Apple Skillet Pancake
Nothing says ‘weekend’ like homemade pancakes!
Weekends call for easy and delicious breakfast recipes. Our Apple Skillet Pancake is light, fluffy and simple to make.
I particularly love this recipe because it’s delicious, but more importantly, it doesn’t require the training, athleticism and hand-eye coordination required to successfully flip pancakes. My husband is quite skilled at pancake flipping, but when I’m in charge, ‘Scrambled Pancakes’ TM risk turning up on the breakfast table. Skillet pancakes for the win.
Apple Skillet Pancake
Ingredients
Apples
- 2 tbsp plant-based butter Becel Vegan or Earth Balance work
- 3 apples sliced
- 1 tbsp brown sugar plus extra for sprinkling
- 1/2 tsp cinnamon
Pancake Mix
- 1 cup flour
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup plant milk cashew, almond or oat milk will do the trick
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1 pinch cinnamon
- 1 pinch nutmeg
Instructions
Pancake Mix
- Preheat oven to 375°In a large mixing bowl, combine all pancake ingredients.
Apples
- In a cast iron skillet, heat plant butter. Add apples and brown sugar and cinnamon and cook, stirring until soft, about 5 minutes.Pour pancake batter over apples and sprinkle with a touch of brown sugar. Place in preheated oven and bake until it puffs up, about 18 minutes. Dust with powdered sugar and serve with additional apple slices and maple syrup (optional).
