This German apple pancake (also known as Apfelpfannkuchen) is a traditional pancake made using egg-based dough. Thinly sliced apples are placed in a cake pan with melted butter and a simple dough is poured overtop. As the pancake bakes in the oven, the sides puff up creating the perfect delicious treat!
This is a very easy recipe that requires little effort. The result is a beautiful presentation that will wow any of your guests! The perfect brunch to serve on Sunday mornings with a crustless quiche or our simple sweet potato sheet pan omelette.
Delicious Apple Pancakes
Many people enjoy cooking apples on the stove first in a cast iron skillet. Then, the batter is poured overtop and the pancake is baked in the oven. Today’s recipe is great for anyone without a cast iron pan and keeps things simpler by slicing the apples thin and adding them to a cake pan.
- German pancakes are sometimes also known as a puffy pancake, dutch babies, dutch puff, or dutch baby pancakes. This style of pancake is typically served for breakfast or brunch. This recipe would also be perfect to serve on Christmas morning.
- Unlike most pancakes that are small, round and served in multiples, this style of pancake is baked as one large pancake in the oven.
- These pancakes puff in the oven due to the crepe-like batter that doesn’t contain a leavening agent such as baking powder or baking soda.
- We love this recipe because it’s far less work than traditional pancakes. No need to stand over the stove flipping pancakes. Instead, everything is poured into a cake pan and baked for 20 minutes!
- This recipe tastes delicious on its own, no need to add any toppings. However, maple syrup, a sprinkle of powdered sugar, whipped cream, yogurt, jam or a scoop of vanilla ice cream are all welcome!
- For more brunch ideas try our french toast casserole, farmhouse sausage biscuit muffins, flavorful strawberry banana bread or bacon sausage breakfast pizza.
Recipe Ingredients
APPLES: Any style of fresh apples will work for this recipe. Many people enjoy and recommend granny smith apples (the green ones) for their tart flavor. We love pink lady, honey gold, fuji and gala apples. There’s no need to peel the apples for the recipe, the skin can be left on.
DRY INGREDIENTS: Only a few simple ingredients are needed, including all-purpose flour, salt, sugar and cinnamon.
WET INGREDIENTS: A little bit of milk, butter and eggs is all you need for this delicious pancake.
VARIATIONS: Swap apples for other fruits like pears, peaches, plums or berries.
How To Make German Apple Pancakes Recipe
- Pour melted butter into a cake pan covering all sides.
- Arrange sliced apples in the bottom of the pan.
- Combine flour, milk, eggs and salt with a hand mixer in a large mixing bowl. Pour batter slowly overtop of the apples.
- Sprinkle cinnamon sugar over top of batter and bake until edges are puffy and golden brown.
- Let baked pancake cool, serve and enjoy!
This pancake tastes best when served warm and fresh. Leftovers can be stored in an airtight container in the fridge up to 3-4 days and can be reheated in the oven or microwave.
Recipe Tips
- Apple slices should be very thin for this recipe. If they’re sliced bigger, they should be sauteed in a hot skillet first which will soften them before adding to the cake pan.
- The bottom and sides of the pan should be evenly coated with melted butter to prevent any sticking.
- After baking, let cool 5 minutes then run a silicone spatula along the edges and underneath to help loosen. Use oven mitts and the spatula to help guide the pancake on to a large serving plate.
- Use a knife or pizza cutter to slice into pie-shaped servings.
More Scandinavian Traditional Recipes
- Norwegian Lefse is a soft flatbread made using mashed potatoes.
- German Potato Pancakes (kartoffelpuffer) are delicious fried potato patties traditionally served with applesauce.
- Herring Salad with Beets (sillsallad) has a sweet and savory flavor and is served as an appetizer or with a smorgasbord.
- Swedish Meatballs are delicious in a gravy sauce and served with mashed potatoes.
German Apple Pancake (Apfelpfannkuchen)
Ingredients
- 2 large eggs
- ½ cup all purpose flour
- ½ cup milk
- ¼ teaspoon salt
- 2 tablespoon melted butter
- 1 apple - sliced into thin wedges
- 2 tablespoon sugar
- ½ teaspoon brown sugar
Instructions
- Preheat the oven to 400°F.
- Use an apple cutter and/or a knife to slice the apple into thin wedges.
- Add the eggs, all purpose flour, milk and salt to a large bowl. Combine using an electric hand mixer.
- Pour the melted butter into a cake pan (or pie pan) coating the bottom and sides. Make sure not to miss any parts of the pan.
- Assemble the thin apple wedges into a design at the bottom of the pan.Pour the prepared batter over top of the apples.
- In a small bowl, mix together the cinnamon and sugar. Sprinkle it over top of the pancake batter.
- Bake uncovered for 20-25 minutes, until the pancake is puffed and the edges are golden brown.Let cool 5 minutes. Use a spatula to help transfer to a large plate. Slice similar to a pizza, serve and enjoy!
Recipe Notes:
- This recipe tastes delicious on its own, no need to add any toppings. However, maple syrup, a sprinkle of confectioner's sugar, a little butter, whipped cream, yogurt, jam or a scoop of vanilla ice cream are all welcome!
- Apple slices should be very thin for this recipe. If they’re sliced bigger, they should be sauteed in a hot skillet first which will soften them before adding to the cake pan.
- This pancake tastes best when served warm and fresh. Leftovers can be stored in an airtight container in the fridge up to 3-4 days and can be reheated in the oven or microwave.
- The bottom and sides of the pan should be evenly coated with melted butter to prevent any sticking.
- After baking, let cool 5 minutes then run a silicone spatula along the edges and underneath to help loosen. Use oven mitts and the spatula to help guide the pancake on to a large serving plate.
- Use a knife or pizza cutter to slice into pie-shaped servings.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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