Apple Puffed Pancake

This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling the cinnamon and sugar used, and serving a la mode.

  • Servings: 6
Apple Puffed Pancake

Source: The Martha Stewart Show, April 2007


  • 6 large eggs
  • 1 1/2 cups skim milk, preferably organic
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 apples, such as Gala or Red Delicious, peeled, quartered, cored and thinly sliced
  • 1 tablespoon light-brown sugar
  • Confectioners' sugar, optional


  1. Preheat oven to 425 degrees.

  2. Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.

  3. Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.

  4. Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.


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