Baked Apple Pancake

This baked apple pancake is a showstopper that puffs up golden and dramatic in the oven, then gets cut into wedges at the table. The batter uses beer instead of milk or buttermilk, which adds a subtle yeasty depth and extra lift from the carbonation. Folded-in stiffly beaten egg whites push it even higher.

Granny Smith apples are the right call here. Their tartness stands up to the cinnamon-brown sugar coating and keeps the finished pancake from tipping too sweet. A squeeze of lemon over the sliced apples prevents browning and adds a bright acid note.

The batter goes into a hot, oven-proof skillet with melted butter and oil, then the apple slices get sandwiched between two layers of batter. As it bakes, the pancake rises around the fruit, creating a custardy center with a crisp, golden shell.

Kitchen Tips

• Use room-temperature beer. Cold beer won’t incorporate as smoothly into the batter and you’ll lose some of the carbonation lift.
• An oven-proof cast iron skillet is ideal. The heavy base retains heat and gives the bottom a gorgeous crust.
• Don’t open the oven during the first 40 minutes. The pancake relies on trapped steam and heat to puff. Opening the door can cause it to collapse.
• Serve immediately. Like a Dutch baby, this pancake starts deflating within minutes of leaving the oven. That’s normal and expected.

Variations

• Pear version: Swap the Granny Smiths for firm Bosc pears and use cardamom instead of cinnamon.
• Bourbon apple: Add a splash of bourbon to the batter and use dark brown sugar for a deeper, more caramel flavor.