Ingredients
Scale
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups apple cider (room temperature)
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 medium honeycrisp apples, thinly sliced or diced
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Generously grease an 18×13-inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For extra insurance against sticking, line the bottom with parchment paper, leaving a small overhang on the sides.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure there are no large clumps of flour to keep the batter smooth and airy.
- In a separate medium bowl, beat the eggs lightly. Stir in the apple cider, milk, melted butter, and vanilla extract. Using room temperature cider and milk prevents the melted butter from seizing up into small clumps.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a large spatula to gently fold the ingredients 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 evenly into the corners. Arrange the apple slices or diced apples over the top in an even layer. Sprinkle the brown sugar over the apples for a caramelized finish. Bake for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes. Slice into 8 large squares or 16 smaller rectangles. Serve warm with maple syrup, extra butter, or a dollop of whipped cream.
- Cook Time: 35 minutes