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Caramelized Apple German Pancakes

Posted by: / Breakfasts, Pancakes, Seasonal Faves

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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.

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
Course: Breakfast
Cuisine: American
Servings: 4
5 from 6 votes
Print Recipe

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

  1. Heat the oven to 350 F.
  2. In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.

  3. 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.

  4. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
  5. Take the pan out of the oven; sprinkle brown sugar over the melted butter.
  6. Add apple slice mixture evenly over brown sugar.
  7. Put the pan back in the oven while you make the remaining batter.
  8. In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
  9. Whisk in milk, and continue whisking until no flour lumps remain.
  10. Add eggs, one at a time, and whisk until incorporated.
  11. Stir in the vanilla extract.
  12. Take the pan out of the oven, and pour the batter over the apples.
  13. Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
  14. The pancake with start to deflate once it is removed from the oven. Serve warm.

Recipe Notes

*Nutrition facts have been estimated.

Nutrition facts per serving (1g)

Calories: 424kcal
Fat: 19g
Saturated fat: 10g
Cholesterol: 241mg
Sodium: 501mg
Potassium: 233mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 32g
Protein: 11g
Vitamin A: 15.3%
Vitamin C: 1.7%
Calcium: 12.5%
Iron: 12.2%

adapted from The Kitchn

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Light and airy Caramelized Apple German Pancakes are a delicious twist on the usual puff pancake or Dutch baby recipe! Easy to make and sure to please! #breakfast #pancake #Dutchbaby #puffpancake #Germanpancake #recipe #best #apple
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  3. One of our favorites! I’ve been making this since the recipe was first published, it’s that good. Thank you!

    Reply

  5. Ok, 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!

    Reply

    • I’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. =)

      Reply

  6. I 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.

    Reply

    • Thank 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.

      Reply

      • You 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.

        Reply

  8. I 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.

    Reply

  9. Surprised 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 ???

    Reply

  10. Just 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! :)

    Reply

    • Thank you! =) Yes, when making German pancakes, the butter not only coats the pan but also forms a buttery sauce for the finished pancakes.

      Reply

  11. Hello 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:))

    Reply

  12. We 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!

    Reply

    • Awww! 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. =)

      Reply

  13. I 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.

    Reply

    • Thanks! 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!

      Reply

  14. I’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!

    Reply

  15. Hello! 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?

    Reply

    • Thank 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! =)

      Reply