Walker Brothers Easy German Apple Pancake Carrie Sheridan
Indulge in the irresistible charm of the Walker Brothers Easy German Apple Pancake, a delightful blend of caramelized apples, warm cinnamon, and a custard-like puffed pancake that’s perfect for breakfast, brunch, or dessert. This easy-to-make recipe, inspired by the beloved dish from the iconic Walker Brothers Original Pancake House, combines thinly sliced Granny Smith or Honeycrisp apples with a light, airy batter to create a golden, oven-baked masterpiece. With just 15 minutes of prep time and a short bake, this dish offers a stunning centerpiece with minimal effort. Serve it fresh out of the skillet, dusted with powdered sugar, and watch your family or guests swoon over its sweet, aromatic flavors. Perfect for anyone searching for show-stopping baked apple recipes or simple German-inspired pancakes!
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Recipe Information
Ingredients
- 4 tbsp Unsalted butter
- 2 large Apples (Granny Smith or Honeycrisp preferred)
- 3 tbsp Granulated sugar
- 1 tsp Ground cinnamon
- 4 Large eggs
- 1 cup Whole milk
- 1 cup All-purpose flour
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 tbsp Powdered sugar
Instructions
Preheat your oven to 425°F (220°C). Place a 10- or 12-inch ovenproof skillet (preferably cast iron) in the oven to heat up while you prepare the ingredients.
Peel, core, and thinly slice the apples. Set them aside.
Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet until the butter is fully melted, then add the apple slices. Sprinkle the sugar and cinnamon evenly over the apples.
Place the skillet back in the oven and bake the apples for 5-7 minutes, stirring occasionally, until they are tender and caramelized.
While the apples are cooking, prepare the batter. In a blender, combine the eggs, milk, flour, vanilla extract, and salt. Blend for 15-20 seconds, or until the batter is smooth and free of lumps.
Once the apples are ready, carefully pour the batter evenly over the apples in the skillet. Do not stir.
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 the skillet from the oven and allow the pancake to cool slightly for 2-3 minutes. The pancake will deflate as it cools, which is normal.
Dust the pancake generously with powdered sugar before serving. Slice into wedges and serve immediately.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 117.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 454 mg | 35% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1207 mg | 26% | |
*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.
