This giant Apple Cinnamon Puffed Pancake bakes in the oven - no more standing at a hot stove flipping dozens of pancakes. It's the perfect fall breakfast and the cinnamon glaze takes it over the top!
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Apple Cinnamon Puffed Pancake

This apple cinnamon puffed pancake is chock full of apples and topped with a cinnamon glaze.
Course Breakfast
Servings 6 servings
Author Aubrey Cota


  • For the pancake:
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 2 large apples cored and sliced 1/4 inch thick
  • 5 large eggs
  • 1 cup all purpose flour
  • 1 cup milk I use 1%
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the Glaze:
  • 3/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon ground cinnamon
  • More sauteed apples for garnish if desired


  • Preheat oven to 400 degrees.
  • In a 10 inch cast-iron skillet or non-stick pan melt the butter with 3 tablespoons of the brown sugar. Add the apple slices and cook for 4-6 minutes, stirring occasionally.
  • In a large bowl whisk together the eggs, flour, milk, cinnamon, salt, vanilla and remaining tablespoon of brown sugar.
  • Pour the batter over the cooked apple mixture. Transfer the skillet to the oven. Bake until dark golden brown and puffed around the edges, about 15 minutes.
  • While the pancake is in the oven, make the glaze. Combine the powdered sugar, milk and cinnamon in a bowl and stir until thoroughly combined.
  • After the pancake comes out of the oven, let it cool for 5 minutes (it will deflate a bit). Drizzle the glaze over the pancake and top with additional cooked apples if desired.