German Apple Pancake Zells
Sweet, spiced, and irresistibly golden, the German Apple Pancake Zells is a delightful fusion of a fluffy oven-baked pancake and caramelized apple topping. Crafted in a single skillet, this show-stopping brunch recipe combines tart, tender apples (like Granny Smith or Honeycrisp) with a subtly sweet batter infused with warm cinnamon and a hint of vanilla. As it bakes, the pancake puffs dramatically in the oven, creating a light and airy texture with crisp, golden edges. Finished with a dusting of powdered sugar and a squeeze of fresh lemon for a tangy twist, this easy yet impressive dish is perfect for cozy mornings or elegant entertaining. Ready in under 40 minutes, it’s sure to become a family favorite. Keywords: German apple pancake, skillet pancake, caramelized apples, baked pancake recipe, brunch ideas.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 4 tablespoons unsalted butter
- 2 pieces medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced thinly
- 2 tablespoons brown sugar
- 2 tablespoons powdered sugar (for garnish)
- 2 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10- to 12-inch oven-safe skillet (such as cast iron) in the oven to heat while you prepare the batter.
In a medium mixing bowl, whisk the eggs thoroughly until pale and frothy. Add the milk, vanilla extract, and granulated sugar, then whisk until combined.
Gradually sift in the flour, cinnamon, and salt, whisking continuously to create a smooth batter. Set aside to rest while preparing the apples.
Carefully remove the heated skillet from the oven using oven mitts. Add the butter to the skillet and swirl until fully melted.
Add the apple slices to the skillet, spreading them out in an even layer. Sprinkle the brown sugar over the apples and cook on medium heat on the stovetop for 2–3 minutes until the apples start to soften and the mixture becomes slightly caramelized.
Pour the batter evenly over the apples in the skillet. Do not stir.
Immediately 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 and let the pancake cool slightly (it will deflate as it cools).
Dust generously with powdered sugar, slice into wedges, and serve warm. Optionally, squeeze lemon juice over the top for a tangy finish.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 26.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 313 mg | 7% | |
*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.
