Baked Apple Pancake with Cinnamon and Brown Sugar Recipe

I absolutely love how cozy this Baked Apple Pancake with Cinnamon and Brown Sugar Recipe turns out every time I make it. There’s something magical about soft, cinnamon-dusted apples nestled into a fluffy baked pancake that just feels like an instant warm hug on a chilly morning. Whether you’re hosting a weekend brunch or just craving a comforting homemade breakfast, this recipe hits all the right notes.

When I first tried this, I was amazed at how simple it is to pull off yet delivers those bakery vibes right in your own kitchen. You’ll find that the brown sugar caramelizes beautifully with the apples, while the cinnamon adds just the right amount of spice. Trust me, once you try this Baked Apple Pancake with Cinnamon and Brown Sugar Recipe, it’ll quickly become your go-to when apples are in season or you’re just in the mood for a little sweet morning indulgence.

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Ingredients You’ll Need

The ingredients in this Baked Apple Pancake with Cinnamon and Brown Sugar Recipe come together to create that cozy, nostalgic flavor you crave. I always try to pick fresh apples that are crisp but not overly tart for the best balance, and the butter (or a good vegan substitute) really elevates the taste.

• Butter (or vegan butter): This adds richness and helps caramelize the apples nicely; I like using Earth Balance if I’m making it dairy-free.
• Apples: I prefer using a firmer variety like Honeycrisp or Fuji so they don’t turn mushy during cooking.
• Brown sugar: The molasses notes in brown sugar bring warmth and depth compared to plain white sugar.
• Cinnamon: Freshly ground cinnamon gives a fragrant, comforting spice that’s essential here.
• Eggs: They provide the structure and fluffiness to the pancake batter.
• Milk (dairy or almond): I usually use almond milk for a subtle nutty note, but regular milk works beautifully too.
• Flour: You can use white, wheat, or gluten-free blends — I once tried spelt for a nuttier taste and loved it!
• Baking powder: This is the leavening agent that helps the pancake puff up in the oven.
• Powdered sugar (optional): A light dusting on top adds a pretty finishing touch and subtle sweetness.

Variations

I love making this Baked Apple Pancake with Cinnamon and Brown Sugar Recipe my own by swapping out apples for whatever fruit is seasonal or using different spices. Feel free to get creative — this recipe is super forgiving and easy to adjust.

• Vegan Version: I’ve successfully swapped eggs for flax or chia egg and used plant-based milk & vegan butter to keep it fully vegan without losing texture.
• Spiced Up: Toss in a pinch of nutmeg or ground ginger along with the cinnamon for a cozy fall flavor explosion.
• Mix & Match Fruit: Pears or peaches can replace apples if you’re feeling adventurous or want to try something different.
• Gluten-Free Option: Using a gluten-free flour blend works great and makes this recipe accessible to everyone.

How to Make Baked Apple Pancake with Cinnamon and Brown Sugar Recipe

Step 1: Sauté your apples to tender perfection

Start by preheating your oven to 375°F (190°C). While it’s warming up, melt the butter in a skillet over medium heat. Add your peeled, cored, and sliced apples along with about half of your cinnamon and brown sugar mixture—this step cooks the apples gently so they become soft and sweet without losing their shape. Stir frequently for about 5 minutes until you see the apples start to caramelize slightly. This really unlocks their natural sweetness and ensures every bite feels indulgent.

Step 2: Whisk the batter for fluffiness

While your apples are softening, whisk together your eggs and milk in a bowl until the mixture is smooth and slightly frothy. In a separate smaller bowl, mix your flour and baking powder, then stir this dry blend into the wet ingredients. Be gentle here—you want everything combined but don’t overmix or your pancake might turn tough. The baking powder is what’ll help your pancake puff up nicely in the oven.

Step 3: Combine, sprinkle, and bake

Pour the batter evenly over the cooked apple slices in the skillet or transfer the apples to a baking dish before adding the batter. Then sprinkle the remaining brown sugar and cinnamon mixture on top — this sugary topping creates a delicious crust as it bakes. Pop the whole thing in the preheated oven and bake for about 18-20 minutes, or until the pancake puffs up and turns golden brown at the edges. You’ll know it’s done when it springs back lightly to the touch.

Step 4: Add finishing touches before serving

Once out of the oven, let your baked apple pancake sit for a couple of minutes — this helps it set a bit without losing that tender texture. Dust the top lightly with powdered sugar if you like a touch of extra sweetness and a pretty presentation. I always find this little step turns it into a real showstopper at the breakfast table.

How to Serve Baked Apple Pancake with Cinnamon and Brown Sugar Recipe

Garnishes

I personally love dusting the baked apple pancake with a light sprinkle of powdered sugar right before serving — it makes it feel special and adds just a hint of extra sweetness. If I’m feeling fancy, a dollop of whipped cream or a drizzle of maple syrup takes it over the top. Fresh mint leaves or a few toasted nuts add great texture and a pop of color.

Side Dishes

Since this dish is already quite rich and comforting, I like to keep sides simple and fresh. A crisp green salad with a citrusy vinaigrette balances the sweetness beautifully. You could also serve it alongside a few slices of crispy bacon or sausage if you want a heartier brunch option.

Creative Ways to Present

For special occasions, I’ve served this baked apple pancake in individual ramekins instead of one big pan — they look elegant and make portion control easy. Another fun idea I tried was layering thin apple slices neatly on top before pouring the batter, so the finished pancake had a pretty apple “design” on top once baked.

Make Ahead and Storage

Storing Leftovers

Leftovers of this baked apple pancake keep well in an airtight container in the fridge for up to 3 days. I usually cover it loosely with foil in the original baking dish to keep it from drying out. Reheating brings back most of that fresh-baked warmth.

Freezing

I’ve frozen this pancake by cutting it into squares and wrapping each piece tightly in plastic wrap before putting them in a freezer bag. It freezes well for up to a month, though you’ll want to thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer using a toaster oven or regular oven at 325°F (160°C) to keep the edges crisp and avoid sogginess — it usually takes about 10 minutes. Microwaving works in a pinch but can make it a bit soft.

FAQs

Final Thoughts

This Baked Apple Pancake with Cinnamon and Brown Sugar Recipe has become one of those cozy classics in my kitchen that I turn to again and again. It’s simple, forgiving, and feels special without a ton of fuss. I hope you enjoy making it as much as I do — it’s like a warm slice of comfort you can share with friends and family. Give it a try this weekend and let those sweet apple and cinnamon aromas fill your home!

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