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A Baked Apple Pancake is a thick, tender oven pancake full of apples, brown sugar and cinnamon. As it bakes, it rises and becomes fluffy and delicious!

Apple and Brown Sugar Oven Baked Pancake
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The Best Baked Apple Pancakes

If there’s one meal my kids want me to make over and over again, it’s oven pancakes. I’ve shared my recipe for oven pancakes with you but this time I’ve thrown is some sweet and tangy apples for a delicious breakfast that’s perfect for any occasion.

The recipe is very easy to whip up and takes just 20 minutes to bake, giving you more time for morning cartoon snuggles.


You will need a few ingredients that you probably already have on hand – butter, eggs, flours, brown sugar, cinnamon, apples and milk.

How to Make Baked Apple Pancakes

Melt the butter in a 12’x8″  or in a 9″ pie pan in the oven while it preheats. While the butter is melting, whisk the flour, milk, eggs together. Toss some brown sugar and cinnamon into the buttered dish, followed by sliced apples and finally the egg mixture.

Place the dish in the oven for about twenty minutes, until it starts to brown on top. We love to watch it as it puffs up while it cooks. Then turn it over onto a plate or cutting board.



How to Serve

Apple pancakes are delicious on their own, because of that buttery brown sugar topping. But you can dress it up with maple syrup, butter or whipped cream and a sprinkling of ground cinnamon.

Make these part of a big breakfast, including Sausage Egg Casserole, Crispy Air Fryer Bacon and Summer Fruit Salad.

Storage and Freezing

Store leftovers in an airtight container in the fridge and reheat in the microwave for 15-30 seconds.

Freeze in a plastic freezer bag for up to 3 months.


I typically make this in a 9″ pie plate, but I’ve also used a 12×8 pan, which creates a thinner pancake. I have doubled this recipe in the 12×8 pan and it still comes out great, just much thicker. It all depends on your preference. 

More Pancake Recipes


Apple Oven Pancake

4.45 from 9 votes
A Baked Apple Pancake is a thick, tender oven pancake full of apples, brown sugar and cinnamon. As it bakes, it rises and becomes fluffy and delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 tablespoons butter
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons brown sugar
  • 1 medium sized crisp apple peeled and sliced


  • Preheat oven to 350 degrees. Place butter in a 11″ x 8″ or 8-9″ pie pan and slide into the oven to melt while the oven is pre-heating.
  • Whisk together the flour, salt and cinnamon. Make a well in the center and add the eggs, milk and vanilla. Mix together until blended. Set aside.
  • Remove the pan from the oven and sprinkle butter with brown sugar and cinnamon. Arrange sliced apples on top in a single layer. Pour the batter over the apples.
  • Bake for 20 minutes.
  • Take the pan out of the oven and turn it over onto a cutting board. (It will get nice and poofy while it’s baking but will sink considerably after turning it out of the pan). Slice it up and serve with fruit, syrup or powdered sugar.


*Tip: You can double this recipe and bake in a 13×9 pan for a slightly thicker, but still delicious, pancake.


Calories: 137kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 67mgSodium: 254mgPotassium: 103mgFiber: 1gSugar: 8gVitamin A: 246IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword apple dutch baby, apple oven pancake

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Made this for Easter morning breakfast today. Followed recipe exactly as written. It’s quick and easy to pull together and was quite a hit! Will definitely make this again.

  2. Modified the recipe…I used lots more apples, so in order to balance the added moisture, I doubled the batter recipe and I added a smidge more flour to make the batter more of the consistency of regular pancake batter. Whatever I did went very, very wrong. Pancake did not bake up whatsoever. Ended up totally flat, and the consistency of custard. Did not taste very good. Sadly I probably will not make this again. Too epic of a fail. Don’t do what I did!

    1. So you totally messed up the recipe and then gave it two stars? You don’t have to give stars at all and it’s kind of unfair to rate a recipe based on your own failure.

  3. Thank you for sharing your lovely recipe. The pancake was wonderful. Just the way we like. Crisp and puffy filled with apples and cinnamon. I served it with some hot Maple Syrup, for an extra special treat.

  4. I grew up eating pannekoekens. This was so easy and reminded me of my childhood! I made mine with gluten free flour and subbed the eggs for a vegan egg substitute and it all turned out great!

  5. I just made this and it didn’t rise at all. Then I realized there is no leavening agent in the recipe. Also, is the cinnamon mixed in with the flour and also on top pof the brown sugar It is mentioned twice.

    1. It isn’t supposed to rise which is why there is no leavening agent. You are right about the cinnamon – it’s missing from the ingredients list.

  6. We really liked it, though I was wonderful if it was meant for 1tsp. divided, 1/2 tsp. in the mix, 1/2 sprinkled in the pan or was supposed to be 2tsp. divided. At any rate, I just used 2 teaspoons divided. I will cut the slices into chunks also the next time and did leave the peel on.

  7. No to try to change what seems like an amazing recipe, but wondering- do you think you could use pancake mix for the times when life’s is hectic?

  8. The directions with the pictures and the directions within the recipe do not match. Unfortuantly, I followed the directions within the recipe and it states to mix all dry ingredients together but it does not tell you to leave the cinnamon and brown sugar aside for the bottom of the pan. Hopefully it still comes out nice!

  9. This was SO GOOD!!!! We gobbled up every bite. I did double the recipe like you suggested and it turned out fine. 🙂 I used sucanat for the brown sugar and white wheat flour.

  10. These look and sound absolutely delicious!! I LOVE regular puffy pancakes and this just takes them to the next level

  11. Love the photos and clear directions but the middle section of instructions is missing on the Print Out option of the recipe – where you prep the apples and how long to cook for.