Pescatarian 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. Ceylon cinnamon and cardamom bring a floral, slightly citrusy depth that sets this apart from your average skillet breakfast, and the apple filling develops a light glaze that's genuinely hard to stop eating. The batter comes together in a single bowl, and the real magic happens in a screaming-hot skillet that gives you those tall, crispy, almost soufflé-like edges without any special technique. A dusting of powdered sugar and a spoonful of fresh ricotta on top add just enough richness and contrast to make each wedge feel a little indulgent. This is naturally meat-free and built entirely from eggs, dairy, fruit, and pantry spices — no substitutions or workarounds needed, just a straightforward recipe that happens to fit a fish-forward or plant-leaning table with ease. Serve it straight from the skillet while it's still warm and let people help themselves.
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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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