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
Did You Make This Recipe?
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adapted from The Kitchn. Originally published 9/18/13.
Reader Interactions
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Comments & Reviews
Katherine says
I made this today for my husband. We are trying to be healthy so I started out by put one slice on each of our plates. When he was finished he asked me if I wanted seconds which of corse I did… He comes back with everything that was left in the pan split between two plates. Lol. Now he is napping on the couch. We will definitely be making this again.
Kate says
I’m so glad that you liked it! =) Your comment made me laugh. It sounds a lot like what happens at our house!
jenny says
Excellent! I have made this a couple times now…always a family pleaser. Ur blog is wonderful.
Kate says
Thanks! I’m so glad that you liked it! =)
Gail says
Is the flour all purpose or self-rising?
Kate says
Good questions! Sorry about that! It’s all-purpose flour. If you have any other questions, just let me know.
Sam says
Do you have to use a cast iron skillet?
Kate says
You could probably use something else. I’ve made German pancakes in regular skillets before. I haven’t tried this recipe in a regular (oven-proof) skillet, but I would guess that it would work.
Jen says
Just finished eating this with my family this morning. I never made these pancakes with apples. Everyone enjoyed it. It took closer to 40 minutes to bake. It was was so easy to make…thank you for sharing! Merry Christmas!
Kate says
I’m so glad that you enjoyed it!! Thanks for coming back to let me know! I hope you had a Merry Christmas! =)
Lyne says
Ours took about 40-45 minutes too
Megan @ EducationPossible.com says
I just started making German pancakes this year for my kids and they LOVE them!!!! I can’t wait to try this variation. Thank you for sharing!!
Kate says
That’s awesome! Aren’t the fun?! I hope you all enjoy the pancakes! =)
Valentina says
Beautiful!
Kate says
Thanks so much!! =)
Rachel @ I Love My Disorganized Life says
Can I just say I totally want to shove my face in this? Seriously. Thanks for sharing at Wednesday Whatsits
Karly says
This looks like a fabulous weekend breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
Kate says
Thanks, Karly! And thanks for hosting!! =)
Cheryl King says
I love love love German pancakes too! Thanks for sharing on Super Saturday Show and Tell! I hope you will stop by my blog and see the Seafood Minestrone I pinned there! https://mommasangelbaby.blogspot.com/2013/09/seafood-minestrone-fall-comfort-food.html
HUGS and Happy Baking!
Kate says
Aren’t they great?! Thanks!! =)
Kelsey Poofy Cheeks says
I have never had a german pancake but it looks amazing! I might stop catching up on my blog reading and surprise my family with breakfast!
Kate says
I love them, and I hope you will, too!! =)
KC @ The Real Thing with the Coake Family says
This looks so yummy! We make this type of pancake often, but never with caramelized apples. Looks like a yummy variation of what we make. Thanks!
KC
Kate says
Thanks!! =)
Amber @ Dessert Now, Dinner Later! says
I haven’t had a good German pancake in a while! These look great! Thanks for sharing at Sweet & Savory Saturdays #31.
~Amber @ DessertNowDinnerLater.com
Kate says
Thanks!! =)
Aida @ TheCraftingFoodie says
This looks amazing! We are going apple picking in a few weeks, so I’m collecting delicious apple recipes, and this is perfect for a weekend breakfast!
Kate says
Thanks!! Oh, fun! I love going apple picking! I’m sure that will be a blast. =)
Shannon {Cozy Country Living} says
Wow! These look beautiful and delicious! I can’t wait to try them:)
Ron says
How many servings is this? Would I need one per person…or is this a “shared” pancake?
Kate says
Yes, it’s a shared pancake. It should serve 4. Please let me know if you have any other questions.
Ron says
No questions…just trying not to drool on myself!
Teresa says
I pinned your recipe. It looks lovely.
Kate says
Thanks so much!! =)
Liz says
I’ve never had these before but they sure look amazing! :)
Kate says
Thanks!! =)
Chandra@The Plaid and Paisley Kitchen says
I grew up eating these pancakes ALL the time!! Yours looks amazing!
Kate says
Thanks!! =)
Anna says
Looks Great, never had German pancakes before. What apples do you suggest ? Thanks
Kate says
Good question! For the pancake, you’ll want a baking apple that will hold its shape, so I would suggest Granny Smith, Honeycrisp, Pink Lady, or Fujis (I used Fujis). Please let me know if you have any other questions.
Julia says
I would love to try this recipe! I’ve never had a German pancake before, but you’ve convinced me that I should taste one soon!
Kate says
Yes! German pancakes are awesome!! =)