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Caramelized Apple German Pancakes

Posted by: Kate / Breakfasts, Pancakes / Posted: / Last updated:

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Light and airy Caramelized Apple German Pancakes are a delicious twist on the usual puff pancake or Dutch baby recipe!

Caramelized Apple German Pancakes

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.

Caramelized Apple German Pancakes

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

Puff pancake with caramelized apple topping.
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:4 servings
Course: Breakfast
Cuisine: American
Keyword: apple pancake, Dutch baby, German pancake
Print Rate
5 from 11 votes

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 facts have been estimated.

Nutrition Information

Serving: 1servingCalories: 424kcal (21%)Carbohydrates: 52g (17%)Protein: 11g (22%)Fat: 19g (29%)Saturated Fat: 10g (50%)Cholesterol: 241mg (80%)Sodium: 501mg (21%)Potassium: 233mg (7%)Fiber: 1g (4%)Sugar: 32g (36%)Vitamin A: 765IU (15%)Vitamin C: 1.4mg (2%)Calcium: 125mg (13%)Iron: 2.2mg (12%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

adapted from The Kitchn

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  3. Mrs Zedi says

    I was REALLY looking forward to having the time to make this. Since there’s diabetes in my family and I prefer things less-sweet, i used the full amount of brown sugar and skipped the 2 tablespoons of white sugar in the apple mixture. I put 2 tablespoons sugar in the batter per the recipe. It looked gorgeous when I took it out, but it is waay too sweet for a pancake! It could be a dessert, but it’s verging on candy sweet. I’d suggest a recommendation of using zero-4 tablespoons of sugar. In my opinion, it would have been perfect with just the brown sugar. Then maple syrup or confectioners’ sugar can be added by the sweet-tooths! I will be trying this again with the changes I just suggested.

    Reply

  6. Jamie says

    Does this not require baking soda?!? I have mine in (without baking soda per the recipe) and it’s not puffing up. I’m leaving it in but a little concerned that something was missed on this recipe

    Reply

    • Serena Haak says

      I know that dutch babies puff up more if you beat the eggs quite a bit in a blender before mixing in the rest of the ingredients, maybe that step would give you a lighter and taller pancake?

      Reply
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