Light and airy Caramelized Apple German Pancakes are a delicious twist on the usual puff pancake or Dutch baby recipe!
I can remember the first time that I had German pancakes.
I thought they were the most amazing pancakes ever because of the way that they puffed up while they were baking.
I still love the way the pancakes get all puffed while they’re baking.
I also love how delicious they are, and these Caramelized Apple German Pancakes are especially tasty. The cinnamon-sugar apples caramelize in the pan and create a buttery, caramel-y topping that bakes right into the pancake.
Caramelized apple german pancakes are especially good served warm right out of the oven – no syrup necessary.
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Caramelized Apple German Pancake
Ingredients
- 1 c . thin apple slices peeled
- 1/4 c . granulated sugar divided
- 1 tsp . ground cinnamon
- 1/2 tsp . ground ginger
- 1/4 tsp . ground nutmeg
- 1/4 tsp . allspice
- 1/4 c . butter
- 1/4 c . brown sugar
- 3/4 c . all-purpose flour
- 1/2 tsp . salt
- 1 c . milk
- 1/2 tsp . vanilla
- 5 large eggs
Instructions
- Heat the oven to 350 F.
- In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
- Cut the butter into four pieces, and place them in a deep cast iron skillet. I use this 10-inch cast iron skillet or an 8x8-inch baking dish.
- Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
- Take the pan out of the oven; sprinkle brown sugar over the melted butter.
- Add apple slice mixture evenly over brown sugar.
- Put the pan back in the oven while you make the remaining batter.
- In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
- Whisk in milk, and continue whisking until no flour lumps remain.
- Add eggs, one at a time, and whisk until incorporated.
- Stir in the vanilla extract.
- Take the pan out of the oven, and pour the batter over the apples.
- Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
- The pancake with start to deflate once it is removed from the oven. Serve warm.
Notes
Nutrition Information
adapted from The Kitchn
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Crystal Dulaney says
May 18, 2019 at 12:27 amI have a very large cast iron skillet. Huge! Could I double this and still make it successfully?
Kate says
May 18, 2019 at 7:10 amI haven’t tried that, but if the skillet is large enough to hold a double batch, then I would guess that it would work. Good luck!
Janina says
April 24, 2019 at 10:35 amSeriously. SO. GOOD!! My family loves it! I’ve made it several days in a row and my kids have had leftovers in their school lunch and are asking for it again for the 3rd day in a row. I’m glad I tried this recipe, thanks for sharing!
Kate says
April 24, 2019 at 4:24 pmThank you! I’m so glad that it’s a hit with your family. =) Thank you for taking the time to comment!
jean phillips says
March 2, 2019 at 3:25 amWatched the kitchen make this receipe and missed the part where the chef baked the pancake separately. it came out as a huge pancake bowl and the apples were poured into it, I assume one would have to have some
type of baking unit to do this……yes?????
Kate says
March 2, 2019 at 6:30 amNo, this type of pancake is usually baked in a cast iron skillet. As it bakes, it puffs up and forms that huge pancake bowl. Right after it’s removed from the oven, it begins to deflate. If you have any other questions, please feel free to ask!
Gitte says
February 15, 2019 at 1:16 amMy husband loved his Valentine’s breakfast. This will be a keeper!
Kate says
February 15, 2019 at 10:19 amYay!! I’m so glad! Thank you for coming back to comment! =)
Mary says
February 9, 2019 at 9:59 amHow many servings does this recipe make?
Kate says
February 9, 2019 at 2:24 pm4 servings
Bill Singer says
October 6, 2018 at 12:37 pmAwesome Dutch/German Granny Smith Apple Baked Pancakes
Kate says
October 6, 2018 at 9:45 pmThank you so much! =)
David says
August 29, 2018 at 3:59 pmVery good, so decadent and delicious!
Kate says
August 29, 2018 at 4:28 pmThank you! I’m glad that you liked it. =) Thanks for commenting!
Mary says
August 23, 2018 at 1:41 pmOne of our favorites! I’ve been making this since the recipe was first published, it’s that good. Thank you!
Kate says
August 23, 2018 at 1:55 pmYay!! I love to hear things like this! Thank you for coming back to comment. =)
Amy says
August 12, 2018 at 11:09 amThis is an amazingly good recipe! It is surprisingly easy to make, it also tastes great. Thank you!
Kate says
August 12, 2018 at 11:26 amThanks! I’m so glad you liked it! Thank you for commenting. =)
Sarah Brodsky says
May 9, 2018 at 3:06 amOk, I never ever take the time to post a comment on recipes- but wowowow! I was a bit nervous that this would come out too sweet (my German husband always complains about American recipes) but it really was perfect, and so so satisfying! I alternated out reg milk for half rice milk/half vegan creamer and it still came out delicioso! Thanks!
Kate says
May 9, 2018 at 11:47 pmI’m so glad you both liked it! Also, thank you for the notes about the milk substitutes! Those sorts of notes are always appreciated as so many people need to make those sorts of substitutions. =)
LeAnn says
March 3, 2018 at 9:30 amI was concerned about making this. I am dairy and gluten free. I made the adjustment by using ghee, amond milk, and Bob Red mills gluten free flour. It turned out amazing!!! I had never made one before, but I know I will be making it again. Thanks for sharing.
Kate says
March 3, 2018 at 10:18 amThank you! I’m so glad it worked out for you! I appreciate you taking the time to come back and comment. I get a lot of questions about substitutions to make recipes more allergy-friendly, and it’s always so helpful to hear from people who have successfully made those adjustments.
LeAnn says
March 4, 2018 at 7:10 amThanks. I have made this 2 days in a row. Oh no! I love this pancake. I need to save it for special occasions.
Kate says
March 4, 2018 at 10:30 pmI’m so glad you like it! Two days in a row must mean that it was good. =)
Claudia says
July 8, 2018 at 6:54 amFyi…ghee is clarified butter-still dairy
Mich says
November 3, 2018 at 11:06 pmYou are correct, Claudia to announce that ghee is still butter. Although I imagine that while Leann is dairy free, stating her substitute for regular butter and milk is quite helpful for people such as myself that are dairy sensitive. Plain greek yogurt, ghee, and nut milks are how we cook. Not everyone needs to attach a full disclaimer.
Ava Adams says
November 29, 2018 at 7:33 pmNo it is not dairy, as when you clarify butter (ie: ghee) you remove the milk solids.
Todd says
February 10, 2018 at 10:55 amI’ve made many apple pancakes, and this one is right up there. Thank you for sharing!
Kate says
February 12, 2018 at 9:58 amSo glad you liked it! Thank you!
Patti says
October 22, 2017 at 7:31 pmI made the pancake for breakfast this morning. VERY GOOD! I was concerned that it would be too much for my 10” skillet, so I used my 12” Lodge Pro Logic skillet instead. I also dusted it with a little powder sugar when I put it on the table. Definitely will be part of my breakfast repertoire.
Kate says
October 23, 2017 at 11:09 pmGlad you liked it! Thanks for taking the time to come back and leave a comment!
Patricia says
October 4, 2017 at 10:03 amSurprised my hubby and son with this as they came in from work late this morning. They both really enjoyed it! As did I! Yummy! Next time I’ll make sure to have breakfast sausage on the side for a perfect brunch ???
Kate says
October 5, 2017 at 12:05 pmHow fun! I’m glad that they enjoyed it! Thank you for taking the time to come back and leave a comment! =)
Alex says
February 14, 2017 at 12:21 pmJust made these and they were delicious :) My wife wasnt a fan of the texture, but the kids loved it. I baked it for 35min trying to reduce the butter, but there was still a lot left over in the pan when done. Is it suppose to be like that? I’ve never made these before. Thanks! :)
Kate says
February 15, 2017 at 9:07 amThank you! =) Yes, when making German pancakes, the butter not only coats the pan but also forms a buttery sauce for the finished pancakes.
Cynthia says
November 6, 2016 at 12:58 pmHello kate, last night i was searching for dutch baby pancake recipe and saw your posting , got inspired and surprised my husband by asking him to take the pan out from the oven, he couldnt believe i made it myself. Thank you for the inspiration. Im sooooo happy:))
Kate says
November 6, 2016 at 6:13 pmAww! How fun!! I love hearing things like this, so thank you for taking the time to come back and share! =D
Stephanie Delp says
September 22, 2016 at 10:38 amWe are eating your carmalized apple German Pancakes right now! WOW! These are delicious! At first I wasnt sure how it would taste! Its amazing. My 2 year old son is such a picky eater & he ate a quarter of the pan already. I followed your directions to a T. I did slice the apples thin but with a julienne slicer. It was 1 apple. It Turned out fantastic! Thanks so much for sharing this recipe. I was running late making breakfast. We usually have plain German pancakes once a week. I’m really glad that I tried something different because this is sooo good! We will be using this recipe all the time. It’s a perfect recipe for the fall season we are in now too.
Thanks again!
Kate says
September 22, 2016 at 11:37 pmAwww! There’s nothing better than finding a recipe that a picky eater will actually eat! Thanks for taking the time to come back and leave a comment. You made my day. =)
Muriel J Moore says
June 10, 2016 at 12:01 pmI love German pancakes and these look like they would taste good. At this time of year only sweet apples are available, could I use Apple pie filling instead? Would love to find lingonberries like IHOP serves with theirs.
Kate says
June 10, 2016 at 12:27 pmThanks! You could top the pancake with apple pie filling after it has baked if you would like. I think Ikea is the only place that I’ve ever found lingonberries!
Terah Jenkins says
April 7, 2016 at 9:41 pmI’ve been wanting to make a German pancake with apples since my brother made one several months ago. I found your recipe and it looked amazing! IT WAS DELICIOUS!!!! Thank you so much!
Kate says
April 8, 2016 at 11:04 amI’m so glad that you enjoyed it!! Thank you for taking the time to come back and leave a comment! =D
Jenni says
September 10, 2015 at 3:55 pmHello! We made this a couple weeks ago and it was amazing! Do you think it would do well with the recipe doubled in a larger cast iron skillet?
Kate says
September 13, 2015 at 10:22 pmThank you! Glad that you enjoyed it! I would guess that it would if the skillet was large enough to accommodate it, but I haven’t tried it. Good luck! =)