This Baked Apple Cinnamon Pancake brings together classic fall flavors in one easy recipe. By baking the batter in the oven, you can create a perfect apple pancake breakfast. No griddle or flapjack flipping required!
We can really never eat enough pancakes here at the 365 homestead.
Plus, there’s never a wrong time to eat pancakes.
We have “breakfast for dinner” at least a couple of times a month. And the most requested menu item is always (you guessed it) pancakes.
SAVE THIS BAKED PANCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I can’t get enough of pancakes in all their forms. Banana Peanut Butter Chip Pancakes and Cranberry Pancakes and Buttermilk Pancakes , oh my!
For me, it all started back when I was a kid and we’d go to IHOP (International House of Pancakes). Oh, how I LOVED digging into a plate of the silver dollar pancakes and all the different syrups.
One of the best things about being a grown-up is that I can now make pancakes whenever I want, however I want.
These days, I often find myself trying to decide between a pancake topped with fruit or a pancake topped with syrup. Lucky for me, I can have BOTH! This apple cinnamon baked pancake combines the best of both worlds.
You’ll love the combination of fluffy pancake with juicy apples and cinnamon spice!
Baked Pancake
My love for pancakes does not extend to a love of flipping pancakes. Don’t get me wrong, I’m a pretty darn good pancake flipper by now. I’ve got my technique down pat.
Still, sometimes I don’t want to stand over the stove flipping pancake after pancake. While I could use those days to make Waffles or Baked Cinnamon French Toast, sometimes only a pancake will do. On those occasions, you need a good baked pancake recipe!
Baking one BIG cinnamon apple pancake in the oven, means I can pour the batter into a pan then walk away while it cooks perfectly every time.
What do I need?
Here are the ingredients you’ll need for this apple cinnamon pancake recipe.
- apples
- sugar
- cinnamon
- baking soda
- baking powder
- salt
- buttermilk
- eggs
- butter
- flour
Pro Tip: Make your own homemade buttermilk by whisking 1 cup of regular milk with 1 tablespoon of white vinegar. Let the mixture sit to curdle for about 15 minutes then proceed with the recipe as directed. I do this almost every time a recipe calls for buttermilk and it works exactly like the stuff that comes in a carton at the store AND it’s THE secret ingredient in my grandma’s Griddle Cakes!
(If you choose to do this for this recipe, you’ll need 1 ½ tablespoons of white vinegar for the 1 ½ cups of milk called for.)
How to Make a Baked Pancake
This baked apple cinnamon pancake is so quick and easy to make. The most labor intensive step is peeling and coring the apples, but it’s well worth it for this tasty baked pancake!
STEP 1. Combine the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt) in a large mixing bowl.
STEP 2. Peel, core and dice two apples, then toss them with a little of the reserved flour.
STEP 3. In another bowl, beat together buttermilk, eggs and melted butter. Now add that mixture to the dry ingredients and mix until just combined.
STEP 4. Fold the apples into the batter.
STEP 5. Pour the batter into a 9 x 13 baking dish and bake for 25 – 30 minutes.
Serve slices of the baked pancake topped with maple syrup! It would also be delicious with Vanilla Bean Whipped Cream!
You can even make a plain baked pancake and top it with this easy 3 Ingredient Strawberry Sauce.
Tips and Tricks
- Save even more time by buying sealed packs of pre-peeled chopped apples from the grocery store.
- Be careful not to overmix the dry and wet ingredients when combing them. Vigorously beating the batter will make the pancake tough.
- The pancake should be golden brown on the edges when it’s fully baked. Be careful not to overbake or the edges will begin to burn.
After you try this Baked Apple Cinnamon Pancake recipe, check out some of my other favorite pancakes. . .
- Chocolate Cherry Pancakes
- Zucchini Pancakes
- Lemon Crepes
- Easy Crepes
- German Pancake
- Lemon Poppy Seed Dutch Baby (aka German Pancake)
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When Baked Apple Cinnamon Pancakes are on the menu, you know it’s going to be a good day!
Baked Apple Cinnamon Pancake
Equipment
- 2 Mixing bowls
- 1 9 X 13-inch baking dish
- 1 whisk
- 1 rubber spatula
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 eggs
- 4 tablespoons unsalted butter melted
- 2 apples Jonagold, Braeburn, Honeycrisp, Pink Lady are best
Instructions
- Remove 1 tablespoon of flour from the 2 cups, and place it into a medium mixing bowl to be tossed with the apple pieces. Coating the apple with some of the flour will help suspend it in the batter.
- Preheat oven to 350 degrees F.
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, combine buttermilk, eggs and melted butter.
- Peel, core and dice the apples, and put into the bowl with the tablespoon of flour. Toss to coat.
- Pour the buttermilk mixture into the dry ingredients and mix until just combined.
- Fold in the diced apple.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes or until lightly golden around the edges.
- Serve with maple syrup.
Nutrition
This post was originally published 3/20/14, and has been updated with pictures and in format on 1/21/22.
Comments & Reviews
How many apples do you use?? (not listed in the ingredients)
Meg,
I used 2 apples. They are listed at the bottom of the ingredient list to be combined with the 2 tablespoons of flour.
This reminded me of the first time I took pancake batter, added apples and cinnamon, and made apple cinnamon pancakes! That was over 40 years ago! I thought I was a genius. Thanks for a wonderful recipe that brings back such happy memories! My late husband thought I was a genius too, because he loved them!
Can I replace the buttermilk with soy milk?
Chaya,
I do not typically substitute a non-dairy milk for our regular milk, so I am not sure, but I don’t think there’d be an issue.
Can this be made a day ahead and then thrown back in the oven/microwave to reheat? Also, can you substitute whole milk for the buttermilk? Thanks!
I don’t see why you couldn’t microwave it the next day, Melanie.
And yes, you can definitely use whole milk.
Is there a substitute anyone has tried for the buttermilk and the butter? I have a grandson allergic to milk/dairy he can have eggs though. I’d love to make him pancakes because he loved them before. I would love a special recipe that someone tried and worked using something other than the butter and buttermilk.
Thanks
Sandy, you can substitute soy, rice or cashew milk for the milk. There are also butter substitutes. I would recommend a Google search as I’m not sure what they are.
Yum! This recipe is so good and super easy! Thanks for sharing!
Oh, Ana, that’s so awesome to hear. I’m so happy you enjoyed it and appreciate you letting me know!
This recipe looks so good! Does this recipe need to be baked or could I make pancakes the traditional way? Thanks.
Can this be cooked and divided and frozen?
Hi Eve,
I haven’t done it, but I don’t see why it couldn’t. I would suggest wrapping the pieces tightly in plastic wrap and then tin foil after it’s been completely cooled.
To reheat, I suggest using a microwave. I would reheat one for about 20 seconds, but the time will largely depend on the size of your slices. If you want to reheat 4 at a time, I would suggest 60 seconds, and again you may have to adjust the time.
To reheat in the oven, preheat to 350°F, place the slices on a baking sheet and cover with tin foil otherwise they’ll dry out. Bake for 10 minutes and you should be good to go!