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Apples 'n' Cream Pancake

 Apples 'n' Cream Pancake
This recipe is delicious for breakfast or brunch. I usually make a double batch - because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples...they make this a true Midwestern meal.
4-6 ServingsPrep/Total Time: 25 min.


  • 1/2 cup milk
  • 2 Eggland's Best Eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups thinly sliced unpeeled apples
  • 1/4 cup chopped walnuts


  • In a small bowl, combine milk, eggs, flour and salt. Beat until
  • smooth. Heat a cast-iron or ovenproof skillet in at 450° oven
  • until hot. Add butter to the skillet; spread over entire bottom.
  • Pour in batter; bake for 10 minutes or until golden brown.
  • Meanwhile, combine sugar and cream cheese. Blend in sour cream and
  • vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with
  • apples. Spread remaining cream cheese mixture over apples and
  • sprinkle with nuts. Cut into wedges and serve immediately. Yield:
  • 4-6 servings.
Nutritional Facts: 1 serving (1 piece) equals 265 calories,

2 of 2

Apples 'n' Cream Pancake (continued)

Nutritional Facts: 16 g fat (8 g saturated fat), 108 mg cholesterol, 204 mg sodium, 24 g carbohydrate, 1 g fiber, 7 g protein.