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+ servings

Apple Oven Pancake with Apple Cider Syrup

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.


Sodium: 203mg, Calcium: 88mg, Vitamin C: 2mg, Vitamin A: 360IU, Sugar: 43g, Fiber: 2g, Potassium: 217mg, Cholesterol: 100mg, Calories: 331kcal, Saturated Fat: 5g, Fat: 9g, Protein: 6g, Carbohydrates: 58g, Iron: 1mg
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