Baked Apple Pancake

“Pancake” may be in the name, but this large-format apple pancake recipe doesn’t require a griddle. Also known as a German apple pancake, this autumnal breakfast combines the lift and puff of a Dutch baby with the warm flavor of apple pie. Pour the simple batter—which comes together in less than five minutes—over sliced apples in a hot baking dish and watch it balloon in the oven, resulting in crisp edges and a tender center.

The key to a perfectly puffy pancake? Preheating the baking vessel (in this case, a 13x9" baking dish or cast-iron skillet). Let the pan heat in the oven just until the butter melts or, for a toastier, nuttier flavor, until the butter browns. From there, you’ll want to work quickly: Arrange the thinly sliced apples in the hot pan—we like to use sweet-tart Golden Delicious apples here, but you can use another baking apple like Braeburn or Honeycrisp—and pour the cinnamon-spiked batter over top. The apples soften in the oven, caramelizing just slightly under a layer of brown sugar.

With minimal prep time and maximum visual appeal, this company-ready apple pancake is a low-effort brunch showstopper (or easy dessert), particularly suited for the fall months. Like a soufflé, the pancake will deflate as it sits, so slide it in the oven just before guests arrive and serve warm, straight from the casserole dish.