Sometimes, the shape of a pan is all it takes to make breakfast feel extra special. This warm, cinnamon-spiced baked apple pancake comes out of the oven in the shape of a maple leaf—a sweet reminder of autumn mornings and my family’s farm in Vermont.
Finished with pure Vermont maple syrup, it’s a festive breakfast that’s surprisingly easy to prepare. It would be perfect for a fall brunch, Thanksgiving morning, or a cozy weekend with the family.
Why You’ll Love This Baked Pancake
Unlike traditional pancakes, there’s no need to stand over the stove flipping one batch after another. The entire pancake bakes in one stoneware pan and is ready in about 16-18 minutes.
Greek yogurt gives the batter a subtle tang similar to buttermilk. It also reacts with the baking soda to help create a light, fluffy texture. Fresh apple pieces and cinnamon sugar add seasonal flavor to every bite.
How to Make a Baked Apple Pancake
Preheat the oven to 375°F.
Brush approximately one tablespoon of melted butter over the entire inside surface of your Medium Maple Leaf Shaped Stone making sure it reaches all the corners and decorative crevices. IMPORTANT: Although the original recipe calls for two tablespoons, one tablespoon is plenty and helps prevent the butter from bubbling over in the oven.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk the eggs, milk, Greek yogurt, and vanilla. Pour the wet mixture into the dry ingredients and gently mix until everything is moistened.
As with any pancake or waffle batter, a few lumps are perfectly fine. Overmixing can develop too much gluten and make the finished pancake dense instead of fluffy.
Pour the batter into the prepared stoneware pan. Use the edge of a spatula or scraper to guide the batter into every point and crevice of the maple leaf.
Peel and core the apple, then cut it into pieces approximately ½ inch wide. Sprinkle the apple pieces evenly over the batter. A Cosmic Crisp apple works beautifully, but you can use whatever variety you have available. Diced pear would also be delicious.
Finish by sprinkling one teaspoon of Cinnamon Toast Blend over the top.
Place the stoneware on the bottom rack of the oven and bake for 15–18 minutes, or until the pancake is cooked through and lightly golden.
Let it rest in the pan for about five minutes before slicing and serving.
Tips for the Best Results
Don’t overmix the batter
Mix only until the wet and dry ingredients come together. Small lumps are a good thing—they help you avoid a tough or heavy pancake.
Peel the apple
Because this pancake bakes quickly, the apple peel may not have enough time to become tender. Removing it creates a softer, more pleasant texture.
Cut the fruit into small pieces
Aim for pieces around ½ inch in size so they cook quickly and distribute evenly throughout the pancake.
Use only enough butter to coat the pan
One tablespoon provides an easy release without creating excess butter that could bubble over and make a mess in the oven.
Bake stoneware on the bottom rack
Placing the pan on the bottom rack helps the stone heat properly and gives the pancake the best texture.
Make It a Family Activity
This is a wonderful recipe to prepare with children. Once the batter is in the pan, let them scatter the apple pieces over the top. They can distribute them randomly or use the fruit to create their own shapes and designs.
Serving Ideas
Serve the pancake warm with pure Vermont maple syrup, or dress it up with:
- Fresh berries
- Whipped cream
- Powdered sugar
- Chopped toasted pecans
- Sautéed cinnamon apples
- A spoonful of Greek yogurt
- Warm caramel sauce
The buttered stoneware allows the pancake to release easily—even around the maple leaf’s detailed edges. Slice it directly in the pan, lift out each piece, and serve it while it’s still warm.
Simple, festive, and full of apple-cinnamon flavor, this maple leaf baked pancake is sure to become a family favorite.
My parents’ farm provides a full line of award winning Pure Vermont Maple Products.
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