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German Apple Pancake Recipe

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★★★★★

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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