Food and Recipes Recipes Big-Batch Apple-Cinnamon Pancakes Feed your family pancakes without all the flipping. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on August 11, 2022 Print Share Share Tweet Pin Email Photo: Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis Active Time: 10 mins Total Time: 50 mins Servings: 12 Jump to recipe We all know the first pancake is always a dud. But with big batch pancakes, not only does every pancake turn out, but you don't have to be glued to the stovetop to make them either. After preparing the pancake batter in this big-batch pancakes recipe, it's poured into a baking dish, cooked for a few minutes, and then topped with sliced Honeycrisp apples before returning to the oven. Although these pancakes are super easy to make, it's important to add the apples after the batter has a chance to partially set in the oven. This way they stay on top of the pancakes and caramelize instead of sinking to the bottom of the dish. We use Honeycrisp apples for this recipe because they are crisp, juicy, and sweet-tart, (they're preferred by our Test Kitchen for most recipes, actually.) When cooked, these apples also remain semi-firm, making them the ideal topping for these pancakes (their skin even retains its rosy color). They're also great for creating a flavorful pie filling that won't cook down too much. If you can't find Honeycrisp apples at the store, you can use Ambrosia or Pink Lady apples instead. Ingredients 2 ½ cups all-purpose flour 2 Tbsp. baking powder ¾ tsp. kosher salt ½ tsp. ground cinnamon ¼ cup, plus 1 Tbsp. granulated sugar, divided 2 cups whole milk ½ cup sour cream 6 Tbsp. unsalted butter, melted 1 tsp. vanilla extract 2 large eggs 1 small (6 oz.) Honeycrisp apple, thinly sliced (about 2 cups) Maple syrup and butter, for serving Directions Preheat oven to 425°F. Grease a 13- x 9-inch baking pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and 1/4 cup of the sugar in a large bowl. Create a well in center of dry ingredients; whisk in milk, sour cream, melted butter, vanilla, and eggs just until combined. Pour into prepared pan. Bake in preheated oven until puffed, about 6 minutes. Stir together apple slices and remaining 1 tablespoon sugar in a medium bowl. Top pancake evenly with apple mixture, and continue baking until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool 10 minutes before serving. Slice and serve with maple syrup and butter. Print