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German Apple Pancake Recipe

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★★★★★

4.5 from 296 reviews

This German Apple Pancake is a delightful combination of fluffy, oven-baked batter and caramelized apples cooked in butter and spices. Perfect for breakfast or brunch, this recipe features tender slices of Granny Smith, Honeycrisp, or Pink Lady apples cooked with cinnamon and nutmeg, layered under a light, puffed pancake that bakes to golden perfection in a cast iron skillet. Served with powdered sugar or syrup, this dish balances sweet and tart flavors and offers a comforting, rustic treat.

Ingredients

Scale

Wet Ingredients

  • 3 large eggs
  • 1/2 cup whole or 2% milk
  • 1 teaspoon vanilla extract

Fruit

  • 1 large Granny Smith, Honeycrisp, or Pink Lady apple

Dairy and Fat

  • 4 tablespoons (1/2 stick) unsalted butter

Dry Ingredients

  • 3 tablespoons granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground or grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour

For Serving

  • Powdered sugar or syrup (such as maple syrup)

Instructions

  1. Bring eggs and milk to room temperature: Place the eggs and milk in a medium bowl or blender and let them sit for about 30 minutes to reach room temperature, which helps improve batter texture.
  2. Preheat the oven: Arrange an oven rack in the middle position and preheat the oven to 425°F (220°C) to get it hot and ready for baking the pancake.
  3. Prepare the apple: Peel the apple, halve it, core it, and then thinly slice into even pieces for uniform cooking.
  4. Caramelize the apples: In a 10-inch cast iron skillet over medium heat, melt the unsalted butter. Add the sliced apples and sprinkle with 2 tablespoons granulated sugar, cinnamon, and nutmeg. Cook while stirring occasionally until the apples are soft and caramelized around the edges, about 5 minutes. Meanwhile, start preparing the batter.
  5. Make the batter: If mixing by hand, add the remaining tablespoon of sugar, vanilla extract, and kosher salt to the bowl with eggs and milk; whisk to combine. Gradually whisk in the flour until smooth and free of lumps. If using a blender, add all ingredients including flour, sugar, vanilla, and salt to the blender and blend for about 10 seconds until fully smooth.
  6. Combine batter and apples: Remove the skillet from heat and evenly spread the caramelized apples into a single layer. Pour the prepared batter evenly over the apples to cover them completely.
  7. Bake the pancake: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the pancake is puffed around the edges and set in the center.
  8. Serve: Remove from the oven and dust the top with powdered sugar or drizzle with syrup as desired. Serve immediately for best texture and flavor.

Notes

  • Using a cast iron skillet is essential for even cooking and achieving a crispy edge.
  • Allowing the eggs and milk to come to room temperature prevents the batter from curdling and yields a lighter pancake.
  • You can substitute apples with pears or other firm fruits for variation.
  • To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • If you don’t have vanilla extract, you can omit or replace it with almond extract for a different flavor profile.
  • Serve immediately after baking as the pancake will deflate as it cools.

Keywords: German apple pancake, oven-baked pancake, caramelized apples, breakfast, brunch, cast iron skillet

Find it online: https://flavorsbymaya.com/german-apple-pancake-recipe/