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German Apple Pancake

German Apple Pancake slice on white plate showing fluffy texture
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A light, fluffy oven-baked German apple pancake featuring tender cinnamon-spiced apples under a soft, golden crust. Perfect for brunch or dessert, this Apfelpfannkuchen balances sweet and tart flavors with a touch of fresh lemon and powdered sugar.

Ingredients

Scale
  • 1/2 apple, peeled & thinly sliced (Granny Smith preferred)
  • 2 eggs (room temperature)
  • 1/2 cup all-purpose flour
  • 1/2 cup milk (whole or 2%)
  • Pinch of salt
  • 1 tablespoon firmly packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Juice of 1/2 lemon (for garnish)
  • Powdered sugar (for dusting)
  • Maple syrup or honey (optional, for serving)

Instructions

  1. Preheat Oven & Prep Pan
    Heat oven to 400°F (200°C). Grease an ovenproof skillet or pie plate well.
  2. Layer Apples
    Arrange apple slices evenly in the pan. Sprinkle with brown sugar and cinnamon.
  3. Make Batter
    In a bowl, whisk eggs until frothy. Add flour, milk, and salt. Whisk until smooth but keep some small lumps.
  4. Pour & Bake
    Pour batter over apples. Bake 25–30 minutes until puffed and golden with crisp edges.
  5. Flip & Finish
    Loosen edges with spatula, then invert pancake onto a plate. Dust with powdered sugar and drizzle lemon juice on top. Serve warm.

Notes

  • Serving Tips: Great with a drizzle of maple syrup or honey. Try alongside crispy bacon or fresh fruit salad.
  • Tips & Tricks: Use room temperature eggs and milk for better rise. Don’t overmix the batter—lumps keep it tender. Grease pan well to avoid sticking.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in microwave (30-60 sec) or oven to avoid drying. Batter can be made a day ahead and refrigerated.

Find it online: https://cakeshungry.com/german-apple-pancake/