German Apple Pancake - Apfelpfannkuchen - Rise and Bake with Julie

Prep:15

Cook:25

Total:1 10

Yield: Slices

Equipment

Ingredients

For the Batter:

½ c. unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tbsp. granulated sugar
½ tsp. baking powder
⅛ tsp. salt
½ tsp. ground nutmeg
4 large eggs
1 c. milk
1 tsp. vanilla extract
2 tbsp. salted butter melted

For the Apple Layer:

2 tbsp salted butter
2 large tart apple peeled and sliced (Granny Smith, Braeburn, Honey Crisp or Cosmic Crisp)
2 tbsp. light brown sugar or dark brown sugar, packed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
confectioners' sugar for dusting

US Customary - Metric

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.
½ c. unbleached all-purpose flour (RECOMMEND WEIGHING), 1 tbsp. granulated sugar, ½ tsp. baking powder, ⅛ tsp. salt, ½ tsp. ground nutmeg, 4 large eggs, 1 c. milk, 1 tsp. vanilla extract, 2 tbsp. salted butter
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.
2 tbsp salted butter, 2 large tart apple, 2 tbsp. light brown sugar, ½ tsp. ground cinnamon, ½ tsp. ground nutmeg
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!
confectioners' sugar

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.

Nutrition

Servings: Slices

Calories: 411kcal