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Sauteed Apple-Pumpkin Oven Pancake

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“This baked pancake should be served as soon as it comes out of the oven. Cast-iron skillets work very well with baked pancakes. Recipe is adapted from "A Harvest of Pumpkins and Squash" by Lou Seibert Pappas.”

Ingredients Nutrition


  1. Heat oven to 425 degrees F.
  2. Place a large cast-iron skillet in the oven to heat.
  3. In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 t of the cinnamon and 2 T of the brown sugar.
  4. Blend for a few seconds to just mix the ingredients.
  5. Scrape the sides and blend again to incorporate.
  6. Set aside.
  7. In large skillet over medium-high heat, melt 2 T of the butter.
  8. Add the apples and saute until just tender, about 5-7 minutes.
  9. Sprinkle with remaining 2 T brown sugar and 1/2 t of the cinnamon.
  10. Stir to coat the apples, then remove the skillet from the heat.
  11. Remove the cast-iron skillet from the oven and add the remaining 1 T of butter, tilting to coat the bottom.
  12. Spoon the sauteed apples over the bottom of the cast-iron skillet.
  13. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20-25 minutes.
  14. Dust with powdered sugar and serve immediately.

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