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German Apple Pancake

This German Apple Pancake is one of my favorite fall weekend breakfasts. It’s similar to a Dutch Baby Pancake but with the addition of thinly sliced apples and cinnamon. Serve warm with whipped cream for a cozy fall treat.

food, german apple pancake

German Apple Pancake with Granny Smith Apples and whipped cream on a bright background

What is a German Apple Pancake? 

Like a Dutch Baby Pancake, a German Apple Pancake, is a breakfast item that requires a single batter that is baked altogether. With its thin batter, the texture is similar to a Yorkshire pudding or a giant popover. This particular recipe has the addition of thinly sliced apples and cinnamon for a slightly more custardy take. Bake this in an oven-safe pan and serve it family-style.

 Tips for Making a German Apple Pancake

  • Thinly slice your apples so they cook thoroughly. 
  • Whisk your batter until it is as smooth as possible to add as much air as you can into it. You can even make it the night before! 
  • Use an oven-safe pan like a 10-inch cast iron skillet. A pie pan would also work if you don’t have an oven-safe skillet. 
  • Preheat your oven so it is nice and hot which allows the pancake to puff up. 
  • Keep the oven door closed until the German Apple Pancake is golden brown with a puffy crust.

food, german apple pancake

German Apple Pancake

food, german apple pancake

German Apple Pancake

My Top 3 Baking Apples

My favorite apples for snacking are also my favorite apples for baking. I love a nice crisp, tart apple. No mushy or mealy apples allowed! Here are some of my favorite baking apples that you can also mix together for different flavors and textures.

Granny Smith Apples: A classic apple variety and the one I reach for the most when I want to bake. It has that classic green skin and pairs well with lemon and brown sugar.

Pink Lady Apples: These are similar to Granny Smith apples but they are slightly sweeter and with a blush pink skin.

Jonagold Apples: A cross between a Golden Delicious and Jonathan, I first tried Jonagold Apples a few years ago and I was surprised at their flavor. I appreciate them for their texture and a slightly mild honey-like flavor.

Other German Apple Pancake Ingredients

This batter is very simple and straightforward for an easy breakfast that feels super fancy.

Milk: You can use whichever type of milk you have on hand whether it’s whole milk or 2%.

Eggs: The eggs are an essential ingredient and they act as a leavener as there is no baking soda or baking powder in this recipe.

Flour: All-purpose flour is perfect for this recipe. Be sure to either weigh your flour or fluff up the flour before scooping and leveling it into your measuring cup.

Sugar: A small amount of sugar will help sweeten the apples and help the pancake get nice and brown.

Nutmeg and Salt: Just a touch for flavor.

Butter: Note that the butter is for the skillet and will help the Dutch Baby Pancake from sticking to the bottom of the pan.

food, german apple pancake

This German Apple Pancake is one of my favorite fall weekend breakfasts. It’s similar to a Dutch Baby Pancake but with the addition of thinly sliced apples and cinnamon. Serve warm with whipped cream for a cozy fall treat.

Tips for a Smooth Batter

Like crepe batter, this batter also has a tendency to get lumpy if you don’t whisk it enough. Try to get all the lumps out if you can for a smooth batter. You can also prep the batter all in a blender. I actually make my Dutch Baby Pancake batter in the cup that came with my immersion blender. It makes clean-up very easy. In the end, you’re looking for a batter that is the consistency of heavy cream. If the batter is too thick, it will be more difficult for it to puff and rise. The German Apple Pancake batter can also sit in the fridge overnight if you’d like to make the batter ahead of time.

German Apple Pancake Leftovers

If you happen to have leftovers, they can be reheated in the microwave for 30 seconds to 1 minute until warm. Be careful of overheating the leftovers as like most bready products, they can get hard if overheated.

food, german apple pancake

German Apple Pancake with Granny Smith Apples on a bright background

I look forward to eating this on fall weekends with a generous dollop of whipped cream and powdered sugar!

German Apple Pancake

Yields: 4 servings

Ingredients

  • 1 cup milk, room temperature
  • 3 large eggs, room temperature
  • ¾ cup (90g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons butter
  • 2 medium cooking apples, peeled, cored & cut into ¼-inch slices
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Powdered sugar for dusting
  • Fresh whipped cream

Steps

Preheat oven to 375ºF.

In a medium bowl, blender or immersion cup, mix together milk, eggs, flour, and 2 tablespoons sugar. The batter should be homogenized, smooth and the consistency of heavy cream. Melt the butter in a 10-12-inch oven-safe skillet over medium-high heat. Add the apples, cinnamon, and remaining 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2-3 minutes, or until the apples have softened slightly.

Remove the pan from the heat, and pour the batter over the apples in the pan. Place the pan in the oven and bake for 25-30 minutes, or until the pancake is lightly browned and puffy. If the top is getting too dark, you can place a sheet of aluminum foil on the top.

Serve immediately with fresh whipped cream and powdered sugar. Or let it cool slightly if you don’t want your whip cream to melt too fast.

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