German Apple Pancakes, known as Apfelpfannkuchen, are a comforting, oven-baked delight that beautifully combines tender apples with a light, custardy pancake base. Unlike fluffy American pancakes, this version puffs dramatically in the oven and settles into a soft, golden, sliceable pancake with caramelized apple goodness in every bite.
Apple Pancakes:
Perfect for breakfast, brunch, or even dessert, German Apple Pancakes strike a balance between simple ingredients and impressive results. The aroma of apples, butter, cinnamon, and vanilla filling the kitchen makes this dish feel special, even though it comes together with minimal effort.
History
Apfelpfannkuchen has its roots in traditional German home cooking, where apples were a staple fruit available year-round. German pancakes evolved as a variation of European egg-based batters similar to Dutch babies and Yorkshire pudding. Over time, regional versions developed, often cooked on the stovetop or baked in cast-iron pans. When German immigrants brought their culinary traditions to America, the dish gained popularity, especially in breakfast culture, where it became known for its dramatic puff and rich flavour.
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German Apple Pancakes
Ingredients
- 2 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place a cast-iron or oven-safe skillet inside to heat.
- Remove the skillet, add butter, and return it to the oven until melted.
- Add sliced apples, sugar, cinnamon, and a few drops of lemon juice. Cook on the stovetop for 3–4 minutes until slightly softened.
- In a bowl, whisk eggs, milk, flour, vanilla extract, and salt until smooth.
- Pour the batter evenly over the apples in the hot skillet.
- Bake for 20–25 minutes until puffed, golden, and set in the center.
- Remove from the oven and dust with powdered sugar before serving.
Notes
- The pancake will deflate slightly after baking—this is normal.
- Use a hot pan to ensure maximum puff.
- Apples should be thinly sliced for even cooking.
- Cast-iron pans give the best texture and browning.
- Serve immediately for the best flavor and appearance.
Tips for Apple Pancakes:
- Warm the milk slightly to help the batter blend smoothly.
- Add a pinch of nutmeg for extra warmth.
- For a richer taste, use whole milk.
- Avoid opening the oven while baking to prevent deflating.
- Serve with maple syrup or honey for added sweetness.
FAQs for Apple Pancakes:
Q1: Can I make German Apple Pancakes without a cast-iron skillet?
Yes, any heavy, oven-safe skillet or baking dish will work.
Q2: What apples are best for this recipe?
Tart apples like Granny Smith balance the sweetness best.
Q3: Can I make it gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Q4: Why did my pancake not puff?
The pan or oven may not have been hot enough.
Q5: Can leftovers be stored?
Yes, refrigerate for up to 2 days and reheat gently.
Conclusion:
German Apple Pancakes are a timeless recipe that turns simple pantry ingredients into a warm, comforting dish. With caramelized apples and a light, custardy pancake base, this recipe is both rustic and elegant. Whether served for brunch or dessert, it’s a crowd-pleasing favorite that never goes out of style.