Photo of Skillet apple & raisin pancake by WW

Skillet apple & raisin pancake

SmartPoints® value per serving
Total Time
1 hr
15 min
45 min
Tart green apples and sweet raisins pair beautifully in this breakfast. Kids will love the sight of the puffy pancake, richly flavored with warm fruit flavored with vanilla and cinnamon. Ideal for a special brunch or weekend breakfast, this dish is an easy blueprint for experimenting with different combinations of fruits, such as apples and pears or peaches and plums. The short 10 minutes of prep time mean the bulk of the cooking happens in the oven, leaving time for other things. This recipe is traditionally baked in a cast-iron skillet. If you don’t have one, make sure the handle of your skillet is ovenproof, or cover with heavy-duty foil before putting the pan in the oven.


Cooking spray

4 spray(s)

Regular butter

1 Tbsp

Granny Smith apple

4 medium, peeled, cored, and thinly sliced

Golden seedless raisins

¼ cup(s)

Apple juice

¼ cup(s)

Ground cinnamon

¼ tsp


2 Tbsp, divided

Vanilla extract

1 tsp

Low-fat milk

1 cup(s)


2 large

Egg white(s)

2 large

Table salt

¼ tsp

All-purpose flour

1 cup(s)

Powdered sugar (confectioner's)

1 tsp, for dusting


  1. Preheat oven to 425°F.
  2. In a 10-inch ovenproof skillet over medium heat, melt butter. Add apples, raisins, apple juice, cinnamon, and 1 tbsp granulated sugar; cook, stirring frequently, until apples are tender and liquid has evaporated, about 10 minutes. Stir in vanilla and remove from heat. Set aside.
  3. In a medium bowl, using a mixer on medium-high speed, beat milk, eggs, egg whites, salt, and remaining 1 tbsp granulated sugar until well blended. Gradually whisk in flour until blended and smooth. Over reserved hot apple mixture, pour batter. Bake 20 minutes. Reduce oven temperature to 350°F; bake until puffed and golden, about 15 minutes more. Dust with powdered sugar. Cut into 6 pieces, then serve warm or at room temperature.
  4. Serving size: 1 piece


For an easy way to core apples, cut the apple in half and use a melon baller to scoop out the core and pits.