German Apple Pancake


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German Apple Pancake recipe by Barefeet In The Kitchen

I made this for dinner last week and liked it so much that I have already made it again. My family loves German Pancakes; traditional, grain or gluten free. However you make them, German Pancakes are always delicious.

This version is one of my favorites. Sweet enough from the apples, all the finished pancake required was a light dusting of powdered sugar. I tried a bite with maple syrup and it was delicious, but I still liked it best on its own.

* I tripled this recipe for my family and it easily served six for a dinner or a breakfast. I baked ours in both a pie plate and a 9×13 dish.

German Apple Pancake recipe by Barefeet In The Kitchen

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German Apple Pancake

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Servings: 2 servings


  • 1/3 cup flour see note below for GF version
  • 1/4 teaspoon kosher salt
  • 1/3 cup milk
  • 3 eggs
  • 2 tablespoons butter
  • 1 small apple cored and very thinly sliced
  • slightly heaped tablespoon light brown sugar
  • dash of cinnamon
  • scant 1/2 teaspoon fresh lemon juice


  • Preheat the oven to 500 degrees. 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. 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 in the oven.
  • When the butter has melted, carefully remove the hot dish from the oven and turn to coat bottom and sides with the melted butter. Add the cooked apples to the butter and then pour the pancake mixture over the apples.
  • Return the pan to the oven and reduce heat to 425 degrees. 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 with powdered sugar, slice and serve. Enjoy!
  • Gluten Free Flour: Mix together 2/3 cup brown rice flour and 1/3 cup tapioca starch. Use 1/3 cup of this flour for each batch of pancakes that you make. Store the extra flour in the freezer and use wherever a small amount of flour is called for in a recipe.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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