Mushroom Free Cinnamon-Cardamom Apple Oven Pancake
Warm spices, caramelized apples, and a dramatically puffed golden edge — this oven 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 a fragrant lift from ground Ceylon cinnamon and cardamom that carries through every bite. Thinly sliced apples are cooked down in butter and sugar until they're soft and glazed before the batter is poured right over the top, so the fruit is baked in rather than just scattered on as an afterthought. The whole thing goes into a screaming-hot skillet in a 425°F oven, which is what creates those spectacular puffy edges and a tender, custardy center. Every single ingredient here is straightforward produce, dairy, and pantry staples — no fungi or fungal derivatives hiding anywhere in the list, which makes it a genuinely easy choice for anyone navigating that particular restriction. A dusting of powdered sugar and a spoonful of fresh ricotta at the end add a creamy, lightly sweet finish that feels almost restaurant-worthy. Serve it straight from the skillet in wedges and watch it disappear before it even has a chance to fully cool.
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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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