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Original video by @carolinagelen — all credit to the creator.

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Sheet Pan Apple Cinnamon Pancake

A custardy, oven-baked pancake made with whole milk, swirled with soft cinnamon apples and a crackly cinnamon-sugar top. It's a quick breakfast or after-school treat that makes the most of apple season.

⏱ 28 min6 to 8Americanpancakesheet panapplecinnamonbreakfast

Ingredients

Apple Swirl

  • 2green or red apples · peeled, cored, thinly sliced
  • 2 tablespoonssugar
  • 1 teaspooncinnamon

Pancake

  • 2 cupswhole milk
  • 4large eggs
  • 2 cupsall-purpose flour
  • 1/2 teaspoonbaking powder
  • pinchsalt
  • 3 tablespoonssugar · for the batter

Cinnamon Sugar Topping

  • 3 tablespoonssugar · plus more for serving
  • 1/2 teaspooncinnamon

Steps

  1. 1

    Heat the oven to 350°F (175°C). Put a nonstick or parchment-lined half sheet pan in the oven to preheat.

  2. 2

    In a heatproof bowl, combine the apples, 2 tablespoons sugar and 1 teaspoon cinnamon. Microwave for about 2 minutes until softened, then stir to combine.

  3. 3

    In a blender, pulse the whole milk and eggs until smooth. Add the flour, baking powder, a pinch of salt and 3 tablespoons sugar, then blend until combined.

  4. 4

    In a small bowl, stir together 3 tablespoons sugar and 1/2 teaspoon cinnamon.

  5. 5

    Pour the batter into the hot sheet pan. Spoon small dollops of the apple swirl, with all its juices, over the batter.

  6. 6

    Sprinkle the cinnamon sugar evenly over the top of the pancake.

  7. 7

    Bake for 15 to 18 minutes, until lightly golden on top.

  8. 8

    Serve warm, sprinkled with more cinnamon sugar.

Creator's notes

Whole milk gives the pancake a custardy texture. Makes 1 large pancake. Also works as an after-school snack.

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