Puffy Apple Oven Pancake

My oldest made this. She found the recipe in the kids baking cookbook and instantly fell in love. Friday night she announced that she would be preparing breakfast on Saturday. Here are the directions, written especially for blossoming cooks!

Puffy Apple Oven Pancake

Keyword autumn dessert, breakfast, pie
Author Kids Baking Cookbook


  • 1 small apple
  • 4 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup whole milk at room temperature
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar


  • Preheat oven to 400°F. Grease a pie plate with butter.
  • Peel, cut into quarters and core an apple. Using a small knife, cut the apple quarters into small chunks.
  • Make the apple filling. In the small bowl, using the fork, stir together 2 tablespoons sugar and 1/4 teaspoon of cinnamon. Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar. Pour the apple chunks into the prepared dish, spreading them out evenly with the fork. Set aside.
  • Make the batter. In a blender, combine the remaining sugar, the remaining cinnamon, the eggs, milk, flour and vanilla. Put the lid on securely and, holding the lid down tightly, blend on medium speed for 1 minute, until all the ingredients are well-mixed and frothy. (We used a mixer!)
  • Bake the apples. Put the dish in the oven and bake the apple chunks for 5 minutes. Using an oven mitt, carefully pull out the oven rack until the dish is visible. Do not remove the dish. Pour the batter evenly over the apples, Slide the rack back into the oven and close the door.
  • Bake the pancake for about 24 minutes, until puffed and brown. Using oven mitts, carefully remove the dish from the oven and set it on the cooling rack. Dust the pancake with confectioners' sugar using the fine-mesh sieve. Cut into wedges and serve immediately.


 Enjoy … we sure did!

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