Deep Dish Upside Down Salted Caramel Apple Pancake Recipe

Served warm fro the oven, this fluffy deep dish pancake swimming in caramel apple gooeyness is irresistible. This deep dish pancake is perfect for autumn mornings freshly harvested apples and the warming spices of the season fill your home with the most mouth-watering scent. Make it a dessert by serving it with salted caramel ice cream.

🍎 Deep Dish Upside Down Salted Caramel Apple Pancake (makes one 8-inch pancake, serves 6-8) 🍎

Caramelized Apple Base:
1/4 cup unsalted butter
8 large Granny Smith apples, peeled and cut into 1/4-inch slices
1 1/2 cups packed brown sugar
1/2 cup whipping (35%) cream
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Deep Dish Pancake:
1 cup all-purpose flour
2 tablespoons + 1 teaspoon granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup whole (3.25%) milk
3 tablespoons full-fat sour cream or greek yogurt
1 egg
1/2 teaspoon pure vanilla extract
1/4 cup icing sugar, for garnish

Method:
Caramelized Apple Base:

1. Place the butter in an 8-inch round cast iron skillet over medium-low heat. once the butter is melted and bubbling, add the apples, stirring occasionally until al dente.
2. Add the brown sugar, whipping cream, cinnamon, nutmeg, and salt. Stir to combine. Cook for 5 minutes, or until the sauce thickens slightly. Add the vanilla and continue to cook for 1 minute, stirring constantly. Remove the skillet from the heat. Use an offset spatula to spread the apples in an even layer.

Deep Dish Pancake:

1. Preheat the oven to 350ºF. Spray the sides of the cash iron skillet with cooking oil. It's okay if some of the oil mixes with the Caramelized Apple Base.
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
3. In a small bowl, whisk together the milk, sour cream, oil, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix. It's okay if the batter looks lumpy.
5. Gently pour the batter evenly into the prepare cast iron skillet overtop the apples, trying not to disrupt the apples. You can pour the batter over the back of a spoon so the stream of liquid isn't as forceful. Bake for 20 to 30 minutes, or until a knife inserted into the middle of the pancake comes out clean. Let cool for 5 minutes in the pan.
6. Run a knife or an offset spatula around the inside edge of the pan to release the edges of the pancake. Using a fine-mesh sieve, sift the pancake with icing sugar, to taste. Cut into slices. To serve, flip each slide so the apples appear on top. Serve immediately.

Baker's Tip: Spoon salted caramel from the bottom of the skillet on top of each pancake. Or whip up a batch of salted caramel to drizzle on top for extra caramel goodness!

Salted Caramel Ingredients:

1 1/2 cups granulated sugar
1/4 cup water
3/4 cup whipping (35%) cream
1/2 cup unsalted butter, room temperature, cut into 1-inch cubes
1 teaspoon salt

Salted Caramel Method:

1. In a small saucepan over medium-high heat, combine the sugar and water and cook, without stirring, until the syrup turns a deep golden brown and is bubbling slowly. Keep close watch to avoid burning it.
2. Remove the saucepan from the heat. Very slowly, whisk the cream into the pot. The mixture will bubble a lot as you add the cream. You may want to wear oven mitts while you whisk to prevent any splatters or steam from burning your skin.
3. Add the butter and salt and whisk until combined. Let cool for at least 30 minutes.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.