![['Close-up of a golden-brown Cinnamon Apple Puffed Pancake topped with whipped cream and maple syrup.', 'Side view of a fluffy pancake filled with apple slices and cinnamon, drizzled with syrup.', 'Juicy Cinnamon Apple Puffed Pancake with a light dusting of cinnamon and a dollop of whipped cream.', 'Vibrant display of a puffed pancake featuring honeycrisp apples and syrup, capturing its texture.']](https://snacknova.com/wp-content/uploads/2026/07/cinnamon-apple-puffed-pancake_1_U1.webp)
Cinnamon Apple Puffed Pancake
A delightful breakfast treat featuring a fluffy pancake topped with cinnamon-scented apples and syrup.
Ingredients
Fruits and Toppings
- 1 piece honeycrisp apple, thinly sliced
- 0.5 cup whipped cream, for serving
- 0.5 cup real maple syrup
Batter and Spices
- 1 tablespoon brown sugar
- 6 tablespoons unsalted butter, melted
- 4 eggs eggs
- 0.66 cup whole milk
- 0.66 cup all-purpose flour
- 2 teaspoons vanilla extract
- 0.75 teaspoon cinnamon
- 0.5 teaspoon kosher salt
Additional Butter and Cinnamon
- 2 tablespoons unsalted butter
- 0.5 teaspoon cinnamon
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 450°F (230°C). Arrange 3/4 of apple slices in a skillet, drizzle with 4 tbsp melted butter, sprinkle brown sugar, and bake for 10 minutes.
- In a blender, combine eggs, milk, flour, vanilla, cinnamon, salt, and remaining 2 tbsp melted butter. Blend until smooth.
- Pour batter into hot skillet over apples and bake for 18-20 minutes until puffed and browned.
- Serve topped with remaining apple slices, whipped cream, and maple syrup.
Notes
Ensure not to open the oven during the first 15 minutes to keep the pancake puffed.