Name: German Apple Pancake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
Ingredients: 4 large eggs; ½ cup unbleached all-purpose flour; 1 tablespoon sugar; ½ teaspoon baking powder; 1 pinch salt; 1 cup milk; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, melted; ½ teaspoon ground nutmeg; ¼ cup unsalted butter; ½ cup white sugar, divided; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 large tart apple, peeled, cored, and sliced

Introduction

The German Apple Pancake is a delightful breakfast treat that combines a fluffy, custard-like batter with tender, cinnamon-spiced apples. This simple yet impressive dish is perfect for weekends or special occasions when you want to impress with minimal effort.

A close-up view of a thick, golden brown baked dish with visible soft, slightly caramelized apple slices embedded in a fluffy, textured batter layer. The top surface is sprinkled lightly with powdered sugar, adding a dusted white contrast to the warm browns and yellows. The dish is in a black cast-iron pan resting on a stovetop, with the background blurred but showing kitchen elements, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
½ cup unbleached all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg
¼ cup unsalted butter (for the skillet)
½ cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg (additional)
1 large tart apple, peeled, cored, and sliced

Instructions

Step 1: In a large bowl, combine eggs, flour, 1 tablespoon sugar, baking powder, and salt. Gradually mix in milk while stirring constantly to create a smooth batter. Add vanilla extract, melted butter, and ½ teaspoon ground nutmeg. Let the batter stand for 30 minutes or refrigerate overnight for best results.
Step 2: Preheat your oven to 425°F (220°C).
Step 3: Melt ¼ cup unsalted butter in a 10-inch oven-proof skillet, using a brush to coat the sides of the pan with the melted butter.
Step 4: In a small bowl, mix ¼ cup sugar, cinnamon, and the additional ½ teaspoon nutmeg. Sprinkle this sugar mixture evenly over the melted butter in the skillet.
Step 5: Arrange the apple slices in a single layer over the sugar mixture in the skillet. Sprinkle the remaining ¼ cup sugar over the apples.
Step 6: Place the skillet over medium-high heat until the butter and sugar mixture begins to bubble gently. Carefully pour the batter evenly over the apples.
Step 7: Transfer the skillet to the preheated oven and bake for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, or until the pancake is puffed and golden.
Step 8: Remove the skillet from the oven and slide the pancake onto a serving platter. Cut into wedges and serve warm.

Tips & Variations

For extra flavor, try adding a splash of apple cider or a teaspoon of lemon juice to the batter.
Use different apple varieties like Granny Smith or Honeycrisp for varied sweetness and tartness.
Sprinkle powdered sugar on top before serving for a classic touch.
If you don’t have an oven-proof skillet, use a baking dish and cook the sugar and apples in a separate pan before layering.

Storage

Store leftover German Apple Pancake covered in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) or in a toaster oven until warmed through. Avoid microwaving as it may make the pancake soggy.

How to Serve

A black cast iron skillet holds a golden brown baked dish with a slightly puffed edge, topped with sliced cooked apples arranged in a circular pattern. On top of the apples, there is a dollop of creamy white yogurt and sprinkled clusters of light brown granola with pecans. Nearby on a white marbled surface, a white bowl contains a mix of granola and milk, and a white bowl holds more creamy white yogurt, with a woman's hand stirring it with a spoon. The scene is set on a light wooden round board under soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter the night before?

Yes, letting the batter rest overnight in the refrigerator helps develop the flavors and improves the texture, resulting in a more tender pancake.

What can I use if I don’t have an oven-proof skillet?

You can cook the sugar and apples in a regular skillet and then transfer everything to a greased baking dish before pouring the batter on top and baking in the oven.

German Apple Pancake Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This German Apple Pancake, also known as Apfelpfannkuchen or Dutch Baby, is a fluffy, oven-baked delight featuring tender apple slices caramelized with cinnamon sugar, all enveloped in a light and airy pancake. It’s perfect for a comforting breakfast or brunch, combining simple pantry ingredients with warm spices for a cozy treat.

Author: Marco
Prep Time: 15 minutes (plus 30 minutes resting time)
Cook Time: 25 minutes
Total Time: 40 minutes (excluding resting time)
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: German
Diet: Vegetarian

Ingredients

Scale

Batter:

4 large eggs
½ cup unbleached all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg

Topping and Apples:

¼ cup unsalted butter
½ cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large tart apple, peeled, cored, and sliced

Instructions

Prepare the Batter: In a large bowl, combine 4 large eggs, ½ cup all-purpose flour, 1 tablespoon sugar, ½ teaspoon baking powder, and a pinch of salt. Gradually whisk in 1 cup milk, stirring constantly to avoid lumps. Add 1 teaspoon vanilla extract, 2 tablespoons melted unsalted butter, and ½ teaspoon ground nutmeg. Let the batter rest for 30 minutes or up to overnight to develop flavor and texture.
Preheat Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). Melt ¼ cup unsalted butter in a 10-inch oven-proof skillet over medium heat, making sure to brush the melted butter up the sides of the pan to prevent sticking and add flavor.
Prepare Apple and Sugar Mixture: In a small bowl, mix ¼ cup sugar with ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg. Sprinkle this cinnamon sugar mixture evenly over the melted butter in the skillet. Arrange the peeled, cored, and sliced tart apples in the skillet, then sprinkle the remaining ¼ cup sugar over the apple slices.
Cook Apples and Pour Batter: Place the skillet over medium-high heat and cook until the butter, sugar, and apples start to bubble and caramelize. Carefully pour the prepared batter evenly over the bubbling apples.
Bake the Pancake: Transfer the skillet to the preheated oven and bake for 15 minutes at 425°F (220°C). After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 10 minutes until the pancake is puffed, golden, and cooked through.
Serve: Remove the skillet from the oven. Carefully slide the German apple pancake onto a serving platter. Cut into wedges and serve warm, optionally with a dusting of powdered sugar or a drizzle of maple syrup.

Notes

Letting the batter rest enhances the texture and flavor, but you can bake immediately if needed.
Use a tart apple like Granny Smith for a nice balance of sweet and tangy flavors.
An oven-proof skillet, such as cast iron, is essential for this recipe to transfer from stovetop to oven easily.
For extra richness, serve with whipped cream or vanilla ice cream.
Be cautious when handling the hot skillet to avoid burns.

Keywords: German apple pancake, Apfelpfannkuchen, Dutch baby, apple breakfast, oven-baked pancake, cinnamon apple, brunch recipe