Apple Pie Pancake

This caramelized apple-studded pancake makes a convincing case for firing up the grill in the morning. Ken Goodman

For us, a giant pancake that serves 6 to 8 people is already enough of a reason to get out of bed in the morning. But when you add caramelized apples and cinnamon sugar, it becomes the thing your family looks forward to all week. Bonus: If there are leftovers (which there won’t be) this makes a great coffee sidecar on your way to work.

Prep Time: 20 minutes Cook Time: 35 minutes

Serves 6 to 8

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (15 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup (240 milliliters) buttermilk
• 2 large apples, peeled, cored, and sliced
• 2 tablespoons (28 grams) salted butter
• 3 tablespoons (42 grams) light brown sugar
• Cinnamon sugar, for serving (see Tip)
• Maple syrup, for serving

Whisk together the flour, granulated sugar, baking powder, and kosher salt in a large bowl. Add the eggs and buttermilk, and whisk to combine—don’t worry about some lumps and don’t overmix the batter. Set aside to rest while you cook the apples.

Heat the grill for medium direct heat. Heat a 10-inch (25-cm) skillet directly on the grill grates. Add the apples and butter, and cook until the apples are softened, about 10 minutes. Sprinkle on the brown sugar and cook for an additional 2 to 3 minutes until the sugar is caramel-like.

Press the apples down a bit with a spatula. Pour the prepared batter into the apples. Close the grill and cook for 18 to 20 minutes. Remove the skillet from the grill and cool for about 10 minutes.

To serve, invert a serving plate onto the skillet and carefully (using heatproof gloves) turn over the plate and skillet together. Top the pancake with cinnamon sugar and cut into wedges to serve. Eat with maple syrup and more cinnamon sugar, because why not?

Tip

We don’t want to assume that you have cinnamon sugar just hanging out in your pantry (Do you not love late-night cinnamon toast?!), so here’s how we mix it. Shake up 1/4 cup (60 grams) of granulated sugar with 2 tablespoons (16 grams) of ground cinnamon and a pinch of kosher salt.

Recipe reprinted with permission from “The Best Grilling Cookbook Ever Written by Two Idiots“ by Mark Anderson and Ryan Fey. Published by Page Street Publishing Co. 2022.