MSG Free Cinnamon-Cardamom Apple Oven Pancake
Few breakfasts feel as dramatic and satisfying as a Dutch baby-style oven pancake that puffs up gloriously in a screaming-hot skillet. This version layers warm spiced apples beneath an eggy, golden batter, with Ceylon cinnamon and cardamom doing the heavy lifting on flavor — no flavor packets, no seasoning blends, nothing that could sneak in unwanted additives. Every ingredient here is straightforward and whole: eggs, milk, flour, butter, fresh apples, and spices you measure out yourself. That transparency is exactly what makes this recipe so easy to trust. The apples get a quick stovetop glaze before the batter goes in, so they're tender and caramelized by the time the pancake comes out of the oven. A dusting of powdered sugar and a spoonful of fresh ricotta at the end make it feel genuinely special without any extra effort. Serve it straight from the skillet in wedges and watch it disappear fast.
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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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