Forget about leftovers with this recipe for German Apple Pancakes. You won’t believe how easy it is to make such a scrumptious breakfast treat.
German Pancakes with Apples
I added apples to a batch of these pancakes for the first time over ten years ago and my family went absolutely crazy over them. I made this recipe one morning a couple of weeks ago to reshoot the photos and fell in love with these pancakes all over again.
I enjoyed the German apple pancakes so much that I’ve already made them again for family dinner. Whether it’s my grandmother’s traditional recipe or a grain and gluten free variation, we just plain love German pancakes.
For a fun change, try making miniature German pancakes in a muffin tin or these cranberry almond German pancakes during the holidays. (You know I can never have enough cranberry recipes!) However you make them, they are always delicious.
My grandmother handed down a recipe for sweet orange sauce that has become traditional in my family when eating German pancakes. I love that sauce, both because it is delicious, and because it reminds me of her.
But, honestly, I like these German pancakes with apples best on their own. Sweet enough from the apples, all the finished pancake required was a light dusting of powdered sugar. (My kids sure do like them with a drizzle of maple syrup though.)
A word of warning when you’re making the apples for these pancakes, you may want to make extra. It’s hard to resist tasting a few straight from the saucepan–just try not to eat them all before you can bake the pancakes!
Apple Dutch Baby
Depending on where you’re from, you might know these pancakes by a different name. I’ve heard them called Dutch babies and Dutch puffs, and they’re also quite similar to popovers.
The Dutch baby apple pancake highlights the fabulous sweetness and flavor of the fruit, much as you might find in an apple pie. But the apple Dutch baby recipe has a lot less added sugar.
We might have different names for this recipe, but anyone who tastes a Dutch apple pancake calls it delicious. Light and airy because of the way that the egg puffs up in the oven, and with an endless array of available toppings, this is a breakfast I’ll happily eat as often as possible.
German Apple Pancake Recipe
You’ll need the following ingredients to make this recipe:
- apple
- lemon juice
- milk
- eggs
- butter
- flour
- salt and ground cinnamon
- light brown sugar and powdered sugar
To begin this recipe, preheat the oven to 500°F. Add the apples, sugar, cinnamon, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until golden brown–about 5 minutes.
While the apples are cooking, whisk together the flour, salt, and milk. Add the eggs, then whisk again and set aside. Place the butter in a glass pie plate and melt it in the oven, this should take about 2 minutes.
When the butter has melted, carefully remove the hot dish from the oven and turn it in your hands to coat the bottom and sides. Add the apples to the dish and spread them out on the bottom. Pour the pancake mixture over the apples.
Return the pan to the oven and reduce heat to 425°F. Bake for 18 minutes; the sides of the pancake will rise over the rim of the pie plate and brown slightly.
Remove from the oven and place a large plate on top of the pancake. Invert the pie dish over the plate to release the pancake. Dust them generously with powdered sugar, slice, and serve.
I triple this recipe for my family and it easily serves six. When making this, I divide the tripled recipe between a pie plate (⅓ of the mixture) and a 9×13 baking dish (2/3 of the mixture).
German Apple Pancakes
If you liked these German apple pancakes, and want to try some other breakfasts with apples, you’ve got to give this old fashioned apple crisp, a try. It’s truly wonderful. (And yes, an apple crisp can be breakfast. Oats + apples = my kind of way to start the day.)
You also might like this recipe for apple cinnamon oatmeal. (I love a hearty bowl of steaming hot oatmeal!) But I also like the texture oatmeal gets when it is baked, like in this apple pie baked oatmeal.
I’m considering these apple cinammon muffins for my next breakfast. The recipe reminds me of banana bread, which I adore.
German Apple Pancake
Ingredients
To Cook the Apples
- 1 medium apple cored and very thinly sliced, about 1 cup
- 1½ tablespoons light brown sugar
- ⅛ teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
To Make the Pancakes
- ⅓ cup all-purpose flour * (see note below for GF alternative)
- ¼ teaspoon kosher salt
- ⅓ cup milk
- 3 eggs
- 2 tablespoons butter
- powdered sugar for serving
Instructions
- Preheat the oven to 500°F. In a small saucepan, combine the apples, sugar, cinnamon, and lemon juice. Stir to combine and cook over medium heat until golden brown, stirring occasionally, for about 5 minutes.
- While the apples are cooking, whisk together the flour, salt, and milk. Add the eggs, whisk again, and set aside. Place the butter in a glass pie plate and melt it in the oven, this should take about 2 minutes.
- When the butter has melted, carefully remove the hot dish from the oven and turn to coat the bottom and sides with the melted butter. Add the cooked apples to the butter and spread them across the pie plate. Pour the pancake mixture over the apples.
- Return the pan to the oven and reduce heat to 425°F. Bake for 18 minutes; the sides of the pancake will rise over the rim of the pie plate and brown slightly.
- Using hot pads, remove from the oven and place a large plate on top of the pancake. Invert the pie plate over the plate to release the pancake. Dust generously with powdered sugar, slice and serve.
Notes
Nutrition
{originally published 7/12/12 – recipe notes and photos updated 5/10/23}
Carrie Burrill says
I have always wanted to try a German pancake! This looks delicious!
Pam says
I have never tried German pancakes! It looks like something I definitely need to add to my list!
Tricia @ saving room for dessert says
I'm with Carrie and Pam on this one – I've never tried a German pancake but I've always wanted to. It looks amazing. You must have the best fed family in Arizona. Hope you have a nice quiet weekend – and get to stay home a while.
love2dine says
Gorgeous, and one of my favorite
Monet says
We are making this tonight. I can see why you liked it so much. It looks absolutely delicious!
Inside a British Mum's Kitchen says
looks absolutley wonderful! love that there's so much apple in it!
Mary x
hobby baker says
Not fair, I so want to try this out right now! But there is no way I'm turning my oven on or the house will be unbearable tonight. *sigh* I'll just have to wait until it cools off a bit. ☺
Blond Duck says
I've always wanted to try this!
Angie's Recipes says
Very tasty! We like German apple pancakes a lot too.
Chris says
When you mentioned maple syrup, I bet it would be really good if you took a mix of apple jelly and syrup, heated it to blend and poured it over the pancakes.
Yevgenia says
Tried this recipe last week, since I never had a German pancake before. It came out ok. But I thought 3 eggs were an overkill, it tasted like a cross between a pancake and an omelet. Will try again with 1 egg.
Mary says
Hi Yevgenia,
German Pancakes are a cross between a souffle and an omelette. There is typically a strong egg flavor and texture. If you weren't a fan of the eggs, I would recommend trying a more traditional pancake recipe instead. I'm not sure if simply reducing the eggs will work to create a pancake you would enjoy more. If you do try it, please let me know how it works for you. Good luck!
Mary
Anonymous says
Perfect recipe 🙂 Family loved it
Trish says
Just made this for breakfast. Yuuummmmo
Occupy Appalachia says
I have been making Cooking Light's version for several years. The German Pancakes with apples are the favorite although pears, etc., would be good. I like your addition of lemon juice to it. This looks so good and somewhat easier than Cooking Light's version. Thanks for the good recipe and have a good holiday.
Jacqueline says
Made this yesterday with a side of bacon…. It was awesome!
Anonymous says
Has anyone tried making it with non-dairy milk? (coconut or almond?) Thanks!
Bianca
Mary says
This recipe works great with either alternative. I would choose almond milk for myself. You just can't go wrong with a hint of almond flavor in almost anything!
Debbie B says
can I use Bob Mills 1:1 gluten-free baking flour? Because this is cup to cup, would I use the same measurements as in your non gluten-free flour recipe?
Mary Younkin says
I haven’t tried that myself, Debbie, but it should work fine.
Nancy says
I haven’t made this yet but just a little concerned about putting a glass pie plate in a 500 degree oven. I would feel better using my cast iron skillet. Will that work the same?
Mary Younkin says
I’ve been using this method for years without any issues, but it will work beautifully with cast iron as well! Enjoy!
ADAM SHOCK says
Worth the try. Little effort. Delicious as is. Thank you
Mary Younkin says
I’m so glad you like it, Adam!
Eileen says
These pancakes looks delicious. I can’t wait to try them. I’m new to your site. I’m looking forward to being a member.
Mary Younkin says
Welcome! I hope you love the pancakes, Eileen.