The beauty of this German Apple Pancake Recipe is its contrast of crisp golden edges, a tender custard-like middle, and apples baked until soft and fragrant. It’s a simple twist on a Dutch baby pancake, perfect for enjoying on a slow weekend morning. Finished with a drizzle of maple syrup, every bite feels like a small celebration of warmth and sweetness.
My sister-in-law’s farm keeps our pantry stocked with crisp, sweet apples this time of year, and they always inspire a round of weekend baking. This German Apple Pancake Recipe is one of my favorite brunch traditions, baked in my well-loved cast iron skillet that never fails to crisp the edges just right. The apples come out soft and fragrant, making any Sunday morning feel a little more special.
For more sweet and savory brunch inspiration, make the Crispy French Toast or the Maple Sausage Dutch Baby. Both are perfect for slow mornings and shared plates.
Why You’ll Love This German Apple Pancake Recipe
- Great Make-Ahead Brunch Idea: This recipe fits perfectly into a relaxed weekend routine. You can make the batter ahead of time and let it rest while you brew coffee or set the table. Once it’s in the oven, it rises to golden perfection on its own. Low-effort and high-reward, it’s exactly what a cozy brunch should be.
- Perfect for Using Up Fresh Apples: If your kitchen is stocked with crisp apples from the market, this is the most delicious way to use them. The heat of the cast iron caramelizes each slice, creating tender apple layers that taste like warm pie filling.
- Delicious Apple Pancakes with a Twist: Part pancake, part Dutch baby, this recipe bakes up light and airy with edges that turn irresistibly crisp. This is a beautiful twist on traditional, delicious apple pancakes that feels special every time you make it, making it perfect for special occasions.
Ingredients (and easy swaps)
Made with wholesome ingredients and just a few simple staples, this German Apple Pancake feels special without being fussy. A drizzle of maple syrup and a little butter are all you need to finish it off.
- Eggs: Use large eggs whisked until smooth; they give the pancake its rich, custardy base.
- Milk: Whole milk makes the batter creamy and tender, though any milk will work in a pinch.
- All-purpose Flour: Provides structure while keeping the pancake light and airy.
- Vanilla extract: Adds a subtle sweetness that pairs perfectly with baked apples.
- Baking powder: Helps the pancake rise and puff beautifully in the oven.
- Salt: Balances the sweetness and rounds out the flavor.
- Apples: Honeycrisp, Ambrosia, Fuji, and Pink Lady apples are all great choices. They are firm, sweet, and perfect for baking. For this recipe, use medium-sized apples. You can also use ripe pears for a softer, floral twist that’s just as cozy.
- Cinnamon and nutmeg: Classic warm spices that give the apples their cozy flavor. Or try swapping the nutmeg for cardamom for a brighter, more aromatic spice profile.
- Butter: Melted in the hot skillet to keep the pancake from sticking and give the edges a golden, crisp finish. I prefer using salted butter; the salty edges contrast beautifully with the sweet top, but unsalted butter works just as well.
- Sugar: Sprinkled over the top of the pancake. You can substitute brown sugar for a deeper flavor, or use cinnamon sugar for an extra layer of spice.
How to Make this German Apple Pancake Recipe
Preheat Oven and Prepare Cast Iron Pan: Preheat the oven to 425°F. Place your cast-iron pan inside while it heats. When the oven is ready, use oven mitts to carefully remove the pan and melt the butter inside, tilting it to coat the bottom and sides evenly.
Combine Pancake Ingredients: In a large bowl, whisk together the eggs and milk until smooth. Add the flour, baking powder, vanilla, and a pinch of salt. Whisk until the batter is light and lump-free. Let it rest for about 30 minutes while you prepare the apples and the oven heats.
Prepare Apples: Peel and core the apples, then slice apples into even ¼-inch slices. Place them in a medium bowl and toss with cinnamon and nutmeg until each piece is evenly coated. The apples should look lightly dusted.
Assemble Pancake: Once the butter is melted and the skillet is coated in butter, pour batter into the pan, just enough to cover the bottom. Carefully arrange the apple slices in the pan; there will be several layers. Pour the remaining batter over the top of the apples, making sure they’re all covered.
Sprinkle with Sugar: Lightly sprinkle sugar over the top of the batter. This will caramelize as it bakes and create a golden brown surface.
Bake: Bake at 425°F for 10 minutes, then reduce the oven temperature to 400°F and continue baking for another 12 to 15 minutes. Serve immediately with a drizzle of maple syrup, or try serving it with sugar and lemon juice.
FAQs and Expert Tips for Making the Best German Apple Pancake
Can I make the batter ahead of time?
Yes! You can make the batter ahead of time and store it in the fridge for up to 24 hours. Give it a quick stir before baking to keep this German Apple Pancake Recipe light and fluffy.
Why didn’t my pancake puff, or why is it flat?
A few small things can make a big difference. Make sure your ovenproof skillet is hot before adding the batter; the hot pan helps the pancake rise quickly. Cold batter straight from the fridge can also slow that puff, so let it come to room temperature before baking. And try not to open the oven door early; the sudden temperature change can cause the oven-baked pancake to collapse.
How should I reheat leftovers, and how long do they keep?
Store leftovers in an airtight container in the fridge for up to two days. Reheat slices in a 350°F oven until warm and crisp around the edges.
Which apple varieties work best in a German Apple Pancake?
Firm, slightly sweet apples hold up best when baked. Honeycrisp, Ambrosia, and Fuji give a balanced flavor and soft bite, while Granny Smith adds a tart edge. For the best flavor, mix one sweet apple with one tart apple — it gives the pancake layers of flavor without being overly sugary.
Cozy German Apple Pancake Recipe
Equipment
- 10 inch cast iron skillet
Ingredients
- 4 large eggs
- 1 cup milk whole milk is best
- ¾ cup flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- 2 medium apples honey crisp, ambrosia, fuji
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp butter salted or unsalted
- 2 tsp white sugar
Instructions
- Make Pancake Batter: In a medium bowl, whisk together the eggs and milk until smooth. Add the flour, baking powder, vanilla, and a pinch of salt. Whisk until combined, or blend everything in a blender until smooth. Let the batter rest for 30 minutes while you prepare the oven and apples, this helps it puff up beautifully in the oven.
- Preheat Oven: Preheat your oven to 425°F. Place your oven proof skillet inside while it heats so it’s nice and hot for baking. When the oven is ready, carefully remove the skillet. A hot pan helps the pancake rise and prevents sticking.
- Prepare Apples: Peel, core, and slice the apples into ¼-inch slices. In a small bowl, toss them with cinnamon, nutmeg, and sugar until evenly coated.
- Prepare Cast Iron Skillet: Using oven mitts, carefully remove the hot skillet from the oven. Add the butter and swirl it around to coat the bottom and sides completely. This not only prevents sticking but adds a golden buttery edge to the pancake.
- Make Pancake: Pour in enough batter to just cover the bottom of the skillet, about half of the mixture. Arrange the apple slices in a single, slightly overlapping layer. Pour the remaining batter over the top, ensuring all the apples are covered.(Be careful the skillet will be very hot!)
- Bake: Bake the pancake for 10 minutes at 425°F, then reduce the heat to 400°F and continue baking for 12–15 minutes more, until puffed, golden, and set in the center. If any apples peek through, they’ll caramelize slightly — that’s part of the charm. Slice and serve immediately while hot, with a drizzle of maple syrup or a dusting of powdered sugar.
