Black Pepper Free Cinnamon-Cardamom Apple Oven Pancake

Total time45 min

Prep time15 min

Cook time25 min

5.0

(20)

Black Pepper Free Cinnamon-Cardamom Apple Oven Pancake

Warm spices, caramelized apples, and a dramatic puff straight from the oven — this skillet pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Ceylon cinnamon and cardamom do all the heavy lifting here, layering the batter and the apple filling with floral, gently sweet warmth that feels anything but ordinary. For anyone avoiding black pepper, this recipe is naturally a safe haven — there's no seasoning blend, no spice mix, and no savory shortcut that might sneak it in. The technique is straightforward: rest the batter, soften the apples in a buttery glaze, pour, and bake. That hot skillet trick is what gives the edges their gorgeous, golden puff and the bottom a lightly crisp finish. A dusting of powdered sugar and a spoonful of fresh ricotta at the table take it from simple to genuinely impressive. Cut it into wedges right from the pan and watch it disappear before it has a chance to fully deflate.

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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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