Apple Breakfast pancakes

Original Pancake House Apple Pancake

Great for when guests are over!  I make this every time we have people stay over at the house.  What a warm and delicious scent to wake up to and eat.

This is from one of my favorite chefs – Todd Wilbur.  I don’t think I’ve ever seen in on the Food Network, but he clones restaurant recipes and is very good at it.  So that lead me to one of my favorite breakfast places — the Original Pancake House.  Now, their regular pancakes are based on a sourdough starter and all that would take quite a bit of work.  But, their apple pancake is equally delicious and very doable!  It took a little time to make but well worth it.  I wonder if to save time you could cook the apples in the evening and then let it sit in the fridge until morning.  I made this in the morning and just had a late breakfast.

The original recipe uses a cast iron skillet or 9-10″ non-stick skillet.  If you have one then feel free to use it!  I don’t own of any non-stick skillets that can stand up to 475 degrees in an oven.  Even my Calphalon and Pampered Chef will only go up to 450 and 400 degrees respectively.  Instead, I used my pie pan that I did have on hand and then put a sheet of non-stick aluminum foil on top.  Worked like a charm!

Original Pancake House Apple Pancake
recipe from Todd Wilbur’s “Top Secret Recipes 2”
yields 1 large pancake

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 Tbs. salted butter (or if you only have unsalted on hand like me, use it and add a pinch of salt)
1/2 cup light brown sugar
3/4 tsp. ground cinnamon

3 eggs
1/3 cup milk
1/3 cup heavy cream
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1.  I used my apple peeler/corer/slicer to do the apples and it made the slices perfect.  If you don’t own one, just peel, core and slice the apples fairly thin.
2.  Melt 3 Tbs. butter in your cast iron skillet or non-stick pan that can stand 475 degrees.  I used a plain non-stick skillet.
3.  Add the apples, brown sugar, and cinnamon.  Cook for 10 minutes.  If using the pie method like me, pour your apple mixture into a non-stick foil covered pie pan at this point.  Let mixture stand 1 hour.  Or simply leave in your skillet one hour if you are going to put that skillet in the oven.
4.  Preheat oven to 475 degrees.  In a large bowl, beat eggs with electric mixer.  Add milk, cream, sugar, salt and vanilla.  Continue beating until everything is dissolved.
5.  Sift in the flour and mix until incorporated.  The batter needs to rest 10 minutes.
6.  Pour the batter that you made on top of the apples.  Bake 15-18 minutes.  Watch carefully as 1 minute it was light golden brown and the next it was medium and suddenly loose around the edges.  You want medium and loose around the edges.
7.  Put a large plate on top of your skillet or pie pan and invert.  The apples should then be on top!  Serve with powdered sugar and enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware


  1. This is not the original method of cooking/baking the apple pancake. Forty five years ago we put the ingredients in a skillet on top of the stove, then in the oven, then we would flip the pancake over and back in the oven until done. The apple pancake was about 25% larger.

  2. I was in North Carolina visiting my awesome niece new baby and wonderful husband and her husband got up very early to make these for all of us. Honestly I have to say this was one of the best dishes I ever ate. Love Aunt phyl

  3. […] the stove top to the oven require at least 425 degrees.  A previous example is my post for the Original Pancake House Apple Pancake.    I had to cook the apples separately, then put them in a pie pan and put the pie pan in the […]

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