This apple oven pancake with apple cider syrup is perfect for fall!

Apple Oven Pancake with Apple Cider Syrup |

When I first discovered the dutch baby / puffy oven pancake / whatever you want to call it, it was a huge aha moment. They’re so wonderfully easy! Just a few minutes of prep with a handful of basic ingredients, and then it works its magic in the oven while you brew a pot of coffee or take a shower.

And when you pull it out of the oven it’s puffed high, golden, and begging to be devoured.

Apple Oven Pancake with Apple Cider Syrup |

Adding apples to this breakfast favorite is a no-brainer this time of year. All I did was add a touch of cinnamon and brown sugar to the batter and pour it over thinly sliced apples, and serve it with a syrup made from reduced apple cider.

So! Good!

Breakfast, you’ve never looked better.

Apple Oven Pancake with Apple Cider Syrup |

baking tip:Baking with a Cast Iron Skillet

I love to bake in my cast iron skillet because it helps with browning, crisps the edges and promotes caramelization. It works well not only with this oven pancake, but also cookie bars, pies, and breads, to name a few.

Be sure to take good care of your cast iron skillet by cleaning it after each use with warm water (no soap). Also, do not let it sit in water, and be sure to re-season it as needed.

Apple Oven Pancake with Apple Cider Syrup |

Apple Oven Pancake with Apple Cider Syrup |

Apple Oven Pancake with Apple Cider Syrup

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
A puffy oven pancake with a fall twist of apples and cinnamon, topped with an apple cider syrup.


Apple cider syrup:

  • ½ cup packed light or dark brown sugar (100 grams)
  • 1 cup quality apple cider (250 ml)
  • 1 cinnamon stick
  • 4 whole cloves

Apple oven pancake:

  • 2 tablespoons unsalted butter (28 grams)
  • 2 large eggs
  • ½ cup all-purpose flour (63 grams)
  • ½ cup whole milk (168 ml)
  • ¼ teaspoon salt
  • 2 tablespoons packed light or dark brown sugar
  • ¼ teaspoon cinnamon
  • 1 cup apples , peeled and sliced (about 2 small-medium)


To make syrup:

  • Combine the brown sugar and apple cider in a small saucepan. Add the cinnamon stick and whole cloves.
  • Bring to a boil, stirring to dissolve the sugar. Simmer until reduced and thickened, about 30 minutes.

To make the oven pancake:

  • Preheat oven to 400°F. Place 8 or 9-inch cast iron skillet (preferred) or other baking dish in oven as it preheats.
  • Put the butter into skillet and return to the oven.
  • Meanwhile, in a bowl, whisk together the eggs, flour, milk, salt, brown sugar and cinnamon.
  • Once butter is melted, remove from oven and brush butter up the sides of the pan so it's greased well. Arrange the apples in the skillet and pour the batter over the top.
  • Return the skillet to the oven and bake until puffed and golden, about 25-30 minutes. Serve immediately with the apple cider syrup.
  • Store leftover syrup in the fridge.
Calories: 331kcal, Carbohydrates: 58g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 100mg, Sodium: 203mg, Potassium: 217mg, Fiber: 2g, Sugar: 43g, Vitamin A: 360IU, Vitamin C: 2mg, Calcium: 88mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.