Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 medium Granny Smith or Honeycrisp apples, thinly sliced
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- Optional: Maple syrup for serving
Instructions
- Step 1: Preparation: Preheat your oven to 425°F (220°C). Generously grease an 18×13-inch rimmed baking sheet with butter or non-stick cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined. In a small bowl, toss the thinly sliced apples with the brown sugar and cinnamon until every slice is coated.
- Step 2: Mixing and Assembly: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy. Pour the batter onto the prepared baking sheet and spread it into an even layer using an offset spatula. Arrange the cinnamon-sugar apple slices in rows across the top of the batter, pressing them down slightly so they nestle into the mixture.
- Step 3: Baking and Slicing: Place the baking sheet in the center rack of the oven. Bake for 15 to 20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it rest for 2 to 3 minutes. Slice the sheet pan pancake into 8 or 12 squares. Serve immediately while hot, drizzled with maple syrup or a dusting of powdered sugar.
- Cook Time: 35 minutes