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
- 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
- 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.
adapted from The Kitchn