Fluffy German Apple Pancakes
These Fluffy German Apple Pancakes combine the satisfying puff of a Dutch baby with the sweet, caramelized goodness of fresh apples for a breakfast that feels both indulgent and wholesome. This baked apple skillet pancake transforms simple ingredients into a golden, puffy delight that rises dramatically in the oven before settling into a perfect canvas for your favorite toppings.
Equipment
- 10-inch cast-iron skillet or oven-safe pan
- Blender or Food Processor
Ingredients
For the batter:
- 4 large eggs room temperature
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
For the apple filling:
- 3 medium apples preferably Honeycrisp or Granny Smith, peeled and diced
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For serving:
- confectioners' sugar for dusting
- maple syrup or honey
- fresh berries optional
- whipped cream optional
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats.
- In a blender or food processor, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend for 30-45 seconds until completely smooth. The batter should have the consistency of heavy cream.
- Let the batter rest for 5 minutes, which allows the flour to fully hydrate and results in a more tender texture.
- While the batter rests, peel and dice the apples into ½-inch cubes. In a bowl, toss the diced apples with lemon juice to prevent browning.
- Carefully remove the hot skillet from the oven and add 2 tablespoons of butter, swirling to coat the bottom and sides.
- Add the diced apples, brown sugar, cinnamon, and nutmeg to the hot skillet. Return to the oven and bake for 5 minutes until apples begin to soften and caramelize slightly.
- Remove the skillet with the apple mixture from the oven. Working quickly but carefully, pour the batter evenly over the apples.
- Immediately return the skillet to the oven and bake for 15-20 minutes. The pancake will dramatically puff around the edges, rising 2-3 inches above the pan, while the center remains slightly custardy with the apples.
- The pancake will begin to deflate slightly as soon as you remove it from the oven – this is perfectly normal! Dust with confectioners' sugar, slice into wedges, and serve immediately.
Notes
- For a dairy-free version, substitute the whole milk with almond or oat milk and use coconut oil instead of butter
- Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option
- Pink Lady or Braeburn apples work beautifully if Honeycrisp aren't available
- For a less refined sugar option, coconut sugar can replace both granulated and brown sugars
- The dramatic rise comes from heat and steam. Ensure your pan is blazing hot before adding the batter
- Resist opening the oven door during the first 15 minutes of baking to prevent the pancake from collapsing
- Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option
- Pink Lady or Braeburn apples work beautifully if Honeycrisp aren't available
- For a less refined sugar option, coconut sugar can replace both granulated and brown sugars
- The dramatic rise comes from heat and steam. Ensure your pan is blazing hot before adding the batter
- Resist opening the oven door during the first 15 minutes of baking to prevent the pancake from collapsing
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 148mgSodium: 135mgFiber: 2gSugar: 18g
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