BHA & BHT Free Cinnamon-Cardamom Apple Oven Pancake
This dramatic, skillet-baked pancake puffs up gloriously in a screaming-hot oven, filling your kitchen with the warm, spiced scent of Ceylon cinnamon and cardamom before it even hits the table. The apples get a quick sauté in butter and sugar first, building a light caramel glaze that weaves through every bite of the custardy, golden base. Avoiding BHA and BHT can feel tricky with packaged breakfast foods, since those preservatives turn up in everything from boxed pancake mixes to pre-spiced blends — but this recipe is built entirely from whole, recognizable ingredients with no processed shortcuts in sight. Fresh eggs, whole milk, real butter, and ground spices are all you need to pull it off. A dusting of powdered sugar and a cool spoonful of fresh ricotta at the end add a little elegance without complicating anything. It comes together in one skillet, which means fewer dishes and a genuinely impressive presentation straight from the oven to the table.
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
For the apple filling
- 2 medium apples, peeled, cored, and thinly sliced (about 2 cups)
- 2 tbsp unsalted butter, divided
- 2 tbsp granulated sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
For serving
- 1 tbsp powdered sugar, for dusting (optional)
- 2 tbsp fresh ricotta, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 12-inch oven-safe skillet in the oven while it preheats.
- 2
In a mixing bowl, whisk together the eggs, milk, flour, 1 tbsp granulated sugar, 1/4 tsp Ceylon cinnamon, 1/4 tsp cardamom, and salt until the batter is smooth and no lumps remain. Set aside to rest for 5 minutes while you prepare the apples.
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