Sheet Pan Apple Crumble Pancakes

Sheet Pan Apple Crumble Pancakes started as a craving for apple crumble and turned into something I could not stop thinking about. Being born in Paris, where crumble aux pommes is as much a part of the kitchen as butter itself, I wanted to take that same caramelized apple and crispy crumble energy and put it on a sheet pan pancake. You've got buttery, caramelized Granny Smith apples folded into a fluffy buttermilk batter, topped with a cinnamon oat crumble, and baked until set.

No ratings yet

Print Save Recipe

Course: Breakfast

Cuisine: French

Keyword: apple, pancakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 318kcal

Author: Lola Jay

Ingredients

Caramelized apples

3 Granny Smith apples peeled and chopped
2 tablespoon unsalted butter
2 tablespoon fresh lemon juice
½ cup light brown sugar packed
1 teaspoon cinnamon
1 teaspoon vanilla bean paste
Pinch of salt

Oat crumble

½ cup all purpose flour
¾ cup rolled oats
½ cup light brown sugar packed
2 teaspoon cinnamon
Pinch of salt
6 tablespoon unsalted butter cold and cubed

Pancake batter

2.5 cups all purpose flour spooned and leveled
¼ cup confectioners sugar
3 tablespoon cornstarch
1 tablespoon baking powder
1.5 teaspoon ground cinnamon
2 large eggs room temperature
2 cups buttermilk room temperature
1.5 teaspoon vanilla extract
5 tablespoon unsalted butter melted and completely cooled

For serving

Maple syrup

Instructions

Make the caramelized apples

Melt the butter in a medium skillet over medium heat. Add the peeled and chopped Granny Smith apples, lemon juice, brown sugar, cinnamon, vanilla bean paste, and a pinch of salt. Stir to combine. Cook for 8 to 10 minutes, stirring occasionally until the apples are tender and most of the liquid has been absorbed, and the mixture looks glossy and caramelized. Spread the apples out on a large plate or sheet pan and let cool completely before adding to the batter. Do not rush this step :)
3 Granny Smith apples, 2 tbsp unsalted butter, 2 tbsp fresh lemon juice, ½ cup light brown sugar, 1 tsp cinnamon, 1 tsp vanilla bean paste, Pinch of salt

Make the oat crumble

Add the flour, rolled oats, brown sugar, cinnamon, and salt to a food processor. Pulse once or twice to combine. Add the cold cubed butter and pulse a few more times until the mixture resembles coarse crumbs with some larger pea-sized butter pieces remaining. You want texture, not a fine powder. If making by hand, rub the cold butter into the dry ingredients with your fingertips until the mixture resembles rough breadcrumbs with some larger pieces. Set aside.
½ cup all purpose flour, ¾ cup rolled oats, ½ cup light brown sugar, 2 tsp cinnamon, Pinch of salt, 6 tbsp unsalted butter

Make the pancake batter

Preheat your oven to 425F. Line an 18x13 inch sheet pan with parchment paper and brush generously with melted butter or neutral oil. Set aside.
Sift the flour, confectioners sugar, cornstarch, baking powder, and cinnamon together into a large bowl. Whisk briefly to make sure everything is evenly combined.
2.5 cups all purpose flour, ¼ cup confectioners sugar, 3 tbsp cornstarch, 1 tbsp baking powder, 1.5 tsp ground cinnamon
In a separate bowl whisk together the eggs, buttermilk, vanilla extract, and completely cooled melted butter until smooth and fully combined.
2 large eggs, 2 cups buttermilk, 1.5 tsp vanilla extract, 5 tbsp unsalted butter
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula using slow strokes from the bottom of the bowl upward just until the batter comes together. Stop while you can still see a few small streaks of flour. Add the completely cooled caramelized apples and fold gently just until evenly distributed through the batter. Do not overmix :)

Spread and top

Pour the batter onto the prepared sheet pan and spread evenly with an offset spatula, working from the center outward. Shake the pan gently side to side to help the batter settle into an even layer. Do not tap the pan hard on the counter because that can flatten your air pockets.
Scatter the oat crumble generously and evenly over the entire surface of the batter pressing it very gently so it adheres slightly.

Bake and broil

Bake at 425F for 8 minutes until the center is set and springy to the touch and a toothpick inserted into the middle comes out clean or with just a few dry crumbs.
Switch the oven to broil. Keep the oven door slightly ajar. Broil for 1 to 2 minutes until the crumble is deeply golden and fragrant. Watch it closely from the first minute. The difference between perfectly golden and burnt is about 60 seconds under a broiler. Pull it the moment it looks right.

Serve

Remove from the oven and let rest for 2 minutes before cutting into 12 equal portions with a sharp knife or pizza cutter. Serve warm with maple syrup drizzled generously over the top.
Maple syrup

Notes

Nutrition facts are only estimates.

Storage

Store leftover portions in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350F for 3 to 4 minutes to bring back the crispiness of the crumble topping. Avoid the microwave as it makes the crumble soft and the pancake gummy. To freeze, cool completely, freeze in a single layer, then transfer to a zip lock bag with parchment between portions. Freeze for up to 2 months and reheat from frozen in the air fryer at 350F for 5 to 6 minutes.

Nutrition

Tried this recipe?Mention @lolajay_yum