Pannekoeken Apple Pie Pancake German
Experience the perfect fusion of indulgent German pannekoeken and classic apple pie flavors with this Pannekoeken Apple Pie Pancake. This oven-baked delight starts with a light, airy batter that puffs up beautifully in a hot skillet, creating a golden, soufflé-like pancake. The star of the dish is the caramelized apple topping, made with tender slices of Granny Smith or Honeycrisp apples sautéed in brown sugar, cinnamon, and a hint of nutmeg for ultimate richness. Finished with a dusting of powdered sugar and optional maple syrup, this Dutch-style treat is ideal for breakfasts, brunches, or even dessert. With just 15 minutes of prep time and simple ingredients, this pancake effortlessly blends ease with elegance, making it a standout addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 3 Large eggs
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 3 Apples (such as Granny Smith or Honeycrisp), peeled and sliced thinly
- 0.33 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Powdered sugar (for serving)
- 2 tablespoons Maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch (25 cm) oven-safe skillet or cast iron pan in the oven while it heats.
In a medium mixing bowl, whisk together the all-purpose flour, milk, eggs, granulated sugar, and vanilla extract until smooth. Let the batter rest for a few minutes while preparing the apple filling.
In a separate skillet over medium heat, melt 1 tablespoon of butter. Add the peeled and sliced apples, brown sugar, cinnamon, and nutmeg (if using). Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized. Remove from heat and set aside.
Carefully remove the heated skillet from the oven (using oven mitts). Add the remaining 1 tablespoon of butter to the hot skillet and allow it to melt, swirling it around the pan to coat evenly.
Pour the batter into the hot skillet and quickly spread the cooked apple mixture on top in an even layer. Return the skillet to the oven.
Bake for 18-20 minutes, or until the pannekoeken is puffed and golden around the edges.
Remove the skillet from the oven and allow the pancake to cool slightly—it will deflate as it cools.
Dust the pannekoeken with powdered sugar and slice it into wedges. Serve warm with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 44.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 312 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.
