Capsaicin Free Cinnamon-Cardamom Apple Oven Pancake
Warm spices, caramelized apples, and a dramatically puffed golden crust make this oven pancake one of those weekend-morning showstoppers that looks far more impressive than the effort involved. The batter comes together in a single bowl, and the whole thing bakes in one skillet — which means less cleanup and more time enjoying breakfast. Ceylon cinnamon and cardamom do all the heavy lifting here, delivering deep, fragrant warmth without any heat or irritation, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. The apples get a quick stovetop sauté in butter and sugar before the batter is poured right over them, so every wedge is layered with a soft, lightly glazed fruit filling underneath that pillowy, crisp-edged shell. A dusting of powdered sugar and a spoonful of fresh ricotta at the end are optional but honestly worth it — the creamy ricotta plays beautifully against the spiced apples. Serve it straight from the skillet while it's still warm and watch it disappear.
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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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