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
Pat Mascarello says
I made this recipe and it tasted ok. Unfortunately the recipe didn’t have baking powder or baking soda to help it puff up.
Kate says
This type of pancake is similar to a crepe and doesn’t have leavening like baking soda or baking powder in it.
Ellie says
The flavor of this was amazing, but we were disappointed with the texture. I questioned the ratio of flour to the eggs and milk, but followed the recipe exactly. The end result was more of a dense custard texture, definitely not a cakey pancake texture. I might make the apple mixture again and use it with a more traditional pancake batter.
Kate says
German pancakes have a more crepe-like texture. They aren’t a traditional American pancake, so it sounds like that was where the confusion came in.
Ericka says
I’ve tried a few apple pancake recipes & while they were all good, this version is by far the best ny family & I have tasted! Thank you for sharing it :)
Kate says
Thank you so much!
Angie says
Delicious and simple. Love this recipe
Kate says
Thank you!
Jake says
Awesome recipe. Whole family loved it!! Thanks for sharing.😀
Kate says
Thanks so much! Glad you liked it! =)
[email protected] says
I made them for the first time and everyone just loved them.
Kate says
That’s great! I’m so glad that it was a hit. =) Thanks for commenting!
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.
Kate says
Great! I’m glad that you liked it and can adjust it for your tastes. =)
Pat says
Can you prepare any of this ahead of time?
Kate says
I haven’t tried to make the batter or the apple mixture ahead of time to say for certain.
Amy says
Could this be doubled and baked in a 9×12 baking dish?
Kate says
Hi! I haven’t tried it with this recipe, but I’ve doubled my regular German pancake and baked it in a 9×13.
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
Kate says
No, Dutch babies and German puff pancakes don’t use a chemical leavener like baking soda or baking powder.
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?
Angie A says
Delicious!!! Thank you for this great recipe!
Kate says
Thank you! I’m so glad that you liked it. Thanks for commenting!