German Apple Pancake

German apple pancake is a Dutch baby puff pancake with caramelized apple topping.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 424kcal

Heat the oven to 350 F.
In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
1 cup thin apple slices, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice
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.
¼ cup butter
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.
¼ cup brown sugar
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.
¾ cup all-purpose flour, ½ teaspoon salt
Whisk in milk, and continue whisking until no flour lumps remain.
1 cup milk
Add eggs, one at a time, and whisk until incorporated.
5 large eggs
Stir in the vanilla extract.
½ teaspoon 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.

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.