German Apple Pancake

Not your typical pancake, this German Apple Pancake is a custard-like pancake baked with cinnamon sugar apples for a delicious breakfast recipe.

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I love a good fall-inspired breakfast! If you do as well, try out these Apple Pancakes with Caramel Apple Syrup or these Pumpkin Pancakes.

Breakfast for dinner has become a very regular occurrence at our house. Well, we’ve always loved breakfast for dinner, but it’s become a weekly thing.

But I’m not complaining.

A little while back, I decided to switch things up and I made this German Apple Pancake recipe for the first time in quite awhile.

And it was a hit.

So big of a hit that it has been requested several more times. When I ask my kids (and my husband for that matter!) what they want for dinner – “that apple pancake thing” is what they ask for.

We usually just serve it up with a side of sausage and eggs, but really, the pancake on its own is pretty perfect.

German Apple Pancake Origin

I went searching for the origin of this German Apple Pancake, and I think I left more confused than when I started. From what I gather, though, is that the actual German version is more of a crepe-like pancake, that is rolled with caramelized apples. I know that what we – as in Americans – usually think of as a German pancake is like a Dutch baby – a puffy, oven baked pancake.

And really, the ingredients in this German Apple Pancake are very similar to a Dutch baby. Minus the apples. But the apples make this a little flatter, a little more custard-y in the middle. And I think the cinnamon sugar apples really change – and upgrade – this pancake. Such perfect fall flavors!

How to Make The Batter

Like I said above, the batter is very similar to a Dutch baby batter. It’s super easy, and can be made in the blender in minutes!

1. Start by adding all of the batter ingredients into a blender jar except for the melted butter. Pulse it a few times to make sure everything is combined.
2. With the blender on low, add the butter. Continue to blend until it is completely mixed and combined.
3. Let the batter sit. You’ll need at minimum about 30 minutes, but if you want to make this ahead of time, you can refrigerate it even overnight, if needed!

How to Make the German Apple Pancake

1. Prep your apples by peeling, coring and slicing them. I used 3 medium Granny Smith apples and had only a few slices left over.
2. In a small bowl, combine your cinnamon and sugar.
3. Place an oven-proof skillet over medium heat and melt the butter. Brush the butter evenly over the bottom and up the sides of the skillet.
4. Sprinkle 1/2 of the cinnamon sugar over the bottom and sides of the skillet.
5. Add your apples in a single layer. I like to do a spoke pattern. You can overlap them if you want, but I like to keep them in a single layer.
6. Sprinkle the remaining cinnamon sugar over the apples.
7. Let it cook for a few minutes – not stirring – until the sugar starts to melt and bubble.
8. Slowly pour your batter over the apples. The apples will float up – don’t worry, this is supposed to happen.
9. Carefully transfer the skillet to the oven to bake.
10. The pancake is done when it is puffed and golden and pulling away from the sides of the skillet.

Tips and Tricks

• I like using Granny Smith apples because they hold up to baking really well. But I think this recipe is pretty forgiving, so you could probably use what you have on hand.
• Make sure you use an oven proof skillet, as you will be baking the pancake. I like to use my cast iron skillet. But make sure it is seasoned well, otherwise your pancake will stick.
• It’s a little tricky to move the skillet from the stove to the oven while trying not to move the apples. If preferred, you can transfer the skillet to the oven before you add the batter, and then pour the batter in when it’s in the oven.
• If the edges are getting too brown for you, feel free to cover it loosely with foil.
• We like to serve this with a sprinkling of powdered sugar. It would definitely be ok without it, though, as the pancake is already sweet. One of my boys actually likes it with maple syrup, as well, so it’s all about preference.

More Pancake Recipes:

The Best Pancake Recipe
Lemon Pancakes
Oatmeal Pancakes with Chocolate Chips
Red Velvet Pancakes with Cream Cheese Drizzle
Funfetti Pancakes

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German Apple Pancake

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Inactive Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 servings

Course: Breakfast

Cuisine: German

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Not your typical pancake, this German Apple Pancake is a custard-like pancake baked with cinnamon sugar apples for a delicious breakfast recipe.

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Ingredients

For the Pancake:

• ▢ 4 eggs
• ▢ 1 cup milk
• ▢ 1/2 cup all-purpose flour
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon baking powder
• ▢ 1 tablespoon sugar
• ▢ Pinch of salt
• ▢ 2 tablespoons unsalted butter melted

For the Apples:

• ▢ 1/4 cup unsalted butter
• ▢ 1/2 cup sugar divided
• ▢ 1 teaspoon ground cinnamon
• ▢ 3 medium tart apples peeled, cored and sliced

Instructions

• In a blender, combine the eggs, milk, flour, vanilla, baking powder, sugar, and salt. Pulse a few times to combine. With the blender on low, add in the melted butter and blend until combined. Turn off the blender and let the mixture sit for at least 30 minutes, or up to overnight. (If letting it sit for longer than 30 minutes, refrigerate the mixture.)
• Preheat the oven to 425ºF.
• In a small bowl, combine the 1/2 cup sugar with the cinnamon.
• In a 12-inch oven proof skillet, melt the 1/4 cup of butter over medium heat. Use a pastry brush to brush the butter evenly on the bottom and the sides of the skillet.
• Sprinkle half the sugar mixture evenly over the butter and on the sides of the pan.
• Line the pan with the apple slices, keeping them in a single layer. Sprinkle the remaining cinnamon sugar mixture evenly over the apples.
• Let the mixture cook, without stirring, for a few minutes, or until the  sugar starts to melt and bubble.
• Pour the batter gently over the apples and transfer the pan to the oven.
• Bake for 15 minutes, then reduce the heat to 375ºF and bake an additional 10 minutes.
• Remove and let cool for a few minutes before slicing and serving.

Recipe Notes:

Sprinkle with powdered sugar for serving, if desired.

Adapted from: Cooking Light

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/6 of recipe, Calories: 319kcal (16%), Carbohydrates: 39g (13%), Protein: 6g (12%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 3g, Cholesterol: 157mg (52%), Sodium: 131mg (6%), Fiber: 3g (13%), Sugar: 29g (32%)

Keywords: apple dutch baby, German apple pancake, german pancake