German Puffed Apple Pancake
Elevate your breakfast game with this irresistible German Puffed Apple Pancake, a show-stopping dish that fuses comforting flavors with effortless preparation. Perfectly caramelized slices of tart Granny Smith or sweet Honeycrisp apples are nestled in a delicate, airy batter infused with vanilla and a hint of cinnamon. Baked to golden perfection in a hot cast-iron skillet, this oven-puffed masterpiece emerges with crisp edges and a tender, custard-like center. Finished with a dusting of powdered sugar, this pancake is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an ideal choice for a weekend brunch or a cozy family breakfast, especially when paired with maple syrup or whipped cream. This one-pan wonder is the perfect balance of simplicity and indulgence—delivering the warm, spiced flavors of fall all year round.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs
- 0.75 cup whole milk
- 0.75 cup all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10- or 12-inch ovenproof skillet or cast-iron pan in the oven to heat while you prepare the ingredients.
In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, and salt. Gradually add the flour, whisking until the batter is smooth and free of lumps. Set aside.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around the skillet until melted and evenly coats the bottom.
Add the apple slices to the skillet and sprinkle with granulated sugar and ground cinnamon. Sauté for 2-3 minutes over medium heat (if using a stovetop-safe pan), until the apples soften slightly and become caramelized.
Pour the prepared batter evenly over the apples in the skillet.
Immediately transfer the skillet to the preheated oven. Bake for 18-20 minutes, or until the pancake is puffed, golden brown, and set in the center.
Carefully remove the skillet from the oven and allow the pancake to cool for 2-3 minutes. It will deflate slightly as it cools.
Dust the pancake generously with powdered sugar before slicing and serving. Optionally, serve with maple syrup or whipped cream for added indulgence.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 99.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 379 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1085 mg | 23% | |
*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.
