Apple Pancake



Serving size

1/4 Pancake
30 Minutes

Leftovers are very good. Wrap tightly after it is cooled and then refrigerate.

Apple Pancake


2 lbs Granny Smith apples (about 4 medium apples)
2 pat (1 inch sq, 1/3 inch high) Unsalted butter
1/2 cup Z-Sweet / Stevia
1/4 cup Water
3 large Egg white(s)
1 large Egg yolk(s)
3/4 cup Reduced fat buttermilk
3/4 cup Enriched all purpose white flour
1/4 tsp. Salt
2 Tbsp. Z-Sweet / Stevia
2 pat (1 inch sq, 1/3 inch high) Unsalted butter


Peel and core apples. Slice very thin (about 1/8 inch thick).

Preheat oven to 425°F.

In a 12 inch iron skillet (or non-stick skillet) heat the butter, Z-sweet and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.

While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons Z-sweet in a blender. Blend until smooth.

When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.

Transfer the pan to the oven and bake for about 15 - 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.

Remove from the oven and place the 2 tsp.. butter on top of the pancake to melt. Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

A dish like this one is perfect for a special occasion brunch. The best part is that if there are leftovers, they make good desserts a day or two later.

"If you want to make an apple pie from scratch, you must first create the universe..."

Carl Sagan, Astronomer