Baked Apple Pancake

By Mariella Frazier, Founder and Owner of Heritage Flour Baking Company


  • 3/4 cup Organic Einkorn Pancake & Baking Mix, unsifted
  • 1/2 cup milk, half-and-half or even water
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 4 tablespoons br sugar, mixed with
  • 1/2 – 2 teaspoon cinnamon
  • 1/3c butter
  • 3 medium apples, peeled, cored and sliced
  • 1/4c chopped pecans
  • fresh lemon wedge
  • powdered sugar
  • cinnamon


  1. Preheat oven to 425 degrees.
  2. In medium bowl combine mix, milk, eggs and vanilla, beat for 30 seconds into a light batter. Set aside.
  3. Mix together the sugar and cinnamon.
  4. Melt butter in a 9-10′ iron skillet then add sugar mixture.
  5. Immediately add sliced apples stirring to coat evenly. Cook apples 3 minutes on medium heat.
  6. Remove from heat and pour in pancake batter, arranging the apples evenly on top.
  7. Sprinkle with a little more cinnamon.
  8. Bake for 13-15 minutes (it will puff up).
  9. Remove from oven and sprinkle with powdered sugar.
  10. Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

After cooking, apples can also be transferred to an ungreased 9-10″ pie plate before proceeding with the recipe, and then baked  at 400 deg.

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