Celery 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. The batter comes together in a single bowl with eggs, whole milk, and flour, then gets layered right over a quick apple sauté seasoned with Ceylon cinnamon and cardamom for a floral, gently spiced depth that feels a little special without being fussy. Because every ingredient here is naturally free of celery and celery derivatives, there's no label-reading stress or ingredient swaps required — just straightforward, wholesome cooking. The hot skillet technique is the real magic trick: butter foams on contact, the batter pours over the glazed apples, and the oven does the rest, producing those gorgeous billowy edges and a golden, set center. A dusting of powdered sugar and a spoonful of fresh ricotta at the table take it from impressive to genuinely stunning. Serve it in wedges straight from the pan and watch it disappear before it has a chance to fully deflate.
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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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