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German Apple Pancake: A Simple, Irresistible Breakfast Recipe

German Apple Pancake

A puffed, egg-rich baked pancake filled with cinnamon-glazed tart apples and finished with powdered sugar. This comforting breakfast is easy enough for a weekday yet striking enough for a weekend brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 2 apples Medium tart apples, such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
  • 1 tablespoon Unsalted butter
  • 1/4 cup Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
Batter
  • 3 eggs Large eggs
  • 1/2 cup All-purpose flour
  • 1/2 cup Whole milk
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt
For the Pan and Serving
  • 1 tablespoon Unsalted butter
  • as needed Powdered sugar
  • optional Lemon wedges or maple syrup

Method
 

Step-by-Step
  1. Heat the oven to 425°F/220°C with a 10-inch ovenproof skillet, preferably cast iron, inside while the oven comes to temperature.
  2. Whisk the eggs, milk, flour, vanilla, and salt in a bowl until the batter is mostly smooth. A few small lumps are fine, so avoid mixing heavily.
  3. Melt 1 tablespoon of butter in a skillet over medium heat. Add the apples, brown sugar, and cinnamon, then cook for 5–7 minutes, stirring occasionally, until the apples begin to soften and look lightly glazed.
  4. Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter and swirl it across the bottom of the pan.
  5. Arrange the cooked apples in the skillet and pour the batter evenly over them. Work carefully because the skillet and butter will be extremely hot.
  6. Bake for approximately 15–20 minutes, until the pancake is puffed, deeply golden around the edges, and set in the center. Serve immediately with powdered sugar, remembering that the pancake will naturally deflate as it cools.

Notes

Preheat the skillet thoroughly for the best puff and crispest edges. Tart, firm apples sliced thinly cook most reliably. For a lighter, smoother batter, let it rest for 5–10 minutes while the apples soften. Serve directly from the oven because the pancake naturally collapses after a few minutes.