Apple Cinnamon German Pancake Recipe

Introduction

This Apple Cinnamon German Pancake is a warm and cozy breakfast treat that combines fluffy batter with tender, caramelized apples. Perfect for a leisurely morning, it’s easy to make and full of comforting autumn flavors.

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), plus more for sautéing
• 2 medium apples (peeled, cored, and sliced)
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• Optional add-ons: powdered sugar for dusting, chopped nuts (like walnuts or pecans), maple syrup, whipped cream

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or baking dish in the oven to heat while you prepare the rest.
2. Step 2: In a mixing bowl, whisk the eggs until frothy. Add the milk, flour, vanilla extract, salt, and melted butter. Stir gently until combined; a few lumps are fine.
3. Step 3: In a skillet over medium heat, melt a small amount of butter. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and caramelized, about 5–7 minutes.
4. Step 4: Carefully remove the hot skillet from the oven. Spread the cooked apples evenly in the skillet, then pour the batter over them. Return the skillet to the oven.
5. Step 5: Bake for about 20 minutes, until the pancake is puffed and golden. For an extra golden top, broil for 1–2 minutes, watching closely to prevent burning.
6. Step 6: Remove from oven and serve warm. Dust with powdered sugar and add toppings like chopped nuts, maple syrup, or whipped cream if desired.

Tips & Variations

• Use Granny Smith apples for tartness or Honeycrisp/Fuji for sweetness to balance flavors.
• Substitute buttermilk for regular milk for a richer, tangier pancake.
• Adding a splash of lemon juice when sautéing apples brightens their flavor.
• Don’t overmix the batter; some lumps help keep the pancake tender.
• 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 or microwave until warmed through. The pancake is best enjoyed fresh for maximum puffiness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, any firm apple works well. Tart varieties like Granny Smith create a nice contrast, while sweeter options like Fuji add natural sweetness.

What if I don’t have a cast-iron skillet?

You can use any oven-safe baking dish, but a cast-iron skillet helps create a crispier edge and even heating for the best texture.

Apple Cinnamon German Pancake Recipe

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★★★★★

4.8 from 81 reviews

A warm and fluffy Apple Cinnamon German Pancake recipe perfect for a cozy breakfast. This dish features a light, puffy batter baked over caramelized cinnamon-spiced apples, creating a delightful balance of sweetness and tartness, ideal for a comforting morning treat.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 – Granny Smith, Honeycrisp, or Fuji)
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon

Optional Add-ons

• Powdered sugar for dusting
• Chopped nuts (walnuts or pecans) for crunch
• Maple syrup for drizzling
• Whipped cream for a touch of indulgence

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe baking dish inside the oven as it preheats to get it hot, which helps create a crispy edge and ensures the pancake puffs up beautifully.
2. Prepare the Batter: In a mixing bowl, whisk 3 large eggs until frothy. Add 1 cup of milk, 1 cup of all-purpose flour, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir gently just until combined; a few lumps are fine and will disappear during baking. Avoid overmixing to keep the batter light.
3. Cook the Apples: Heat some unsalted butter in a skillet over medium heat. Add peeled, cored, and sliced apples, then sprinkle with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon. Sauté the apples, stirring occasionally, until tender and caramelized. Optionally, add a splash of lemon juice to brighten the flavor. Be careful not to burn the apples.
4. Combine and Bake: Remove the hot skillet from the oven, carefully arrange the sautéed apples in it, then pour the prepared batter evenly over them. Return the skillet to the oven and bake for about 20 minutes, until the pancake is puffed and golden. For an extra golden top, broil for 1–2 minutes at the end, watching closely to avoid burning. Do not open the oven door during baking to prevent deflating.

Notes

• Use an oven thermometer for accurate temperature control.
• For richer flavor, substitute buttermilk for milk in the batter.
• Granny Smith apples provide tartness; Honeycrisp or Fuji offer a sweeter profile.
• Keep an eye on apples during sauté to avoid burning and ensure even caramelization.
• The cast-iron skillet should be preheated in the oven to help achieve a crisp edge.
• Opening the oven door during baking can cause the pancake to collapse, so avoid it.
• Optional toppings like powdered sugar, nuts, maple syrup, or whipped cream can be added after baking to enhance flavor and texture.

Keywords: Apple cinnamon German pancake, German pancake recipe, baked pancake, cinnamon apples, breakfast pancake, cast-iron skillet pancake