an elegant finish and an extra touch of sweetness.
• A Side of Protein: Balance your meal with a side of crispy bacon, savory sausage, or scrambled eggs for a complete breakfast.

Frequently Asked Questions About Baked Apple Cinnamon Pancakes

Here are some common questions to help you master this delicious recipe:

• Can I make this dairy-free? Yes, you can! Substitute the buttermilk with a dairy-free milk alternative (like almond or soy milk) mixed with 1 tablespoon of apple cider vinegar or lemon juice. For butter, use a dairy-free butter substitute or coconut oil.
• Can I use different fruits? Absolutely! This recipe is incredibly adaptable. Try diced pears, berries (fresh or frozen), or even mashed banana. Adjust the amount of sugar if your chosen fruit is very sweet.
• How can I make this gluten-free? You can experiment with a 1-to-1 gluten-free baking flour blend as a substitute for regular all-purpose flour. Ensure the blend contains xanthan gum, or add a quarter teaspoon if it doesn’t, to help with structure.
• Can I prepare the batter ahead of time? While it’s best to mix the wet and dry ingredients just before baking for optimal fluffiness, you can combine the dry ingredients and store them in an airtight container. You can also dice the apples and keep them in a sealed container in the fridge. Whisk the wet ingredients and fold everything together right before baking.
• What kind of baking dish should I use? A standard 9×13-inch baking dish is ideal. You can use glass, ceramic, or metal. Just ensure it’s oven-safe.
• Can I add spices other than cinnamon? For an even richer flavor, consider adding a pinch of nutmeg, allspice, or a pumpkin pie spice blend along with the cinnamon.

Explore More Pancake & Breakfast Delights

If you’ve fallen in love with this baked apple cinnamon pancake, you’re in for a treat! Discover other fantastic breakfast and brunch recipes that are sure to become new favorites:

• Chocolate Cherry Pancakes: A decadent twist on a classic, perfect for chocolate lovers.
• Zucchini Pancakes: A surprising and delicious way to incorporate vegetables into your breakfast.
• Lemon Crepes: Light, delicate, and bursting with zesty lemon flavor.
• Easy Crepes: A simple recipe for versatile crepes that can be filled with sweet or savory ingredients.
• German Pancake: A puffy, oven-baked pancake that’s impressive and easy.
• Lemon Poppy Seed Dutch Baby (aka German Pancake): A citrusy, poppy seed variation of the German pancake.
• Dairy-Free Lemon Poppy Seed Waffles: A great alternative if you prefer waffles and need a dairy-free option.
• Baked Cinnamon French Toast: Another fantastic oven-baked breakfast option for effortless elegance.

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With Baked Apple Cinnamon Pancakes on the menu, every day feels a little brighter and a lot more delicious!

Baked Apple Cinnamon Pancake

Created by: Lynne Feifer

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Baked Apple Cinnamon Pancake brings together classic fall flavors in one easy recipe. By baking the batter in the oven, you can create a perfect apple pancake breakfast. No griddle or flapjack flipping required!

Servings: 8 people

Equipment

• 2 Mixing bowls
• 1 9 X 13-inch baking dish
• 1 whisk
• 1 rubber spatula

Ingredients

• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons cinnamon
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• 2 eggs
• 4 tablespoons unsalted butter, melted
• 2 apples (Jonagold, Braeburn, Honeycrisp, Pink Lady are best)

Instructions

1. Remove 1 tablespoon of flour from the 2 cups, and place it into a medium mixing bowl to be tossed with the apple pieces. Coating the apple with some of the flour will help suspend it in the batter.
2. Preheat oven to 350 degrees F (175 C).
3. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
4. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt.
5. In a medium bowl, combine buttermilk, eggs and melted butter.
6. Peel, core and dice the apples, and put into the bowl with the tablespoon of flour. Toss to coat.
7. Pour the buttermilk mixture into the dry ingredients and mix until just combined.
8. Fold in the diced apple.
9. Pour the batter into the prepared baking dish.
10. Bake for 25-30 minutes or until lightly golden around the edges.
11. Serve with maple syrup.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 313mg | Potassium: 238mg | Fiber: 2g | Sugar: 10g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg

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This post was originally published on March 20, 2014, and has been comprehensively updated with new pictures, enhanced information, and an improved format on January 21, 2022, to bring you the best possible recipe experience.