A deliciously puffy and caramelized German apple pancake, baked to golden perfection and dusted with powdered sugar for a cozy, comforting breakfast. This oven-baked pancake has crispy edges, a soft, custardy center, and tender caramelized apples, making it the perfect fall-inspired breakfast or brunch treat.
Why You’ll Love This Recipe
- Light, airy, and puffy – Bakes up beautifully with crisp edges and a soft center.
- Caramelized apple goodness – The apples cook in butter and brown sugar for a deliciously sweet topping.
- Easy to make – Just blend, pour, and bake!
- Versatile and customizable – Works well with different fruits and spices.
- Perfect for special occasions – A great alternative to traditional pancakes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large apples, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar (for serving)
Directions
Prepare the Apples:
- Preheat oven to 425°F (220°C).
- Place butter in a 9-inch ovenproof skillet or baking dish and melt over medium heat.
- Add the apple slices and brown sugar, cooking for 3-4 minutes until softened and caramelized.
Make the Batter & Bake:
- In a blender, combine eggs, flour, milk, granulated sugar, vanilla extract, cinnamon, and salt. Blend until smooth.
- Pour the batter over the apples in the skillet.
- Transfer the skillet to the oven and bake for 18-20 minutes until the pancake puffs up and turns golden brown.
Serve & Enjoy:
- Remove from the oven and let it deflate slightly.
- Dust with powdered sugar and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 250 kcal per serving
Variations
- Pear & Nutmeg Pancake – Swap apples for pears and add 1/4 teaspoon nutmeg.
- Maple Apple Pancake – Drizzle with maple syrup instead of powdered sugar.
- Cranberry Apple Pancake – Stir in dried cranberries for a tart contrast.
- Savory Version – Skip sugar and cinnamon, and serve with cheese or bacon.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Not recommended, as the texture changes when thawed.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 30 seconds.
FAQs
What makes German pancakes different from regular pancakes?
Unlike stovetop pancakes, German pancakes puff up dramatically in the oven, creating a custardy center and crispy edges.
Can I use different apples?
Yes! Honeycrisp, Granny Smith, or Fuji apples work well for different levels of sweetness and tartness.
Why did my pancake not puff up?
Ensure your oven is fully preheated and do not open the oven door while baking.
Can I make this without a blender?
Yes! Whisk the batter ingredients vigorously until smooth.
Can I make mini German apple pancakes?
Yes! Use a muffin tin and bake at 400°F (200°C) for 12-15 minutes.
What’s the best way to serve this pancake?
Serve with powdered sugar, syrup, fresh fruit, whipped cream, or yogurt.
Can I make the batter ahead of time?
Yes! Store the batter in the fridge for up to 12 hours, but whisk before using.
Can I cook this in a cast iron skillet?
Absolutely! A cast iron skillet helps create a crispier texture.
How do I prevent my pancake from sticking?
Make sure to melt butter in the dish before adding the batter.
Can I make this dairy-free?
Yes! Use almond milk and dairy-free butter for a dairy-free version.
Conclusion
This German Apple Pancake is a warm, comforting, and easy-to-make dish that’s perfect for breakfast, brunch, or dessert. With its puffy texture, caramelized apples, and hint of cinnamon, it’s sure to be a favorite. Try it today and enjoy a delicious, homemade treat!
