This mini apple skillet pancake with no added sugar is the perfect breakfast for 1-2 adults or for sharing with your little one. It's easy to whip up, made with healthy ingredients, and great for baby led weaning or toddlers. Easily double the recipe to feed a family of 4.

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Healthy Apple Skillet Pancake
This healthy apple cinnamon skillet pancake is inspired by Ina Garten's Apple Cinnamon Dutch Baby in her cookbook Modern Comfort Food, which our family loves. I wanted to make a healthier no-sugar version that's appropriate for baby led weaning and can easily be scaled down if you just want to whip one up for 1-2 people. If you want a delicious, nourishing breakfast for mom and baby or toddler that you can easily make without flipping a bunch of pancakes, you'll love this apple skillet pancake!
My apple cinnamon skillet pancake is made healthy with just a few simple ingredients like apples, whole wheat flour, milk, egg, and no added sugar. It is also so tasty, with the warm flavor of cinnamon apples - perfect for a fall or winter treat. The cooked apples and soft pancake are the perfect texture for little ones starting at 6 months.
Jump to:
Ingredients
- Apple - You can use any apple variety you'd like, but some will hold up better in the oven. Apples that hold their shape better include as Granny Smith, Honeycrisp, Pink Lady, Golden Delicious or Braeburn. I used Honeycrisp.
- Butter - You can also use unrefined coconut oil if you'd like.
- Cinnamon
- Milk - Whole milk is best, but you can use 2% or even buttermilk if that's what you have.
- Egg - The egg is important because it provides all the lift here - we're not using any leavener. Make sure it's whisked really well!
- Vanilla
- Flour - I used whole wheat flour for more nutrition. Look for white whole wheat or whole wheat pastry flour for the best texture. You can also use half whole wheat and half all purpose, or just use all purpose for a lighter, more dutch baby-like pancake.
Helpful equipment: Sharp knife, 6 to 8-inch oven-proof nonstick skillet or well seasoned cast iron skillet, silicone spatula
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Core the apple and slice ⅛" thick. I don't peel it, but you can if you want.
- Melt half the butter in the skillet and cook the apple slices with the cinnamon until softened. Arrange the apples in a single layer and keep the skillet warm.
- While the apples cook, make the batter. Whisk the remaining melted butter, milk, egg and vanilla very well.
- Add the flour and an optional extra pinch of cinnamon. Whisk well until there are no lumps.
- Pour the batter over the apples in the hot skillet and immediately place in a 425°F oven.
- Bake for 8-10 minutes, or until the pancake is golden on top.
Cutting and serving tip: If you're using a cast iron skillet, feel free to cut and serve directly from the skillet. If you're using nonstick, metal utensils will damage the skillet, so slide the pancake out onto a cutting board, or flip it over onto a cutting board if you want the apples displayed on top and cut into pieces.
Tips and Recipe Variations
- This recipe is easily doubled to feed a family of 4. Use a 10-inch cast iron or nonstick skillet.
- Make sure your batter whisked really well (especially before adding the flour) and that your apples mixture and oven are already hot when making the batter. This will help the pancake puff up the most.
- If you really want a dutch baby effect, use all purpose flour instead of whole wheat.
- For older kids and adults, serve with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream for a little extra sweetness.
- For ingredient substitutions, see "Ingredients" section above.
Storage and Reheating
Leftover skillet pancake keeps well in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave for 15-30 seconds, or pop in the air fryer (apple side up) on the lowest setting until warmed through.
How To Serve Apple Skillet Pancake To Babies 6 Months and Up
This pancake is perfect for baby led weaning! Cut into wedges 1-2 Inches thick at the widest part, or cut into strips the length and width of 1-2 adult fingers. I like to serve with a little plain Greek yogurt for added protein. Feel free to make extra cinnamon apples when cooking them (before you add the batter) to serve on the side.
More Healthy Baby and Toddler Friendly Pancake Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Sugar Apple Skillet Pancake
This mini apple skillet pancake with no added sugar is the perfect breakfast for 1-2 adults or for sharing with your little one. It's easy to whip up, made with healthy ingredients, and great for baby led weaning or toddlers. Easily double the recipe to feed a family of 4.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1-2 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- ½ medium-large apple, any variety (see notes)
- 2 tbsp butter, divided
- ¼ tsp cinnamon
- ¼ cup milk
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup whole wheat flour (see notes)
Instructions
- Heat the oven to 425°F.
- Peel the apple if you want. I don't. Core the apple and slice into ⅛-inch thick slices.
- Melt 1 tablespoon of the butter in an oven-proof 6 to 8-inch skillet over medium heat. Add the apples and cinnamon. Cook, stirring, until apples are softened, about 5 minutes. Arrange the apples in a single layer and keep the skillet warm.
- While the apples cook, make the batter. Melt the remaining 1 tablespoon butter in a medium bowl. Add the egg, milk and vanilla and whisk very well.
- Add the flour (and and optional extra pinch of cinnamon and/or salt) and whisk well, until there are no lumps.
- Pour the batter over the apples in the hot skillet. Immediately transfer to the preheated oven.
- Bake for 8-10 minutes, until the pancake is golden and puffy.
- Remove from the oven and serve as you wish. If you use a cast iron skillet, feel free to cut and serve directly from the skillet. If you used a nonstick skillet, slide the pancake out onto a cutting board (or flip it over onto a cutting board for the apples to face up) and cut into wedges or strips.
Notes
- Apple: You can use any apple variety you'd like, but some will hold up better in the oven. Apples that hold their shape better include as Granny Smith, Honeycrisp, Pink Lady, Golden Delicious or Braeburn. I used Honeycrisp.
- Flour: I used whole wheat flour for added nutrition. Look for white whole wheat or whole wheat pastry flour for the lightest texture. You can also do half whole wheat/half all purpose. For more of a dutch baby effect, use all purpose flour. You can also sub your favorite cup-for-cup GF flour.
- Milk: Whole milk is best, but you can also use 2% or even buttermilk if that's what you have.
- Butter: Butter gives the best flavor here. You can also use unrefined coconut oil.
- For the fluffiest pancake, make sure you whisk the batter really well, especially before adding the flour, and make sure your skillet with the apples and oven are already hot when you pour the batter in.
Leave a Reply