Apple Pancake

Serve this for a special occasion brunch along with some brown-and-serve sausages and some cinnamon ice cream on the side.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 4 Tbsp. butter
  • 2 Tbsp. granulated sugar
  • 1⁄8 tsp. ground nutmeg
  • 1⁄4 tsp. ground cinnamon
  • 4 tart apples, peeled, cored, and sliced thin
  • 4 eggs
  • 1 cup milk
  • 1⁄2 cup all-purpose flour
  • 1⁄4 tsp. salt
  • 1 tsp. vanilla extract


  • Preheat oven to 375°F.
  • Melt butter in a 10-inch ovenproof skillet or German pancake pan over medium heat. Add 1 tablespoon of the sugar, the nutmeg, cinnamon, and apple slices to the pan; sauté and stir for 8 minutes, or until the apples start to soften and the sugar starts to brown.
  • Add the remaining 1 tablespoon of sugar, the eggs, milk, salt, flour, and vanilla to a bowl; whisk to combine. Gently pour the pancake batter into the pan, keeping the apples as a separate layer on bottom. Move to the oven and bake for 10 minutes, or until puffed and almost firm. Slide onto a large plate and serve.