Xanthan Gum Free Cinnamon-Cardamom Apple Oven Pancake
This dramatic oven pancake puffs up gloriously in a screaming-hot cast iron skillet, filling your kitchen with the warm, heady scent of Ceylon cinnamon and cardamom long before it ever hits the table. The batter is beautifully simple — just eggs, whole milk, flour, and spices — which means there is absolutely no need for any gum-based stabilizers or thickeners that can sneak into store-bought mixes and specialty blends. The apples get a quick sauté in butter and sugar until they're lightly glazed and just tender, then the batter goes right on top and the whole skillet slides into the oven to do its magic. That high heat is what creates the signature puffed, golden edges without any added binders — the eggs and flour do all the structural work naturally. Once it comes out, a dusting of powdered sugar and a cool, creamy spoonful of fresh ricotta turn it into something that looks genuinely impressive for how little effort it actually takes. Cut it into wedges straight from the skillet 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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