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Harvest Oven Pancake

Harvest Oven Pancake
This recipe was given to us by a customer. I have made it many times for Easter Brunch or for a special (or when I have time) breakfast in the Erd House.

Submitted by: kate from milwaukee, wi
Yield: makes 4 servings


Featured in this Recipe

Nutmeg, Ground

Ground Nutmeg


Jar, 1/2 Cup, 2.4 oz.


  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1 egg
  • 1 1/4 cups fresh or frozen cranberries
  • 2 apples, diced
  • 1/2 cup chopped walnuts
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon

Preparation Instructions:

Preheat oven to 400 degrees. Grease 9 inch pie plate.
Combine flour, sugar, milk and egg in medium mixing bowl. Beat, using electric mixer, 1 minute. Pour batter into prepared pan. Bake 20 minutes or until golden brown.

Meanwhile, cook remaining ingredients in saucepan until cranberries and apples have softened.

Remove pancake from oven. If center has puffed, place clean potholder or dish towel on center and gently push down. Spoon filling into center of pancake. Serve immediately.

More About This Recipe

If the fruit is too runny I mix about 2-3 teaspoons arrowroot in 1/4 or less water and add to fruit during cooking until thickened. I have used peaches instead of apple and cranberry too. I leave out the walnut (my daughter has a nut allergy). You can use Apple Pie Spice spice in place of the cinnamon and nutmeg.


Based on 1 reviews

Customer Reviews

Sunny Drohan

Can’t rate yet. But looks fantastic. Looks like I have to rate in order to submit. Oh well.
Whole milk or 2% milk? I am assuming whole. But could you use 2%?

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