Martha Stewart Apple Pancakes

Martha Stewart Apple Pancakes take 30 minutes and a few pantry staples like eggs, flour and brown sugar apples to make a puffed, golden skillet breakfast. Try these easy fall breakfast ideas for Sunday brunch or a holiday morning, since it's a one-skillet bake with caramelized flavor.

Pour the batter slowly over the hot apples, because that keeps the slices in place and lets the edges climb the skillet. Dump it in all at once and the apples shift, so the pancake puffs unevenly.

Martha cooks the apples in butter and brown sugar first, so they turn soft and caramelized before the batter ever touches them. Baking the whole thing in a cast-iron skillet gives you crisp, dark edges and a custardy center that a griddle pancake can't match.

Martha Stewart Apple Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

Thin, eggy batter puffs up around buttery cinnamon apples as it bakes in a hot skillet. The edges turn crisp and deep golden while the center sets soft and custardy under a dusting of powdered sugar.

Ingredients

• 4 tablespoons (½ stick) unsalted butter
  

• 1/4 cup dark-brown sugar
  

• 1 large McIntosh apple (about 8 ounces), cored and sliced ⅛ inch thick
  

• 5 large eggs
  

• 1 cup all-purpose flour
  

• 1 cup milk
  

• 1/2 teaspoon ground cinnamon
  

• Pinch of coarse salt
  

• Confectioners' sugar, for dusting
  

Directions

• Preheat and melt: Preheat the oven to 400°F, then melt 4 tablespoons butter with 3 tablespoons dark brown sugar in a 10-inch cast-iron skillet. Stir them over the heat until the mixture is smooth and bubbling.
• Cook the apples: Add the thinly sliced McIntosh apple to the skillet and cook for 5 minutes. Stir it now and then so every slice gets coated in the buttery sugar.
• Whisk the batter: Whisk 5 eggs, 1 cup flour, 1 cup milk, 1/2 teaspoon cinnamon, a pinch of salt and the remaining 1 tablespoon sugar in a medium bowl. Keep going until no lumps of flour are left.
• Pour and bake: Pour the batter slowly over the apples, then move the skillet into the oven. Bake for about 15 minutes, until the pancake is dark golden brown, set in the center and puffed around the edges.
• Dust and serve: Dust the top with confectioners' sugar while the pancake is still hot. Serve it right away, since it starts to deflate as it cools.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple instead of McIntosh?

Yes, a Honeycrisp or Gala works well because both hold their shape when sliced thin. Tart Granny Smith slices also work, though you may want an extra teaspoon of brown sugar to balance them.

Why did my apple pancake deflate?

A puffed pancake always sinks a little once it leaves the oven, because the steam that lifted it escapes. Serve it within a few minutes and keep the oven door closed for the first 12 minutes to get the most rise.

Can I make this without a cast-iron skillet?

Use any 10-inch oven-safe skillet, such as stainless steel. A cake pan or pie plate can work too, but cook the apples on the stovetop first and pour them into the dish before adding the batter.

How do I store and reheat leftovers?

Cover leftover slices and refrigerate them for up to 2 days. Reheat them on a sheet pan in a 350°F oven for about 8 minutes, because the microwave makes the texture rubbery.

Can I mix the batter ahead of time?

You can whisk the batter and keep it covered in the fridge for up to 12 hours. Stir it briefly before pouring, and cook the apples fresh so the skillet is hot when the batter goes in.