WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE
This high-fiber, low-fat breakfast dish is a crowd pleaser. It's sweet and tender and quicker to make than individual pancakes. We love it with just a dusting of confectioners' sugar, or try it with a drizzle of maple syrup.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
- Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
- Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 310 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 24 grams
SHEET PAN APPLE CRISP
This one's great for feeding a crowd.
Provided by Leslie Kelly
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Place apples wedges in a bowl. Sprinkle brown sugar and 1 teaspoon cinnamon over the apples and toss. Add 1/2 cup flour and mix well. Place apple mixture on the prepared baking sheet.
- Place the remaining 1/2 cup flour in another bowl. Cut in butter with 2 knives or a pastry blender until it's the size of small peas. Add the remaining 1 teaspoon cinnamon, oats, walnuts, maple syrup, pumpkin pie spice, vanilla extract, and salt. Spoon mixture over the apples.
- Bake in the preheated oven until fruit mixture is bubbling, 45 to 50 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 28.9 g
SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
SHEET PAN SWIRL PANCAKES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
- For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
- Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
- For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
- Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.
PUMPKIN SPICE SHEET PAN PANCAKES
Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven and preheat to 500 degrees F.
- Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
- Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
- Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
- Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
- Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
- In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
- In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
- Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
- Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
- Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
- Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
- Serve the pancakes with maple syrup and whipped cream.
CRUMBLE LOVERS' SHEET-PAN APPLE CRUMBLE
If you are someone who is always stealing the crumbs off the top of the apple crumble, this recipe is for you. We spread the apples out on a sheet pan to maximize the surface area and upped the chewy oats and crumb topping so that every bite has plenty.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
- Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
- Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
- Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.
SHEET PAN PANCAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
More about "sheet pan apple spice pancake recipes"
APPLE SPICE SHEET PAN PANCAKES - RECIPE RUNNER
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Reviews 1Category BreakfastServings 12Estimated Reading Time 6 mins
- In a large bowl whisk together the dry ingredients minus the apple and pecans. In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and mix together until combined, careful not to over-mix.
- Pour the batter into the prepared sheet pan and use a spatula to spread it into an even layer. Top the batter with rows of sliced apples then put it into the oven to bake for 10-15 minutes, checking it at 10 minutes. The pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean. Remove from the oven and cool while you make the glaze.
- In a small bowl whisk together the ingredients for the glaze until smooth and pourable. If the glaze is too thick add more cider and if too thin more powdered sugar. Drizzle the glaze over the pancake and top with toasted chopped pecans. Serve with maple syrup if desired.
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