Recipe by starmaster25
"This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream"
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apple, cored and sliced
white sugar, divided
I made this for breakfast and we both enjoyed it. As written this is very sweet - I cut the sugar to 2 Tablespoons in the apples and 2 Tablespoons in the egg batter and it was plenty sweet. This took about 15 minutes in the 400 degree oven although I think if I had preheated my oven longer it might have been done in 10 minutes. This comes together very fast. I have never had the apple pancake from the Original Pancake House so I can't say how it compares. I did not invert the pancake as the top was prettier than the bottom, next time I would plan on serving right out of the skillet. As a dessert with ice cream this would serve 4, for breakfast it served 2. I used a 10" stainless steel skillet and that seemed to be the right size. Thank you for a tasty breakfast.
Recipe Group Selection: 28, September 2013 ~ This was something totally new to us. I cooked/baked mine in a 10" cast iron skillet and that worked very well. Knowing that my apple was very sweet, I cut the sugar to 2 TB when cooking the apples on the stovetop and 2 TB in the pancake mix. That was the right amount for us. I realized when I was putting away the ingredients, I forgot to add the cinnamon. I did serve mine "face-up" because the underneath wasn't pretty. DH loved this and said "make this anytime, as long as it is only for breakfast". I liked it even though I am not a fan cooked apples. I served this with eggs - over easy. Nice selection this week, thanks starmaster25 for sharing.
This is a very good recipe. I forgot the sugar in the flour mix. I drizzled honey over the top at the end of baking to make up for the lack of sugar, and it tasted good.
For the flavour family loved the recipe which I made as written. There are a couple of notes that I would like to make. #1 the recipe does not say what size of pan to use. I used an 9 inch skillet and found that it was to large for the recipe. #2 the consistence of the batter was more like that of a crepe but when I check out a crepe recipe found out that the liquid and flour ratio was even less that this. Family has already requested that I make again which I will do but will try to have the batter more of a pancake consistence.
I thought this was a little eggy to be called a pancake, but still very good and tasty! The bottom is still really gooey when flipped and SO GOOD!! I would try using one less egg next time, other than that delicious!
I wanted to make this for Sunday brunch but had no apples, so I used Asian Pears. They are very sweet naturally so I cut the sugar back to 1 tbs in the fruit and 2 tbs in the batter. We love it! This is very similar to my Dutch Baby recipe, simple but very tasty! Thanks for sharing!
Absolutely delicious and doesn't even need syrup, which I was shocked about. Used 3 tablespoons total of sugar (1 to go with the apple if it's in season, 1 in the batter) and 1 less egg based on other reviews and that was perfect. This is a perfect quick easy breakfast/brunch to serve for overnight guests! I made it in a cast iron skillet then traveled with it which was dumb - it kept cooking until the pan cooled so it was quite dense by the time I got there. I should have warmed the plate and then driven it on there. UPDATE: Made this with the # of eggs called for and can confirm it's definitely too much - it came out like a fritatta. Will use 3 from now on.
Like one reviewer, I used a cast iron skillet. The texture was not what I expected, but still good. Next time I will decrease the sugar and use 1 less egg.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 256
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