Shellfish 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 Ceylon cinnamon and cardamom that feels a little more refined than your average morning stack. The apples are cooked down in butter and sugar until they're glossy and just tender before the batter goes right on top, so every wedge is layered with a soft, jammy filling underneath that custardy, airy crêpe-like interior. Because every single ingredient here is naturally free of shellfish and seafood — no sauces, no broths, no hidden seafood-derived additives — you can cook and serve with complete confidence. A dusting of powdered sugar and a cool spoonful of fresh ricotta on the side take it from simple to genuinely special without any extra effort. It bakes in a single skillet, goes straight to the table, and looks far more impressive than the work involved.
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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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