German Apple Pancakes
German Apple Pancakes are baked rather than fried, giving them a custard-like texture.Thinly sliced apples caramelize in butter and sugar before being topped with batter.The pancake puffs in the oven, then gently deflates into a tender, sliceable treat.It’s simple, elegant, and perfect for sharing at the table.
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.