Sesame Free Cinnamon-Cardamom Apple Oven Pancake
Few breakfasts are as dramatic and satisfying as a Dutch baby-style oven pancake, and this version leans hard into warm spice with Ceylon cinnamon and cardamom layered into both the batter and the caramelized apple filling. The whole thing comes together in a single skillet, puffing up gloriously in a hot oven before settling into golden, custardy wedges that are crisp at the edges and tender in the middle. Sesame can sneak into unexpected places — spice blends, specialty flours, even some restaurant-style pancake mixes — but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free cook. The apple filling gets a quick stovetop sauté in butter and sugar before the batter goes in, so you get a jammy, lightly glazed fruit layer baked right into the base. A dusting of powdered sugar and a spoonful of fresh ricotta on top take it from weekday treat to something that feels genuinely special. Serve it straight from the skillet while it's still warm 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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