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Apple Cinnamon German Pancake Recipe

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★★★★★

4.8 from 58 reviews

This Apple Cinnamon German Pancake is a warm and comforting breakfast treat featuring a fluffy, oven-puffed pancake topped with tender sautéed apples infused with cinnamon and brown sugar. Perfectly balanced with a hint of vanilla and a crispy edge from baking in a hot cast-iron skillet, it’s an inviting way to start your day with classic flavors and delightful textures.

Ingredients

Scale

Pancake Batter

  • 3 large eggs
  • 1 cup milk (whole or 2%)
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (melted)

Apple Cinnamon Topping

  • 2 medium apples (peeled, cored, and sliced)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter (for sautéing apples)

Optional Add-ons

  • Powdered sugar for dusting
  • Chopped nuts (walnuts or pecans) for crunch
  • Maple syrup for drizzling
  • Whipped cream for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe baking dish inside the oven during preheating to make sure it becomes hot, which will help the pancake develop a crispy edge and puff up beautifully once baked.
  2. Prepare the Batter: In a mixing bowl, whisk together 3 large eggs until frothy. Add 1 cup milk, 1 cup all-purpose flour, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir gently until combined, allowing for a few lumps—do not overmix. Fold in 1/4 cup melted unsalted butter to enrich the batter.
  3. Sauté the Apples: Heat 1 tablespoon unsalted butter in a skillet over medium heat. Add the peeled, cored, and sliced apples, then sprinkle with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon. Cook them, stirring occasionally, until the apples are tender and caramelized, usually about 5-7 minutes. Optionally, add a splash of lemon juice to brighten the flavor while cooking.
  4. Combine and Bake: Carefully remove the hot skillet from the oven. Spread the caramelized apples evenly in the skillet, then pour the batter over the apples. Immediately return the skillet to the oven and bake for about 20 minutes, or until the pancake is puffed, golden, and set in the center. Avoid opening the oven door during baking to prevent deflation. For a golden top, you may broil for an additional 1-2 minutes while watching carefully to avoid burning.
  5. Serve: Remove the pancake from the oven and let it cool slightly. Dust with powdered sugar, sprinkle with chopped nuts, drizzle maple syrup, or add a dollop of whipped cream to serve as desired. Slice into wedges and enjoy your cozy, flavorful breakfast delight!

Notes

  • Using a cast-iron skillet is recommended for best results because it retains heat well and creates crispy edges.
  • Do not overmix the batter to keep the pancake light and fluffy.
  • For a richer or tangier flavor, substitute milk with buttermilk.
  • Keep a close eye on sautéing apples to avoid burning; stir occasionally.
  • Do not open the oven door during baking to allow proper puffing.
  • Optional add-ons like powdered sugar, nuts, or whipped cream enhance texture and presentation.

Keywords: German pancake, Apple cinnamon pancake, breakfast recipe, baked pancake, cast-iron skillet pancake, fluffy pancake, cozy breakfast

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