Honeycrisp Apple Brown-Butter Skillet Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 medium Honeycrisp apples
• 6 tbsp unsalted butter
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 3 tbsp plus more for serving pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp light brown sugar
• 1/3 cup chopped toasted pecans

Instructions

1. 1Core and thinly slice the Honeycrisp apples, leaving the skin on for color and texture. Set aside half the slices for topping.
2. 2Melt half the butter in a 10-inch cast-iron skillet over medium heat until it foams, turns golden, and smells nutty, about 3 minutes. Pour the brown butter into a mixing bowl and let cool slightly; wipe the skillet.
3. 3In a large bowl whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
4. 4Whisk the eggs, milk, maple syrup, vanilla, and cooled brown butter into the dry ingredients just until a thick batter forms; a few small lumps are fine. Do not overmix.
5. 5Return the skillet to medium heat and add the remaining butter. When it melts and sizzles, arrange half the apple slices in a single layer and sprinkle with brown sugar. Cook until the apples soften and the edges caramelize, about 3 minutes.
6. 6Scoop generous 1/3-cup portions of batter over the apples, spacing them so they can spread into 4 pancakes. Cook until bubbles form on the surface and the undersides are deep golden, about 3 to 4 minutes.
7. 7Flip carefully and cook the second side until puffed and cooked through, another 2 to 3 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter and apples, adding a touch more butter if the pan looks dry.
8. 8Stack the pancakes, top with the reserved fresh apple slices and toasted pecans, and drizzle generously with warm maple syrup. Serve immediately while the brown-butter aroma is strongest.