Apple Cinnamon German Pancake Recipe
Introduction
The Apple Cinnamon German Pancake is a warm, comforting breakfast treat that combines fluffy, oven-puffed batter with tender, caramelized apples. Its blend of sweet and tart flavors makes it perfect for cozy mornings or a special brunch. Let’s dive into this delightful recipe that’s sure to impress.
Ingredients
- 3 large eggs
- 1 cup milk (whole or 2% for creaminess)
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 2 medium apples (peeled, cored, and sliced)
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
- Optional: chopped nuts (like walnuts or pecans) for added crunch
- Optional: maple syrup for drizzling
- Optional: whipped cream for a touch of indulgence
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Place a cast-iron skillet or baking dish inside as the oven heats to get it nice and hot, which helps create crispy edges on the pancake.
- Step 2: In a mixing bowl, whisk the eggs until frothy. Add the milk, flour, vanilla extract, and salt, stirring just until combined. A few lumps are fine—avoid overmixing.
- Step 3: In a skillet over medium heat, melt a little butter and add the sliced apples. Sprinkle with brown sugar and cinnamon, then sauté until the apples are tender and caramelized, stirring occasionally to avoid burning.
- Step 4: Carefully remove the hot skillet from the oven and spread the sautéed apples evenly. Pour the batter over the apples, then return the skillet to the oven. Bake for about 20 minutes until the pancake is puffed and golden.
- Step 5: (Optional) For a golden top, broil the pancake for 1-2 minutes, watching closely to prevent burning.
Tips & Variations
- Use Granny Smith apples for tartness, or try Honeycrisp or Fuji for a sweeter flavor.
- Try substituting buttermilk for regular milk for a richer, tangier batter.
- Add a splash of lemon juice to the apples while cooking to brighten the flavor.
- Top with powdered sugar, chopped nuts, maple syrup, or whipped cream to customize your serving.
- Don’t open the oven door while baking to keep the pancake from deflating.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat individual portions gently in the oven or microwave until warmed through. The pancake may lose some puffiness but will still be delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes, you can substitute milk with almond, oat, or soy milk and use a dairy-free butter alternative for sautéing the apples.
What type of pan should I use to bake this pancake?
A cast-iron skillet works best for even heat and crisp edges, but a heavy oven-safe baking dish will also do the job.
PrintApple Cinnamon German Pancake Recipe
This Apple Cinnamon German Pancake is a delightful blend of fluffy baked pancake and tender, caramelized apples. Infused with warm cinnamon and a hint of vanilla, this recipe offers a perfect balance of sweet and tart flavors. Ideal for breakfast or brunch, it’s baked to golden perfection in a cast-iron skillet, resulting in crispy edges and a soufflé-like center that will impress your family and guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
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 serving
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe baking dish inside to heat up. This ensures the pan is hot when you pour the batter, helping the pancake to puff and develop crispy edges.
- Prepare the Batter: In a mixing bowl, whisk the 3 eggs until frothy. Add the milk, all-purpose flour, vanilla extract, and salt. Stir gently just until combined—some lumps are okay. Add the melted butter last and mix gently to incorporate everything evenly.
- Sauté the Apples: Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Add the peeled, cored, and sliced apples to the pan. Sprinkle with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon. Cook, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes. Watch carefully to avoid burning.
- Combine and Bake: Remove the hot skillet from the oven (if using the same pan), spread the sautéed apples evenly on the bottom, then pour the batter over the apples. Immediately return the skillet to the oven. Bake for 20 minutes without opening the oven door to allow the pancake to puff up beautifully.
- Optional Broil for Golden Top: If desired, broil the pancake for the final 1-2 minutes for a golden-brown finish. Watch carefully to prevent burning.
- Serve: Remove from oven and dust with powdered sugar, sprinkle with chopped nuts, drizzle with maple syrup, or add a dollop of whipped cream according to your preference. Enjoy warm!
Notes
- Use an oven thermometer to ensure accurate oven temperature for perfect puffing.
- Keep skillet hot by heating it while the oven preheats to achieve a crispy pancake edge.
- Don’t overmix the batter to avoid a dense pancake; lumps will bake out.
- A splash of lemon juice added to apples during sautéing enhances the tartness and brightness of flavor.
- Avoid opening the oven door during baking to prevent the pancake from deflating.
- Substitute buttermilk for regular milk to add tang and depth to the batter.
Keywords: Apple Cinnamon German Pancake, German Pancake, Dutch Baby with Apples, Breakfast Pancake, Baked Pancake, Cinnamon Apple Breakfast
