German Apple Pancake
Ingredients
- 3 large eggs
- 1/2 cup whole or 2% milk
- 1 large Granny Smith
Honeycrisp, or Pink Lady apple
- 4 tablespoons unsalted butter
1/2 stick
- 3 tablespoons granulated sugar
divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground or grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- Powdered sugar or syrup
for serving
Directions
- 1
Place 3 large eggs and 1/2 cup whole or 2% milk in a medium bowl or blender and let come to room temperature, about 30 minutes.
- 2
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
- 3
Peel 1 large Granny Smith, Honeycrisp, or Pink Lady apple. Halve and core the apple, then thinly slice.
- 4
Melt 4 tablespoons unsalted butter in a 10-inch cast iron skillet over medium heat. Add the apple, sprinkle with 2 tablespoons of the granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground or grated nutmeg. Cook, stirring occasionally, until the apples are soft and lightly caramelized around the edges, about 5 minutes. Meanwhile, prepare the batter.
- 5
If mixing in the bowl, add the remaining 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to the bowl and whisk to combine, then whisk in 1/2 cup all-purpose flour until smooth. If using a blender, add all the ingredients to the blender and blend until smooth, about 10 seconds.
- 6
Remove the skillet from the heat and spread the apples into a single layer. Pour the batter evenly over the apples.
- 7
Transfer the skillet to the oven and bake until set in the center and puffed around the edges, 12 to 15 minutes. Serve dusted with powdered sugar or with maple syrup.
German Apple Pancake
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About this Recipe
Craving a breakfast or brunch dish that's both impressive and incredibly easy to make? This German Apple Pancake delivers all the warmth and comfort you could wish for, transforming simple ingredients into a truly memorable meal that feels special without the fuss.
What makes this German Apple Pancake stand out is its elegant simplicity, allowing quality ingredients to shine. By combining a rich, custardy batter—made with eggs, milk, and flour—with tender, caramelized apples, you achieve a harmonious balance of flavors and textures. It’s a delightful departure from traditional pancakes, offering a slightly more sophisticated yet equally comforting experience that’s perfect for sharing.
Prepare for a culinary treat that balances the crisp sweetness of apples with a soft, eggy pancake base. As it bakes, you can expect the pancake to puff up dramatically, creating a beautiful golden-brown crust and a tender, almost soufflé-like interior. The apples, softened with unsalted butter, granulated sugar, cinnamon, and nutmeg, become wonderfully jammy, infusing the entire dish with a comforting aroma of warm spices and vanilla extract. Each bite offers a delightful contrast: the buttery, subtly sweet pancake and the warmly spiced fruit.
Feel free to experiment with your choice of apple—while a tart Granny Smith offers a lovely counterpoint, a Honeycrisp or Pink Lady will lend a sweeter, juicier note. For an extra layer of warmth, you could consider a tiny pinch of ground cardamom if you have it on hand, alongside the specified ground cinnamon and ground or grated nutmeg. If you prefer a less sweet pancake base, you could subtly reduce the granulated sugar in the batter, relying more on the natural sweetness of the apples and your chosen toppings.
This German Apple Pancake is perfectly suited for a leisurely weekend breakfast, a festive holiday brunch, or even a light dessert. Serve it warm straight from the pan, dusted generously with powdered sugar, or drizzled with your favorite syrup for a comforting finish.