Pistachio 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. Ceylon cinnamon and cardamom layer into both the batter and the apple filling, so every bite carries that fragrant, slightly floral warmth all the way through. The technique is straightforward: a hot skillet, a quick stovetop sauté of the apples, and then the batter goes straight into the oven without any fussing. Because the ingredient list sticks to eggs, milk, flour, butter, and fresh apples, there's no need to scan labels or worry about cross-contact with tree nuts — everything here is clean and simple. A dusting of powdered sugar and a spoonful of fresh ricotta at the end add just enough richness to make it feel a little special. It deflates slightly as it cools, which is completely normal and honestly part of the charm — serve it straight from the skillet in wedges while it's still warm.
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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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