Light and airy German Apple Pancake is a delicious twist on the usual puff pancake or Dutch baby recipe! This simple recipe makes a German pancake topped with caramelized apples.
German pancakes are as fun as they are delicious! This puffy pancake is different from a traditional American pancake. The pancakes are light, crepe-like pancakes that puff up while they bake.
This Caramelized Apple German Pancake is especially tasty! The cinnamon-sugar apples caramelize in the pan and create a buttery, caramelized topping that bakes right into the pancake.
The pancake is especially good served warm right out of the oven – no syrup necessary. This delicious recipe makes a perfect breakfast for special occasions like Christmas morning, but it’s easy enough to take the place of your regular pancakes on Sunday mornings.
Ingredients notes and substitutions
- Apple slices: I recommend using a baking apple that will hold its shape like a Granny Smiths, gala apples, or Honeycrisp apples.
- Spices: You can use 2 ¼ teaspoons of apple pie spice in place of the spices listed in the recipe.
- Butter: I use salted butter. If you use unsalted butter, add a couple of additional pinches of salt.
- Brown sugar: Light or dark brown sugar will work.
- Milk: Any milk from skim milk to whole milk will work. You can also use plant-based milk if you would like.
How to make German apple pancake
Here you’ll find the step-by-step photos showing how to make this recipe. The full recipe with ingredients is given below.
Step 1: In a small bowl, add the apple slices and spices to a small mixing bowl. Toss apple slices in the cinnamon sugar mixture; set aside.
Step 2: 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 8×8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes to heat the butter, or until the butter has melted.
Step 3: Take the pan out of the oven; sprinkle brown sugar over the melted butter.
Step 4: Add apple slice mixture in an even layer over brown sugar. Put the pan back in the oven while you make the remaining batter.
Step 5: In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt. Whisk in milk, and continue whisking until no flour lumps remain.
Step 6: Add eggs, one at a time, and whisk until incorporated. Stir in the vanilla extract.
Step 7: Take the cast iron pan out of the oven, and pour batter over the apples. Be sure to use oven mitts as the skillet will be hot.
Step 8: Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
>>Top tip: Watch the pancake carefully toward the end of your baking time as it can go from lightly browned to dark brown quickly.
Step 9: The pancake will start to deflate once it is removed from the oven. Serve warm.
Recipe Tips!
- Baking: Watch the pancake carefully toward the end of your baking time. Since it’s so puffed up, it can go from light golden brown to dark brown quickly.
- Serving: This Dutch baby apple pancake is perfect as-is. It’s also delicious topped with maple syrup, a dusting of powered sugar, or even a scoop of vanilla ice cream.
Storage
Dutch babies are best eaten when warm. Any leftover pancake should be stored in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
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Caramelized Apple German Pancake
Equipment
- 10-inch cast iron skillet
Ingredients
- 1 cup thin apple slices peeled
- 1/4 cup granulated sugar divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 cup butter
- 1/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 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 8×8-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.
Video
Notes
- Apple slices – I recommend using a baking apple that will hold its shape like a Granny Smith apples or Honeycrisps.
- Spices: You can use 2 ¼ teaspoons of apple pie spice in place of the spices listed in the recipe.
- Butter – I use salted butter. If using unsalted butter, add an extra pinch or two of salt.
- Brown sugar – Light or dark brown sugar will work.
- Milk – Any milk from skim milk to whole milk will work. You can also use plant-based milk, like almond milk, in this recipe.
- Nutrition values are estimates.
Nutrition
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adapted from The Kitchn. Originally published 9/18/13.
Reader Interactions
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Comments & Reviews
Robin says
Was gone before it cooled lol.
Definitely a keeper!!!
Kate says
Thank you!
Kathy says
The apple recipe is delicious 👏🏼. I read the other reviews that said it didn’t rise so I looked up another recipe that said 425 degrees for 15-20 minutes. Perfectly puffy! Thank you for the delicious recipe.
Kate says
You’re very welcome! I’m glad you liked it!
Brooke says
Doesn’t get puffy at 350. I think the temp is wrong. Is anyone else finding this to be the case? Every other Dutch baby I’ve done is much higher and works well.
Kate says
Hi! Oven temps can vary. If you find that it isn’t puffing up properly, please increase the oven temp to work with your oven.
Carita says
I LOVE this recipe! It’s so easy to follow! Sometimes when I feel like something different, I pour 1/2 the batter in a 8” frying pan and make my husbands as an apple pancake and I make mine with banana chunks! With the caramelized brown sugar it turns out JUST like banana foster! I say ‘with banana chunks so they don’t get too soft with the cooking time) I’ve also used peach slices and that’s also incredible with the caramelized sugar. Thank you for providing such a wonderful (and versatile) base recipe- the ideas are endless!
The only thing I question with your recipe is setting the oven to (just) 350. The 1st one I made (at 350) and the pancake turned out very flat and pale. It almost looked like a crepe! It didn’t puff up at all on the edges I ended up cooking it longer to get any colour on it. I looked up other like recipes and all were baked at 375 or 400. Now I crank the oven to 400 and the pancake turns out perfect!
Kate says
Thank you! I’ve baked this recipe at higher heat, but, in my oven, the pancake browns too much. It’s great that you were able to make it work for your oven!
Carrie says
Amazing recipe! This was my first time making an apple pancake and this recipe was very easy to follow. Also, it’s not too sweet! The perfect balance of flavours. Thanks for sharing!
Kate says
Thank you!