We all used to think that a pancake was just a pancake. But that made us all go to sleep with boredom and we all screamed for something different. Actually, none of us did that. Normal pancakes are the bomb-diggity and change is hard. Flipping regular round pancakes is nice, easy, and who doesn’t love a fresh pancake right off the griddle?
But now we can also make Easy Pancake Muffins. They’re fun and easy too. Our people love them.
To go along with our newly discovered pancake experimentational adventures (seriously, it’s just a recipe idea but here I am trying to pull out big words to make it sound impressive) – we can now add this Baked Apple Pancake to the mix.
This delicious idea came from “Busy Mom in AL” when I shared about making Easy Pancake Muffins. This long-time reader said,
“Put apples and cinnamon in the bottom of a 9×13 inch pan and then pour the pancake batter on top. Bake at 350 degrees for 20-30 minutes. Serve in squares with tons of maple syrup! :) It is called Apple Pancake Bake.”
Knowing my family would love it, a few mornings later I gave this idea a try. It earned the “take pictures and blog about it” award, so here you go!
Baked Apple Pancake
- 5-6 apples, any variety
- 1-2 Tablespoons ground cinnamon
- 2 cups whole wheat flour (I use freshly ground hard or soft white wheat)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs
- 1½ cups milk
- ¼ cup melted butter
- Wash and slice apples, laying them evenly on the bottom of a 9x13 inch baking dish.
- Sprinkle liberally with cinnamon.
- Mix remaining ingredients well, then pour the mixture over the apples.
- Bake in a 350° oven for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Slice and serve with real maple syrup.
I think you’ll love this simple recipe idea! It’s perfect for this fall, what with its cinnamon awesomeness.
Once again we learn that pancakes don’t have to be just pancakes. Have any more pancake variations to share with us?
Yvonne Ostman says
In Sweden we do that with bacon, or salted/smoked pork. Fry the bacon (cut in pieces) in the baking pan first, then pour pancake batter over and proceed as in your receipe. Omit the cinnamon, though. :)
Pam D says
What a great idea! Thanks for sharing it with us. I’ll have to try that soon. It reminds me of when I was growing up and my mom would fry bacon pieces and add them to the waffle batter. Mmmm…that was one of my favorite Saturday morning breakfasts.
Laura, thanks for sharing this recipe. I’ve made it so many times since you posted, and we love it. It’s so much easier than standing over a griddle, that’s for sure.
Eventually, I’ll get past my addiction to apples and try it with blueberries and other fruits.
This looks like a perfect fall recipe! I can’t wait to try it!
Crepes. My family loves them. Only slightly harder to make than pancakes, but you can make them up ahead of time. And there are enough eggs in the batter that you have a nice, protein-filled breakfast (or dinner). Roll that baby up with sour cream and fruit for breakfast or with chicken and veggies for dinner.
I made this for breakfast this morning……delicious! I melted an 8 oz pkg cream cheese on low heat with about 1/3 cup pure maple syrup mixed in………yum! Next time I plan on adding a bit of pumpkin puree to the pancake batter and throwing in some walnuts with the apples. Other options are swirling in my brain…………oh the possibilities! My men are going to be happy with this one recipe made a bazillion different ways…….thank you Laura!
Ooops! The cream cheese/maple mixture was drizzled on top.
We’ve made this several times since seeing your post, and we love it! We have experimented some and made a few changes:
We found that we like the apples peeled and cut into bite-sized chunks.
We also found that we like some cinnamon added to the batter, in addition to the cinnamon sprinkled on the apples.
I suggested walnuts to be added, but a couple family members were not in favor, so I sprinkled chopped walnuts on my portion after baking. I found with the cinnamon in the batter, the sweetness from the apples, and the flavor from the walnuts that I did not need/want the maple syrup on mine.
Thank you for so generously sharing so many great recipes!