Name: Apple Cinnamon German Pancake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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; 2 medium apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or Fuji); 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 delightful breakfast treat that combines fluffy, oven-baked batter with tender, caramelized apples. Its warm spices and crispy edges make it perfect for cozy mornings or special occasions.

The dish is a single-layer golden-brown Dutch baby pancake still in a black cast-iron skillet, sitting on a white marbled surface. The pancake is thick with puffy edges and uneven texture, showing baked apple slices embedded across the top. The apples are soft and slightly caramelized, with a light dusting of powdered sugar adding contrast. The golden crust is shiny with patches of darker brown where the pancake has bubbled. Photo taken with an iphone --ar 4:5 --v 7

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)
2 medium apples (peeled, cored, and sliced)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Optional: powdered sugar for dusting
Optional: chopped nuts (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 baking dish inside the oven to heat while you prepare the batter.
Step 2: In a mixing bowl, whisk the eggs until frothy. Add the milk, flour, vanilla extract, and salt, stirring gently until just combined. A few lumps are fine; do not overmix.
Step 3: In a skillet over medium heat, melt a small amount of butter. Add the sliced apples, brown sugar, and cinnamon. Sauté until the apples are tender and caramelized, about 5–7 minutes, stirring occasionally to avoid burning.
Step 4: Remove the hot skillet from the oven and spread the sautéed apples evenly. Pour the batter over the apples carefully. Return the skillet to the oven and bake for about 20 minutes, until the pancake is puffed and golden.

Tips & Variations

Use Granny Smith apples for tartness, or try Honeycrisp or Fuji for a sweeter flavor.
Replace milk with buttermilk for a richer, tangy taste.
Add a splash of lemon juice to the apples while cooking to brighten the flavor.
Top with powdered sugar, chopped nuts, maple syrup, or whipped cream for extra indulgence.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm. The pancake is best enjoyed fresh but will keep well for a short time.

How to Serve

A round, golden-brown baked dish in a black pan, featuring thinly sliced apple pieces nestled in a fluffy, slightly puffed batter that has browned edges and light caramel spots. The surface is sprinkled with fine white powdered sugar, which contrasts softly against the warm tones of the baked apples and crust. The dish sits on a white marbled surface with a blurred kitchen stove in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples?

Yes, pears or peaches can work nicely, sautéed similarly with sugar and cinnamon. Adjust the cooking time based on the fruit’s softness.

Do I need a cast-iron skillet to make this pancake?

A cast-iron skillet is ideal for even heating and crisp edges, but a well-seasoned ovenproof baking dish or metal pan can also be used.