German Apple Pancake

There’s something truly special about a German apple pancake. It’s not just any pancake—it’s a fluffy, golden, oven-baked wonder that blends tender apples, warm cinnamon, and a light, airy batter. In Germany, it’s called Apfelpfannkuchen. It’s a classic dish that’s become popular everywhere as a tasty brunch or dessert.

What makes this recipe stand out? Its simplicity and balance. Thin apple slices rest under a soft, slightly sweet pancake baked just right. A dust of powdered sugar and a splash of fresh lemon juice finish it off beautifully. Think of it as a warm hug on a plate. I’m excited to take you through this recipe step-by-step!

Recipe Overview

Prep and Cook Time

• Prep takes about 10 minutes
• Baking takes 25 to 30 minutes
  Perfect for a relaxed weekend breakfast or a cozy dessert.

Servings and Scaling Tips

This recipe feeds 4 easily. Need more? Just double everything and bake in a bigger pan or two skillets. For fewer people, halve the recipe and use a smaller skillet or pie dish.

Servings	Eggs	Flour (cups)	Milk (cups)	Apples (medium)	Sugar (tbsp)	Cinnamon (tsp)
2	1	1/4	1/4	1/4	1/2	1/8
4	2	1/2	1/2	1/2	1	1/4
8	4	1	1	1	2	1/2

Difficulty Level

This is an easy recipe. Great for beginners, with enough tricks to keep more experienced cooks interested.

Equipment Needed

• Measuring cups and spoons
• Mixing bowls
• Ovenproof pie plate or skillet (cast iron works best)
  If you don’t have cast iron, use a non-stick dish, but grease it well.

Make-Ahead Tips

You can mix the batter and keep it in the fridge for up to 24 hours. Just whisk it gently before using. Perfect for busy mornings when you want to pop it in the oven and relax.

Ingredients

Here’s what you’ll need:

• 1/2 apple, peeled and thinly sliced
  I like tart Granny Smith apples—they balance the sweetness nicely. But Honeycrisp or Fuji work too. Thin slices cook just right.
• 2 eggs
  Room temperature eggs help the pancake puff up.
• 1/2 cup all-purpose flour
  Gives structure. For gluten-free, use a 1:1 gluten-free blend (texture might change a bit).
• 1/2 cup milk
  Whole or 2% milk adds richness. Almond or oat milk works too, but the puff might be less.
• Pinch of salt
  Brings out all the flavors.
• 1 tablespoon brown sugar
  Packed, for caramelized apples and a bit of molasses flavor.
• 1/4 teaspoon ground cinnamon
  The classic spice that pairs perfectly with apples.
• Juice of 1/2 lemon
  For finishing touch and fresh brightness.
• Powdered sugar
  To dust on top.
• Maple syrup or honey
  Optional, for serving.

Quick Tips on Ingredients

• Make sure eggs and milk are room temp—it helps the pancake puff.
• Brown sugar is key for caramel flavor.
• Want to get fancy? Add a pinch of nutmeg or a splash of vanilla.

Step-by-Step Method

Let’s cook this together:

1. Preheat and Prep Your Pan

Set your oven to 400°F (about 200°C). Grease your pan with butter or non-stick spray. This keeps the pancake from sticking and helps it puff up.

2. Arrange the Apples

Spread your thin apple slices in one even layer on the pan’s bottom. Sprinkle on the brown sugar and cinnamon evenly. You’ll already start to smell that cozy spice.

3. Whisk the Batter

In a bowl, whisk eggs until frothy—this traps air to help the rise. Add flour, milk, and salt. Whisk until smooth and creamy, like thick cream. Don’t overmix—some lumps are fine.

4. Pour and Bake

Pour the batter gently over the apples. Bake for 25 to 30 minutes. Look for a golden, puffed-up top with crisp edges.

5. Flip and Finish

Carefully loosen the pancake edges with a spatula. Then flip quickly onto a plate. The puff will settle a bit but stay lovely. Dust with powdered sugar and drizzle lemon juice on top.

How to Know It’s Done

Golden, puffy, and smelling like warm apples and cinnamon. Don’t open the oven too soon or it might fall.

Common Pitfalls

• Don’t overmix batter—it should have some lumps.
• Grease your pan well.
• Flip gently and only after edges loosen.
• Use room temp eggs and milk for best puff.

Variations & Customization

This recipe is flexible:

• Gluten-Free: Use gluten-free flour blend.
• Vegan: Swap eggs with flax eggs and use plant milk (puff won’t be as high).
• Spices: Add nutmeg, cardamom, or vanilla for new flavors.
• Serving Style: Dress up with whipped cream and caramel or keep it simple with powdered sugar and syrup.
• Seasonal: Swap apples for pears or peaches in summer. Add raisins or nuts for texture.

Serving & Storage

Serving Suggestions

Slice warm. Dust with powdered sugar and add a lemon wedge. Drizzle maple syrup or honey if you like.

Great Side Dishes

Try crispy bacon or sausage for a savory touch. Or fresh fruit salad for something light.

Storing Leftovers

Keep in an airtight container in the fridge up to 2 days.

Reheating

Warm gently in microwave for 30–60 seconds or in the oven to avoid drying out.

Make-Ahead and Freezing

Batter can be prepped a day ahead. Cooked pancake freezes well in slices—wrap tightly and reheat in the oven.

This recipe is simple but brings big comfort. Warm, soft, with just the right mix of sweet and spice. Perfect for sharing at any time. Enjoy your cooking!

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