Hazelnut Free Cinnamon-Cardamom Apple Oven Pancake

Total time45 min

Prep time15 min

Cook time25 min

5.0

(20)

Hazelnut Free Cinnamon-Cardamom Apple Oven Pancake

Warm spices, caramelized apples, and a dramatically puffed golden edge make this oven pancake one of those weekend-morning showstoppers that looks far more impressive than the effort it actually takes. The batter comes together with pantry staples — eggs, milk, flour, and a pinch of sugar — while Ceylon cinnamon and cardamom give it a fragrant, slightly floral warmth that feels genuinely special. Thinly sliced apples get a quick stovetop glaze in butter and spiced sugar before the batter is poured right over them, so every wedge is layered with tender, syrupy fruit. For anyone navigating tree-nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based ingredients, relying entirely on simple dairy and fresh fruit for its richness. The hot-skillet technique is what makes the edges billow up so dramatically in the oven — just resist the urge to peek for the first fifteen minutes and you'll be rewarded. A dusting of powdered sugar and a spoonful of fresh ricotta at the end add a creamy, lightly tangy finish that pulls the whole thing together beautifully. Serve it straight from the skillet in wedges and watch it disappear before it even has a chance to cool.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!