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Baked apple pancake wedge with apple cider syrup, powdered sugar, and visible apple slices on a plate

Baked Apple Pancake with Apple Cider Syrup and Brown Sugar

Baked Apple Pancake combines tender baked apples, a soft oven-set pancake texture, and a rich apple cider syrup finish. It is a comforting breakfast or brunch recipe that brings warm seasonal flavor to the table.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 289
Ingredients Method Notes

Ingredients
  

Apple Cider Syrup
  • 1 cup brown sugar
  • 2 cups apple cider
  • cinnamon sticks
Apple Filling
  • 1 large unpeeled apple, thinly sliced
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
Pancake Batter
  • 4 eggs (can sub egg whites for some of the eggs)
  • 2/3 cup skim milk
  • 2/3 cup bread flour (can sub all-purpose or whole wheat)
  • 2 tablespoons applesauce
  • 1 tablespoon sugar

Method
 

Preparation
  1. Combine the apple cider, 1 cup brown sugar, and cinnamon sticks in a saucepan and bring to a boil. Lower the heat and simmer for about 30 minutes, until the liquid has reduced by about one-third. Set aside to cool.
  2. Preheat the oven to 350°F (177°C). Combine the sliced apples, 2 tablespoons brown sugar, and cinnamon. Arrange the apple mixture in the bottom of a buttered 9-inch pie plate.
  3. Whisk the remaining ingredients together until just combined, then pour the batter over the apples.
Baking
  1. Bake for 15-18 minutes, or until the top is browned and the center is set. Remove from the oven and allow the pancake to cool for 5-10 minutes.
Serving
  1. Run a knife around the edges to loosen the pancake from the pie plate. Once released, invert it onto a serving platter, sprinkle with powdered sugar, and top with the prepared syrup.

Notes

For very thin apple slices, use a mandoline slicer to create even layers. A pie plate gave the best results compared with a cast-iron skillet. Avoid adding melted butter to the batter because it can cause the pancake to fall apart; add butter after baking instead.