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Easy German Apple Pancake Recipe in 30 Minutes

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A quick and easy German Apple Pancake that feels like a warm hug but respects the fact that you have places to be. This recipe is perfect for busy weeknights and delivers a caramelized apple base with a puffy, golden crust.

Ingredients

Scale
  • 2 medium apples (about 250g), peeled, cored, and thinly sliced (Granny Smith recommended)
  • 3 tablespoons (42g) unsalted butter, divided
  • 3 tablespoons (36g) granulated sugar, plus 1 teaspoon for the apples
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 large eggs, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/2 cup (60g) all-purpose flour, spooned and leveled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet inside the oven while it preheats.
  2. Peel, core, and thinly slice 2 medium apples into 1/4-inch thick slices.
  3. In a small bowl, toss the apple slices with 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. Set aside.
  4. In a separate small skillet (not the one in the oven), melt 1 tablespoon of butter over medium heat. Add the apples and cook for 3-4 minutes, stirring occasionally, until they start to soften. Remove from heat and set aside.
  5. In a large mixing bowl, whisk together 3 large eggs and 3 tablespoons of sugar until pale and slightly frothy, about 1 minute. Add 1/2 cup of milk and 1 teaspoon of vanilla extract, and whisk to combine.
  6. In a separate small bowl, whisk together 1/2 cup of flour and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. A few small lumps are okay.
  7. Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of butter to the skillet and swirl until melted and coating the bottom.
  8. Arrange the cooked apple slices in a single layer over the melted butter. Pour the batter evenly over the apples. Do not stir.
  9. Place the skillet back in the oven and bake for 15-18 minutes, until the pancake is puffed and golden brown around the edges. The center should be set and slightly firm to the touch.
  10. Remove from the oven and let it cool for 1-2 minutes. Dust with powdered sugar if desired. Slice into wedges and serve warm.

Notes

Do not open the oven door during the first 12 minutes of baking to prevent the pancake from deflating. For best results, use a hot skillet and avoid over-mixing the batter. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: German apple pancake, apple pancake, quick breakfast, weeknight dinner, easy pancake recipe, German pancake, apple recipe

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