A sweet and satisfying treat that’s somewhere between a breakfast food and a dessert, this German apple pancake recipe will yield a dish that’s just wonderful for a special Sunday brunch. Or a Saturday breakfast. Or for any time you want a sweet and fruity meal that is sure to impress but is pretty easy to make.
The secret with these German apple pancakes is to use a good hot skillet and let the heat do the work. If you can manage your kitchen timing well, you can easily make these apple pancakes. And you can put your own spin on the recipe once you have it down, too.
German Apple Pancake Ingredients
- Eggs: Use three large eggs that have been allowed to rise to room temperature to add protein and bind the pancakes together.
- Milk:Â 2% milk works best for this recipe
- All-purpose flour:Â Measure the flour with care so the recipe comes out just right.
- Salt:Â The salt helps the nutmeg flavor shine.
- Ground nutmeg: The nutmeg pairs perfectly with the apples in the topping.
- Butter:Â Be generous with the butter, of course.
Topping:
- Tart baking apples: Make sure these firm apples are peeled, cored and sliced.
- Butter:Â Again, be generous with the butter.
- Sugar:Â You’ve gotta have the sweetness, right?
- Confectioners’ sugar:Â This is for dusting, both for looks and to add a bit more sweetness.
Directions
Step 1: Heat up a skillet and form the batter
First, preheat a 10-inch cast-iron skillet in an oven set to 425ºF. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg. Cover the blender and process the ingredients until the mixture is smooth.
Step 2: Melt the butter then cook the batter
Add the butter to the hot skillet and return the skillet to the oven until the butter bubbles. Then, pour the batter into the skillet. Bake the pancake, uncovered, until it puffs up and the edges are browned and crisp, which will take about 20 minutes.
Step 3: Make the topping
As the pancake bakes, prepare the topping. In a skillet, combine the apples, butter and sugar and cook, stirring often, over medium heat. Cook this mixture until the apples are tender, then spoon the topping onto the baked pancake. Sprinkle the pancake with confectioners’ sugar, then cut and serve immediately.
German Apple Pancake Variations
- Try different fruits:Â Many fruits can be used in place of the apples here. Try pears, berries, peaches or plums. If you use berries, just skip the cooking step, or only briefly cook them
- Add vanilla or almond extract:Â Adding a splash of either of these extracts to the batter will add sweetness and complexity of flavor.
- Reduce the sugar:Â You can halve the sugar in the topping and skip the powdered sugar dusting for a pancake that will still be sweet and a bit more nuanced.
How to Store German Apple Pancakes
These pancakes will store well in the fridge for three or four days; just make sure they are sealed well in airtight packaging. Reheat them in a microwave set at 50% power.
Can you freeze apple pancakes?
Yes, these pancakes will freeze well. Ideally, wrap them individually or with parchment between each pancake for easy separation, and thaw them in the microwave.
German Apple Pancake Tips
What are baking apples?
Many firmer apples that hold their shape during the cooking process are called baking apples. These include Fuji, Gala, Honeygold and Cortland apples.
What should I serve with apple pancakes?
You can go both ways with this recipe: sweet or savory. The pancakes are delicious with bacon or sausage, but they can also pair with a scoop of ice cream.
Can I make this dish without a cast iron skillet?
Yes, a heavy steel skillet works fine, or a different oven-safe cooking vessel such as a Dutch oven—though the release may be a bit trickier with a deeper pan.
