Apple Puff Pancake
Apple Puff Pancake. Ever wake up on a weekend and find yourself staring at the fridge, but nothing looks exciting? Maybe you want to skip the usual scrambled egg routine (or is that just me?) Let me tell you, if you’re hungry for something light, fluffy, not too sweet, and honestly kinda spectacular, you need to try an Apple Puff Pancake.
It gives you those cozy fall vibes any time of year. Plus, it’s super quick. If you like puffy, golden baked treats, you’re sorta gonna love this. Still curious? Check out this recipe for easy apple coffee cake for another breakfast twist.
Apple Puff Pancake
Here’s the main thing: the Apple Puff Pancake is a cross between a pancake, a souffle, and a crustless pie. You bake it all in one pan, which is awesome for people who hate standing over the stove flipping pancakes (guilty!).
The apples cook into a tender, caramely base while the batter puffs up like magic in the oven.
It’s dramatic—sometimes mine almost climbs out of the pan. I’ve actually called out to my family just to show it off before it deflates (because yes, it does deflate a bit after you take it out). Still tastes amazing though, promise.
My grandma used to make something similar every fall in Wisconsin, but honestly, I eat this any time I’ve got apples on the counter and an urge for comfort food. You don’t need anything fancy: basic pantry stuff like eggs, flour, milk, cinnamon and some tart apples. That combo, baked up hot and fluffy, smells like heaven. Everyone thinks you’ve worked way harder than you actually have.
You can double the batter for a crowd or bake it in a smaller pan for just a few. I’ve made it in a cast iron skillet, a pie dish, even a rectangle cake pan. The end result is pretty forgiving, so honestly—don’t worry about making it perfect. Sometimes the crispy edges are the best part anyway.
How to Make Apple Puff Pancake
Making Apple Puff Pancake isn’t tricky at all. Really, you just slice up a couple apples (I like granny smith for the tartness), sauté them briefly in butter and cinnamon right in the oven-safe pan, then quickly mix the batter while that’s happening.
Whisk up eggs, milk, a bit of sugar, and flour (don’t overthink it) and pour that over the hot apples. The hot pan gives you those crispy bottom edges!
Once you pour in the batter, pop the whole thing into a hot oven and…wait. You’ll see the pancake puff up like a golden balloon. Bake until it’s set, a little brown on the top, and your kitchen smells like you’ve run off to a five-star brunch spot.
Give it a couple minutes to chill, then cut into wedges. (No fancy flipping or stacking or worrying about pancakes sticking.)
I love how simple the clean-up is too. Especially on a lazy morning when the last thing you want is more dishes. It’s fast, easy, and honestly—one of my top comfort foods.
“This was so simple and the kids gobbled it up! Even my husband went back for seconds. Will make again for sure.” — Geri, actual person who made it yesterday
Serving Suggestions
Here’s the fun part—customizing it! Some ideas:
- Drizzle with maple syrup for extra sweetness
- Sprinkle on powdered sugar if you like things a bit fancier
- Eat it hot out of the oven or at room temp (leftovers are sneaky good cold)
- Try with a scoop of vanilla ice cream (don’t judge till you do)
Trust me, nobody’s ever sad when Apple Puff Pancake hits the table. If you’re on a pancake kick, maybe check out these banana pancake bites too.
Why Apple Puff Pancake Feels Kinda Magic
I get it, “puff pancake” sounds a bit like a fairy tale recipe. But it’s not just another pretty breakfast face. It bakes up huge and puffy, with chewy edges and a middle that’s soft but not mushy. Each bite has apples, a hint of spice, and a not-too-sweet flavor. And honestly? Sneaking seconds is sorta a tradition in my house. Little warning—people will ask for this recipe, and probably expect you to make it again soon.
There’s also something cozy about how it comes together—especially on chilly mornings, or when you’re just feeling like you need a breakfast hug. The main keyword here is Apple Puff Pancake, and believe me, it earns its place in the brunch rotation. If you try it, let me know how it turns out. Bonus points for creative toppings or weird apple combos (I see you, honeycrisp lovers).
Apple Puff Pancake
A light and fluffy baked pancake with tender, caramely apples that puffs up like magic in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 Granny Smith apples, sliced
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 4 large eggs
- 1 cup milk
- 1 tablespoon sugar
- 1 cup all-purpose flour
Instructions
- Preheat oven to 425°F (220°C).
- In an oven-safe pan, sauté sliced apples in butter and cinnamon until tender.
- In a mixing bowl, whisk together eggs, milk, sugar, and flour until smooth.
- Pour the batter over the sautéed apples in the hot pan.
- Bake in the preheated oven for about 20-25 minutes, until puffed and golden brown.
- Let cool for a few minutes, then cut into wedges and serve warm.
Notes
Try drizzling with maple syrup or adding a scoop of ice cream for additional flavor.
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg
