Vegetarian Cinnamon-Cardamom Apple Oven Pancake
Warm spices, caramelized apples, and a dramatically puffed golden edge — this skillet pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. The combination of Ceylon cinnamon and cardamom gives the batter and the apple filling a floral, slightly citrusy depth that feels a step above your average brunch spread. Eggs, whole milk, and flour come together in a simple whisked batter that bakes up light and custardy in the center while crisping beautifully at the edges. Cooking the apples first in butter and sugar creates a jammy, glazed base that the batter pours right over, so every wedge is loaded with fruit from the very first slice. A dusting of powdered sugar and a spoonful of fresh ricotta at the end are optional but genuinely worth it — the cool, creamy ricotta against the warm spiced pancake is a little bit magical. Everything comes together in one oven-safe skillet, which means minimal cleanup and a genuinely impressive presentation straight from the pan to the table.
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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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