There’s nothing quite like waking up to the smell of apple cinnamon pancake bake wafting through the house. It’s become my go-to breakfast dish for lazy Sundays, holiday mornings, and anytime I want to treat my family to something special without too much fuss. The magic happens when simple ingredients transform into this golden, fluffy masterpiece studded with tender apples and that perfect cinnamon warmth that makes everyone gather in the kitchen before it’s even out of the oven. I first made this when my sister visited last fall – now it’s our tradition whenever she’s in town. Whether you’re feeding a crowd or just want leftovers for the week, this pancake bake is the definition of cozy morning comfort.
Why You’ll Love This Apple Cinnamon Pancake Bake for Breakfast
Oh my goodness, where do I even start? This apple cinnamon pancake bake has stolen my heart (and my family’s stomachs) for so many reasons:
- Morning lifesaver: You can throw it together in 15 minutes flat – perfect for those “I need breakfast NOW” moments
- Pantry-friendly: Uses basic ingredients you probably already have (no fancy grocery runs required!)
- Feeds an army: That 9×13 pan means no more flipping individual pancakes while everyone waits hungrily
- Comfort in every bite: The warm cinnamon and sweet apples make it feel like a hug for your taste buds
- Leftover magic: Tastes just as amazing reheated – if there’s any left, that is!
Trust me, once you try this cozy breakfast bake, you’ll understand why it’s become my most-requested morning treat. The way the apples caramelize slightly at the edges? Absolute perfection.
Ingredients for Apple Cinnamon Pancake Bake for Breakfast
Here’s everything you’ll need to make this cozy breakfast magic happen. I’ve broken it down into two simple parts – the pancake batter (which comes together in minutes) and that irresistible apple topping that makes this dish so special. Pro tip: measure everything out before you start – it makes the whole process feel like a breeze!
For the Pancake Batter
- 2 cups all-purpose flour – spooned and leveled, not packed
- 2 tbsp sugar – just enough to sweeten without overpowering the apples
- 2 tsp baking powder – our rising agent for that perfect fluff
- ½ tsp salt – balances all the sweetness
- 1 tsp ground cinnamon – because every bite should taste like fall
- 1 cup milk – whole milk makes it extra rich, but any works
- 2 large eggs – room temperature blends better
- ¼ cup melted butter – cooled slightly (I sometimes use browned butter for extra flavor!)
For the Apple Topping
- 2 medium apples – peeled and diced (I love Honeycrisp or Granny Smith for that perfect texture)
- 2 tbsp brown sugar – packed for that caramel-like sweetness
- 1 tsp ground cinnamon – double the cinnamon, double the happiness
See? Nothing fancy – just simple, wholesome ingredients that come together to create something truly magical. The best part is you can tweak it to your taste – add a pinch of nutmeg to the apples or swap in maple syrup for the sugar if you’re feeling adventurous!
How to Make Apple Cinnamon Pancake Bake for Breakfast
Okay, friends, let’s get baking! This apple cinnamon pancake bake is so simple, you’ll wonder why you ever stood over a griddle flipping pancakes one by one. I’ll walk you through each step – just follow along and you’ll have a golden, apple-studded breakfast masterpiece in no time. The key is not to rush the process (though I know that smell will make you want to peek in the oven constantly!).
Preparing the Pancake Batter
First things first – grab your biggest mixing bowl. I like to whisk together all the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) until they’re completely combined. No lumps allowed! In another bowl, whisk the milk, eggs, and melted butter until smooth. Now here’s the important part: pour the wet ingredients into the dry and stir just until combined. A few small lumps are totally fine – overmixing makes tough pancakes, and we want fluffy perfection! If you’re curious about getting even fluffier results, check out my tips for perfect pancakes.
Assembling the Apple Topping
While your oven preheats to 375°F (yes, do this now – no cold oven surprises!), toss those beautiful diced apples with brown sugar and cinnamon. I use my hands to really coat every piece – it’s messy but fun! Pour your pancake batter into the greased baking dish, then scatter the apple mixture evenly over the top. Don’t stir it in – those apples will sink slightly as they bake, creating delicious little pockets of cinnamon-y goodness.
Baking to Perfection
Slide that beauty into the oven and set your timer for 25 minutes. Resist the urge to open the door! At 25 minutes, do the toothpick test – if it comes out clean, you’re golden (literally). If not, give it another 5 minutes. The top should be lightly browned and spring back when touched. Oh, and that amazing smell? That’s your cue that breakfast is about to get seriously delicious!
Tips for the Best Apple Cinnamon Pancake Bake for Breakfast
After making this apple cinnamon pancake bake more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks to make it absolutely perfect every time. First off – use fresh, crisp apples! Granny Smiths are my go-to for that perfect balance of tart and sweet. If you like extra crunch, toss in a handful of chopped walnuts or pecans with the apples – it’s a game changer.
Want to make it extra special? Swap half the milk for buttermilk – it gives the bake this incredible tang that plays so nicely with the sweet apples. And here’s my secret weapon: let the batter rest for 5 minutes before pouring it into the pan. Those few minutes let the flour hydrate properly, giving you the fluffiest texture imaginable. Oh, and if you’re serving kids (or kids at heart), a drizzle of caramel sauce over the warm bake will make you a breakfast hero!
Serving Suggestions for Apple Cinnamon Pancake Bake for Breakfast
Now for the best part – dressing up your apple cinnamon pancake bake! I love serving this warm right from the oven when the apples are at their juiciest. A generous drizzle of real maple syrup is my go-to – that amber goodness seeping into all the nooks and crumbles? Pure bliss. For extra indulgence, top with a dollop of freshly whipped cream or a scoop of vanilla ice cream (yes, even for breakfast – no judgment here!).
If you’re feeling fancy, dust with powdered sugar or add a sprinkle of cinnamon sugar for extra crunch. Yogurt lovers can swap the sweet toppings for Greek yogurt and honey – it makes a surprisingly delicious combo. And don’t forget the drinks! A strong cup of coffee cuts through the sweetness perfectly, while a chai latte makes it feel extra cozy. My husband always insists on cold milk with his – whatever floats your breakfast boat!
Storage and Reheating Instructions
Okay, let’s talk about leftovers – though in my house, we rarely have any! If you’re lucky enough to have some apple cinnamon pancake bake left, here’s how to keep it tasting fresh. First, let it cool completely (I know, the temptation is real!), then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay perfect in the fridge for 3-4 days. For longer storage, wrap individual portions in foil and freeze for up to 2 months – just thaw overnight in the fridge before reheating.
Now, the all-important reheating! My favorite method is the oven – 350°F for about 10 minutes brings back that just-baked magic. If you’re in a hurry, the microwave works too (about 30-45 seconds per slice), but be warned – it won’t have quite the same crispy edges. Pro tip: sprinkle a few drops of water over the top before microwaving to keep it from drying out. And if you’re feeling extra, a quick broil at the end gives you those gorgeous caramelized bits again!
Nutritional Information
Just a quick note about the nutrition in this apple cinnamon pancake bake – all these numbers are rough estimates since ingredients can vary so much! Your exact counts might change depending on the apples you use, your milk’s fat content, or whether you go wild with the maple syrup topping (no shame – I do too!). The important thing is that it’s made with real, simple ingredients that taste amazing and make your kitchen smell like heaven. Now go enjoy every cozy bite!
Frequently Asked Questions
I get so many questions about this apple cinnamon pancake bake – it’s become such a hit with readers! Here are the answers to the ones that pop up most often. And hey, if you’ve got a question I didn’t cover, just holler in the comments – I love chatting about this cozy breakfast!
Can I use frozen apples instead of fresh?
You totally can, but here’s my trick – thaw and drain them really well first! Frozen apples release extra moisture that can make your bake soggy. I like to pat them dry with paper towels before mixing with the cinnamon and sugar. If you’re looking for more healthy breakfast swaps, check out my healthy breakfast ideas for inspiration!
How do I make this gluten-free?
Easy peasy! Just swap the all-purpose flour for your favorite gluten-free blend (I like the 1:1 baking mixes). The texture might be slightly different, but still delicious. Pro tip: let the batter rest for 10 minutes before baking – it helps the GF flour absorb the liquid better.
Can I prep this the night before?
Absolutely! Mix the dry and wet ingredients separately (keep them in the fridge overnight), then combine and bake in the morning. The apples might brown a bit, but a squeeze of lemon juice helps. I actually think the flavors develop even better with an overnight rest!
What apples work best for this recipe?
I’m obsessed with Honeycrisp for their perfect sweet-tart balance, but Granny Smiths work great too! Really any firm apple that holds its shape when baked. Avoid super soft varieties like Red Delicious – they turn to mush. My secret? Mix two different types for amazing flavor layers!
Why did my pancake bake turn out dense?
Oh no! Usually this means the batter got overmixed (we want those lumps!) or your baking powder might be old. Also, don’t skip preheating the oven – a cold start can ruin the rise. Next time, try folding the wet into dry ingredients just until combined – I promise it makes all the difference!
Share Your Experience
I’d absolutely love to hear how your apple cinnamon pancake bake turns out! Did you add any fun twists? Maybe some pecans or a dash of nutmeg? Drop a comment below – your tips might help other breakfast lovers too. And if you snap a photo of that golden, apple-studded beauty, tag me on social! Nothing makes me happier than seeing your kitchen creations. Happy baking, friends!
Apple Cinnamon Pancake Bake
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the milk, eggs, and melted butter to the dry ingredients. Stir until just combined.
- Pour the batter into the prepared baking dish.
- In a separate bowl, mix the diced apples, brown sugar, and cinnamon. Spread evenly over the batter.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.