Apple Puff Pancake

"Super quick and easy. Can be a sweet breakfast or a fast dessert. Good Food Magazine, October 1986."
photo by katew photo by katew
photo by katew
photo by NorthwestGal photo by NorthwestGal
photo by diner524 photo by diner524
Ready In:




  • Heat oven to 450 degrees. Coat bottom and side of 10-inch heavy skillet with 2 T. butter.
  • Whisk eggs, milk, flours, brown sugar, vanilla, and cinnamon in mixing bowl until completely blended. Stir in apples. Pour into skillet and spread apples evenly.
  • Bake until puffed and golden, about 15 minutes. Sprinkle with confectioner's sugar and serve at once.

Questions & Replies

Got a question? Share it with the community!


  1. Yum, yum! This made for a fun and delish breakfast for my son and I this morning. We had fun making it together. We especially loved the apples and cinnamon. It didn't really rise, but the flavor was there and it was a good one. Thank you!
  2. This was quite delicious. I will add more vanilla and time, but otherwise it was great as written.
    • Review photo by NorthwestGal
  3. Made as written for your 2nd Football Pool win (except I used a 9-in sq non-stick baking pan). This was an easy-fix, tasty & served for a family breakfast w/bacon, fruit & scrambled eggs on-the-side. My only issue was the # of servings. There were 4 of us & I felt I needed to stretch the meal since it stated it served 2. Cut in quarters, the 4.5 in sq serving size was generous, would have been best w/just bacon + fruit & 4 servings will improve the nutritional data. That said, it was enjoyed by all. Congrats on your 2nd FP win & thx for sharing this recipe w/us.
  4. Totally delicious and so easy. I doubled this recipe and I am so glad I did. I used 3 diced apples and 3 eggs. It would be marvellous served with cream but I resisted this particular temptation . I cooked mine for about 30 minutes due to the larger size.
  5. Oh yummy!! I made this for a sweet breakfast. After reading Boomette's review, I decided to turn the oven temp down to 400 degrees and then cooked it for about 25 minutes, but would recommend 20 minutes, as I got a phone call and was distracted so I let it cook longer than planned, but it was still wonderful. I only made 1/2 of the recipe, which was a good large serving size. I used the full amount of brown sugar and would do so again. I didn't have any problems with it sticking to the pan, so maybe decreasing the oven temp. helped with mine. Definitely a recipe I would repeat!! Thanks for sharing the recipe. Made for Sweet Traditions Tag.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes