German Apple Puff Pancake
Indulge in the sweet, cozy flavors of a German Apple Puff Pancake, a show-stopping breakfast or brunch dish that's as easy to make as it is impressive. Featuring tender, caramelized apples nestled beneath a golden, cloud-like pancake, this recipe combines a buttery skillet base with a light, egg-rich batter that puffs beautifully in the oven. Perfectly spiced with a hint of cinnamon and finished with a dusting of powdered sugar, it’s a delightful twist on a classic Dutch baby pancake. Using Granny Smith or Honeycrisp apples ensures a balance of tart and sweet flavors, and the entire dish is ready in under 40 minutes. Serve it warm from the skillet for a restaurant-quality centerpiece that’s sure to wow your family or guests!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 large apples (preferably Granny Smith or Honeycrisp)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place a 10-12 inch oven-safe skillet or cast-iron pan in the oven to preheat.
Peel, core, and slice the apples into thin wedges.
Carefully remove the hot skillet from the oven and add 4 tablespoons of unsalted butter, letting it melt completely.
Add the apple slices to the skillet, sprinkle with 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Stir gently to coat the apples.
Return the skillet to the oven and bake the apples for 5 minutes, until they soften and begin to caramelize.
Meanwhile, in a blender or mixing bowl, combine 4 large eggs, 1 cup of whole milk, 1 cup of all-purpose flour, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Blend or whisk until smooth and free from lumps.
Carefully pour the batter over the caramelized apples in the skillet, ensuring it's evenly distributed.
Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove from the oven and let cool for 1-2 minutes. The pancake will deflate slightly as it cools.
Dust with powdered sugar before serving, if desired.
Slice into wedges and serve immediately. Enjoy!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 112.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1281 mg | 27% | |
*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.
