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Apple Fritter Sheet Pan Pancakes, fall treats recipes easy
Brittany Stage

Apple Fritter Sheet Pan Pancakes

Sheet pan pancakes loaded with diced apples, cinnamon, and brown sugar bake up golden and puffed in the oven, then get finished with a drizzled powdered sugar glaze. All the flavor of a bakery apple fritter without the frying.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp light brown sugar packed
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine salt
  • 2 large eggs
  • 1 3/4 cups whole milk or 2 percent
  • 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan
  • 1 tsp pure vanilla extract
  • 2 cups apples peeled and diced small, about 2 medium apples
  • 1 cup powdered sugar for glaze
  • 2 tbsp whole milk for glaze, add more as needed
  • 1/2 tsp pure vanilla extract for glaze

Equipment

  • large rimmed sheet pan (18x13 inch half sheet pan)
  • large mixing bowl
  • medium bowl
  • whisk
  • rubber spatula
  • small bowl for glaze

Method
 

  1. Preheat your oven to 425 degrees F. Generously butter a large rimmed 18x13 inch sheet pan, getting into the corners well. Set it aside.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract together until combined.
  3. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Some small lumps are fine. Fold in the diced apples gently.
  4. Pour the batter onto the prepared sheet pan and spread it quickly and evenly all the way to the edges with the spatula. Work fast because the batter starts to set on the hot pan. Thin spots at the edges will dry out if the batter is uneven.
  5. Bake for 15 to 18 minutes until the top is golden, the edges are set and lightly crisp, and a toothpick inserted in the center comes out clean. The surface should spring back lightly when pressed. Start checking at 15 minutes since ovens vary.
  6. While the pancake slab is baking, make the glaze. Whisk the powdered sugar, 2 tablespoons of milk, and vanilla extract together in a small bowl until smooth. It should drizzle easily off the spoon. If it is too thick, add more milk one teaspoon at a time.
  7. As soon as the pan comes out of the oven, drizzle the glaze over the warm slab in a back-and-forth motion. The glaze will soak in slightly and set as it cools. Cut into squares and serve warm directly from the pan.

Notes

Pat the diced apples dry with a paper towel before folding them into the batter. Extra moisture from the apples can make the center of the slab take longer to bake through. Small dice, about 1/4 inch, blends into the batter better than large chunks and gives more even apple flavor in every bite.