Apfelpfannkuchen (German Apple Pancake)
Welcome to one of my all-time favorite breakfast recipes: the German Apple Pancake, also known as Apfelpfannkuchen or Dutch Baby! This oven-baked pancake is a delightful cross between a custardy pancake and a warm apple tart, puffed up and golden with a cozy cinnamon-nutmeg flavor. It’s been a staple in my kitchen ever since a dear friend shared her recipe with me years ago during those chaotic days of raising little ones. With its high-protein batter and sweet-tart apple layer, it’s a breakfast that keeps everyone satisfied!
Over the years, I’ve tweaked the recipe to reduce the sugar and butter, making it a touch lighter while keeping all the flavor. This is a frequent breakfast request, especially in the fall and winter when apples are at their peak. Whether you’re serving it for a cozy weekend brunch or a special holiday breakfast, this German Apple Pancake is sure to become a family favorite.
If you’re craving more classic pancakes, you’ll love my fluffy buttermilk pancakes, sourdough discard pancakes, or pumpkin spice pancakes for a seasonal twist. But today, let’s dive into this golden, puffy, apple-packed delight!
Why You’ll Love This German Apple Pancake
- Impressive yet easy: This pancake puffs up dramatically in the oven, making it a showstopper for brunch with minimal effort.
- Perfect for apple season: Tart apples like Granny Smith or Braeburn shine in this recipe, but you can use homemade or store-bought apple pie filling for a shortcut.
- Make-ahead friendly: The batter needs a short rest, which gives you time to prep the apples or sip your coffee.
- Stores beautifully: Leftovers (if you have any!) reheat wonderfully for a quick breakfast the next day.
Choosing the Best Apples
For the best flavor and texture, opt for tart apples like Granny Smith, Cosmic Crisps, Honeycrisp, or Braeburn. Their crisp texture holds up during cooking, and their tanginess complements the sweet spices. If you’re short on time, you can swap fresh apples for 1 pint of canned apple pie filling—homemade or store-bought works great!
Why the Batter Needs to Rest
Unlike traditional Dutch Baby recipes that rely solely on whipped eggs for lift (and require a long rest), this recipe uses a small amount of baking powder for a quicker, easier approach. The 30-minute to 1-hour rest allows the baking powder’s initial reaction to settle, ensuring the batter bakes up light and puffy. During this time, the flour also hydrates, resulting in a smoother batter. Don’t skip this step—it makes a big difference!
Serving Suggestions
This German Apple Pancake is delicious on its own, but I love serving it with:
- A drizzle of pure maple syrup
- A dollop of homemade whipping cream and sweetened strawberries
- A sprinkle of chopped pecans for crunch
- A side of crispy bacon or sausage for a hearty brunch
Recipe Notes
- Can I use a different fruit? Absolutely! Pears or peaches make a great substitute for apples. Just ensure they’re slightly firm to avoid excess moisture.
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
- Don’t skip the rest: The 30-minute rest is key for a light, airy pancake. If you’re in a rush, 20 minutes will work, but longer is better.
- Use a cast iron skillet: It conducts heat evenly, giving you that perfect puff and golden edges. If you don’t have one, a 10-inch oven-safe skillet or baking dish works too.
- Apple shortcut: If using canned apple pie filling, reduce the brown sugar to 1 tablespoon to avoid an overly sweet pancake.
- Make it ahead: Prepare the batter the night before and store it in the fridge. Let it come to room temperature while you prep the apples in the morning.
Final Thoughts
This German Apple Pancake is a cozy, crowd-pleasing breakfast that’s as easy as it is impressive. I can’t wait for you to try it! Let me know how it turns out in the comments below.
Happy baking!
German Apple Pancake – Apfelpfannkuchen
Print Recipe
EQUIPMENT (affiliate links)
- Medium mixing bowl
- kitchen scale optional for precision
Ingredients
For the Batter:
- ½ cup unbleached all-purpose flour, spooned and leveled 63g
- 1 tbsp granulated sugar
- ½ tsp baking powder
- ⅛ tsp salt
- ½ tsp ground nutmeg
- 4 large eggs
- 1 cup milk 240g
- 1 tsp vanilla extract
- 2 tbsp salted butter, melted 28g
For the Apple Layer:
- 2 tbsp salted butter 28g
- 2 large tart apple, peeled and sliced (Granny Smith, Braeburn, Honey Crisp or Cosmic Crisp) 332g
- 2 bsp light or dark brown sugar, packed 25g
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- confectioners' sugar, for dusting
Instructions
- Prepare the Batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg. Create a well in the center and add the eggs, milk, and vanilla extract. Whisk until mostly smooth—some small lumps are okay. Slowly drizzle in the melted butter while whisking to prevent clumping. Cover the bowl and let the batter rest at room temperature for 30 minutes to 1 hour.
- Cook the Apple Layer: While the batter rests, preheat a 10-inch cast iron skillet (or oven-safe skillet) over medium heat. Add the 2 tablespoons of butter and let it melt. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for 5–7 minutes, until the apples are slightly softened and coated in a caramel-like sauce.
- Bake the Pancake: Preheat your oven to 425°F (218°C). Once the apples are ready, spread them evenly across the skillet. Gently pour the rested batter over the apples, making sure to scrape all the batter from the bowl. Place the skillet in the oven and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, or until the pancake is puffed and golden and a toothpick inserted in the center comes out clean.
- Serve: Remove the pancake from the oven and let it cool for 2–3 minutes. Dust with powdered sugar, if desired, and slice into wedges. Serve warm with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence!
Notes
- Don’t skip the rest: The 30-minute rest is key for a light, airy pancake. If you’re in a rush, 20 minutes will work, but longer is better.
- Use a cast iron skillet: It conducts heat evenly, giving you that perfect puff and golden edges. If you don’t have one, a 10-inch oven-safe skillet or baking dish works too.
- Apple shortcut: If using canned apple pie filling, reduce the brown sugar to 1 tablespoon to avoid an overly sweet pancake.
- Make it ahead: Prepare the batter the night before and store it in the fridge. Let it come to room temperature while you prep the apples in the morning.
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