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

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Sheet Pan Apple Cinnamon Pancake

A custardy, blender-batter pancake baked on a sheet pan and swirled with soft cinnamon apples. It's an easy breakfast or after-school treat made for apple season.

⏱ 18 min6 to 8 servings (1 large pancake)Americanpancakesheet 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
  • —salt · a pinch
  • 3 tablespoonssugar · for the batter

Cinnamon Sugar Topping

  • 3 tablespoonssugar · plus more for sprinkling on top when 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 so it heats up too.

  2. 2

    Put the apples, sugar and cinnamon in a heatproof bowl. Microwave for about 2 minutes, until the apples soften, 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 of sugar, then blend until combined.

  4. 4

    In a small bowl, stir together 3 tablespoons of sugar and 1/2 teaspoon of 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. Sprinkle the cinnamon sugar evenly over the top.

  6. 6

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

  7. 7

    Serve warm with more cinnamon sugar sprinkled on top.

Creator's notes

Whole milk gives the pancake a custardy texture. It works as a quick breakfast or an after-school snack.

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