Apple Season: Pancakes Two Ways

It’s apple season again. Sure, you can buy apples all year long, but there’s something special about making apple dishes when the orchards are full and the air turns crisp. Now that your cast iron pans are seasoned and ready to go, it felt like the perfect time to compare two apple pancake recipes.

If you’re like me and have a weight issue, pacing yourself is important. I used to eat one of these every morning for breakfast, but eventually I had to cut waaaay back. Too many calories… but oh my, they’re so good.

For years I was perfectly happy with my homemade imitation Bickford’s Big Apple Pancake. Then one day I saw a photo of an apple pancake that looked more like a big, puffy soufflé. I couldn’t find a recipe, so—with the help of my AI assistant—I created my own version. All I can say is: it’s good… but so was my original.

So let’s compare.

The Big Apple Pancake (Bickford’s Copycat)

This version is designed to puff in the oven and fall when removed. It settles into a custardy, apple‑soaked pancake. My first apple pancake was at Bickford’s, so this one is a nostalgic, comforting indulgence.

Ingredients

• ½ cup all‑purpose flour
• ½ cup milk
• 2 eggs
• 1 tablespoon margarine or butter, melted
• 2 medium apples, peeled, cored, and sliced
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon

Directions

1. Combine flour, milk, and eggs.
2. Pour melted margarine into a 9″ pie plate or cast iron skillet.
3. Pour batter into the pan.
4. Arrange apple slices in the batter.
5. Combine brown sugar and cinnamon; sprinkle over the top.
6. Bake at 425° for 25 minutes.

Note: Don’t rush the baking. Once fully cooked, the pancake will release and slide out easily. If you try to remove it too soon, you’ll get mush.

Dusty’s Apple Soufflé Pancake (Puffy Version)

This is the dramatic one—the big rise, the soufflé look, the “wow” moment when you open the oven.

Ingredients

• ½ cup all‑purpose flour
• ½ cup whole milk
• 3 eggs
• 2 tablespoons melted butter
• 2 medium apples, peeled, cored, and sliced
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• Pinch of salt
• 1 teaspoon vanilla

Directions

1. Preheat oven to 425°. Place your 9″ cast iron skillet inside for a full 10 minutes.
2. In a blender or with a hand mixer, whip together:
   • flour
   • milk
   • eggs
   • vanilla Blend 20–30 seconds until frothy.
3. Prepare the apples.
4. Mix brown sugar and cinnamon in a small bowl.
5. Melt butter in the hot skillet.
6. Pour batter into the skillet and swirl gently to coat evenly.
7. Add the apples, arranging them around the edges—not the center—to allow the middle to puff dramatically.
8. Sprinkle the cinnamon sugar.
9. Bake 25–30 minutes. Do not peek.

When I tested this recipe, I didn’t keep the center clear of apples, so I lost some of the dramatic rise—but it still puffed beautifully between the slices.

This was the picture I saw that started me on this quest

So what’s your verdict?

Do you puff… or not puff? I love both versions. Sweet, filling comfort food either way. You be the judge.