Experience the delight of a German Apple Pancake, a breakfast treat that seamlessly combines the fluffiness of pancakes with the richness of a custardy oven-baked delight. Begin by preheating your oven and selecting a mix of tart and sweet apples, such as Granny Smith and Honeycrisp.
Peel, core, and slice the apples into thin wedges, then sauté them in a skillet with butter, sugar, and a sprinkle of cinnamon until they caramelize and become tender. This luscious apple mixture forms the base of the pancake.
In a blender, combine eggs, milk, flour, and vanilla extract until you achieve a smooth batter. Pour this batter over the sautéed apples, allowing it to envelop the fruit in a tender embrace. The skillet then goes into the oven, where the pancake will puff up and become golden brown, creating a dramatic and impressive presentation.
The German Apple Pancake is best served fresh out of the oven, with its edges beautifully risen and the apples caramelized. Dust it with powdered sugar for a touch of sweetness, and perhaps accompany it with a dollop of whipped cream or a drizzle of maple syrup for added indulgence.
This pancake is not only a visual feast but also a delicious marriage of textures and flavors. The soft, custardy interior pairs perfectly with the caramelized apples, creating a breakfast dish that feels both decadent and comforting. Serve it for a special brunch or whenever you crave a delightful twist on the classic pancake experience.
German Apple Pancake Recipe | S2Recipes
Details German Apple Pancake Recipes
Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 4
Ingredients For German Apple Pancake Recipes
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
Instructions: German Apple Pancake Recipes
Step 1: Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Step 2: Preheat the oven to 425 degrees F (220 degrees C).
Step 3: Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.
Step 4: Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.
This is really good! I used a Fuji apple. I only used half the amount of nutmeg (1/4 tsp) in the batter and left it out of the sugar mixture for the apples. The nutmeg as usual was still a bit strong. I also used only 1 TB of butter in the pan instead of 4, and left out the extra 1/4 cup sugar that goes on top of the apples. Instead I split the cinnamon sugar mixture, half under and half on top of the apples. It was plenty sweet. Nice and eggy in the center and crisp around the edges. It was pretty easy to get out of the pan after loosening with a spatula. I will make this again!
It was tasty and easy to make.
Everything was as it should be with the exception of a strong taste of nutmeg. I will reduce the amount of nutmeg on the next one and add another apple to make it much more fruity. But very good recipe
We loved this recipe. I tweaked it just a little bit, though. I used fresh grated nutmeg & almond extract instead of vanilla. I substituted a 1/2c maple syrup plus a a 1/2c apple cider for the milk. I melted the butter while preheating my skillet and the oven. Using this method, I recommend shaving 5 minutes off the baking time. I ate my portion with caramel topping instead maple syrup; it was yummy!
great family loved it
Wife loved it 🥰
No changes, loved it.
I love this recipe!! I’ve used it for years and I’ve even used it as my base when I used other Dutch Baby Pancakes recipes because it works better.
Yummm! I used vanilla almond milk which I thought turned out fine. I also subbed brown sugar and I wouldn’t recommend that- it made it a chewier glaze effect. Overall, I’m glad no one else is home so I can enjoy alllll to myself! Thanks for the recipe
