German Apple Pancake
A puffy, golden baked German Apple Pancake filled with caramelized cinnamon apples. Follow our 7 delicious tips for the perfect brunch treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 large eggs room temperature
- 0.75 cup whole milk room temperature
- 0.75 cup all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoon unsalted butter divided
- 2 medium baking apples such as Granny Smith or Honeycrisp, peeled and sliced
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- Powdered sugar for dusting
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C).
- In a blender or large mixing bowl, combine the eggs, milk, flour, salt, and vanilla extract. Blend or whisk until completely smooth. Let the batter rest while you prepare the apples.
- In a 10-inch cast-iron skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced apples, granulated sugar, cinnamon, and nutmeg to the skillet. Cook, stirring occasionally, until the apples are tender and caramelized, about 5 to 7 minutes.
- Add the remaining 2 tablespoons of butter to the skillet and allow it to melt completely.
- Pour the rested pancake batter evenly over the caramelized apples in the skillet.
- Carefully transfer the skillet to the preheated oven and bake for 18 to 20 minutes, or until the pancake is puffed and the edges are golden brown and crisp.
- Remove the pancake from the oven. Dust generously with powdered sugar, slice, and serve immediately.
Notes
Serve immediately as the pancake will deflate quickly after being removed from the oven. This is completely normal and part of the traditional German pancake experience!