Name: Apple Cinnamon German Pancake Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: German
Ingredients: 3 large eggs; 1 cup milk (whole or 2%); 1 cup all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup unsalted butter (melted, plus extra for sautéing apples); 2 medium apples (peeled, cored, and sliced); 1 tablespoon brown sugar; 1 teaspoon ground cinnamon; Powdered sugar for dusting; Chopped nuts (walnuts or pecans) for added crunch; Maple syrup for drizzling; Whipped cream for a touch of indulgence

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Introduction

The Apple Cinnamon German Pancake is a warm, comforting breakfast that combines fluffy batter with tender, caramelized apples. With hints of cinnamon and a crisp, golden edge, it’s perfect for cozy mornings or weekend brunches. This delightful dish is easy to make and sure to impress.

The image shows a slice of apple Dutch baby pancake on a white plate with a brown rim, placed on a beige cloth. The pancake has a golden-brown, slightly crispy edge with soft, light yellow inside layers visible, and thin apple slices mixed in, showing a light caramel color. On top of the slice is a dollop of white whipped cream, smooth and fluffy. Next to the plate is a gold fork resting on the pancake slice. Behind the plate, a cast iron skillet holds the remaining Dutch baby pancake, which looks puffed and browned with powdered sugar dusted on top. There are fresh green apples and a white bowl of whipped cream around, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup milk (whole or 2% for creaminess)
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup unsalted butter (melted)
2 medium apples (peeled, cored, and sliced)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Optional: powdered sugar for dusting
Optional: chopped nuts (like walnuts or pecans) for added crunch
Optional: maple syrup for drizzling
Optional: whipped cream for a touch of indulgence

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe baking dish in the oven while it heats to get it hot for a crispier pancake edge.
Step 2: In a mixing bowl, whisk the eggs until frothy. Add the milk, flour, vanilla extract, and salt, stirring gently until combined. A few lumps are fine; do not overmix.
Step 3: Heat a skillet over medium heat and melt a small amount of butter. Add the apple slices, sprinkle with brown sugar and cinnamon, and sauté until tender and caramelized, stirring occasionally to prevent burning.
Step 4: Carefully remove the hot skillet from the oven. Spread the sautéed apples evenly in the skillet, then pour the batter over the apples. Return the skillet to the oven and bake for about 20 minutes, until the pancake is puffed and golden.
Step 5: If desired, broil for 1-2 minutes to achieve a golden top, watching closely to avoid burning. Remove from the oven and let cool slightly before serving.

Tips & Variations

Use Granny Smith apples for tartness, or Honeycrisp or Fuji for a sweeter taste.
Switch milk for buttermilk to add a subtle tang and richer flavor.
Add a splash of lemon juice while sautéing apples to enhance brightness.
Top with powdered sugar, nuts, maple syrup, or whipped cream for extra indulgence.
Keep the oven door closed during baking to prevent the pancake from deflating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes or until warmed through to maintain crisp edges. Avoid microwaving if possible, as it may soften the texture.

How to Serve

The image shows a baked Dutch baby pancake in a black cast iron skillet, with a puffed, golden-brown crust around the edges. Inside, the pancake is light beige with multiple fan-shaped slices of apple arranged in six groups, each group layered with thin apple slices showing red skin and creamy white flesh. The entire dish is dusted lightly with powdered sugar, adding a snowy white texture over the pancake and apples. The skillet is placed on a white marbled surface, with a light gray cloth to the right and a small white jug of syrup at the bottom left. There is a stack of white plates with speckled brown edges in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pancake dairy-free?

Yes, substitute the milk with your favorite plant-based milk and use dairy-free butter or oil for sautéing the apples.

What type of skillet works best for this recipe?

A cast-iron skillet is ideal because it retains and distributes heat evenly, helping the pancake puff up and develop a crispy edge.