German Apple Pancake
Transport your breakfast table to the heart of Germany with this irresistibly delicious German Apple Pancake! This oven-baked delight combines tender slices of caramelized apples, kissed with cinnamon and nutmeg, with a light, custardy batter that puffs up beautifully in the skillet. Perfectly golden and slightly crisp around the edges, this dish is as stunning as it is satisfying. Made with simple pantry staples like flour, eggs, and milk, it comes together effortlessly in just 35 minutes, making it ideal for weekend brunches or cozy gatherings. Serve this warm, golden pancake straight from the skillet, garnished with powdered sugar and a drizzle of maple syrup for a touch of sweetness. Whether you use tart Granny Smith apples or sweet Honeycrisp, the result is a show-stopping centerpiece that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 large apples (such as Granny Smith or Honeycrisp)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.75 cup all-purpose flour
- 0.75 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- optional powdered sugar (for garnish)
- optional maple syrup (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Peel, core, and thinly slice the apples into 1/4-inch slices.
In a 10-inch oven-safe skillet (preferably cast iron), melt the butter over medium heat. Reserve about 2 tablespoons of the melted butter, setting it aside for the batter.
Add the sliced apples to the skillet and cook for 3-5 minutes until slightly softened.
Sprinkle the granulated sugar, cinnamon, and nutmeg over the apples. Stir gently to coat, then cook for an additional 2-3 minutes until the apples are tender and caramelized. Remove the skillet from the heat.
In a blender, combine the flour, milk, eggs, vanilla extract, salt, and the reserved melted butter. Blend for 20-30 seconds until the batter is smooth and frothy.
Pour the batter evenly over the caramelized apples in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown at the edges.
Remove the skillet from the oven. The pancake will deflate slightly as it cools.
Slice into wedges and serve immediately. Garnish with powdered sugar and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 24.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
