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Golden, puffed German apple pancake in a cast-iron skillet topped with caramelized apple slices and a dusting of powdered sugar.

German Apple Pancake — Oven Puffed Pancake with Cinnamon Apples

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  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast

Description

Light, puffy and studded with caramelized apples, this oven-baked German pancake (Dutch baby) is an easy, show-stopping breakfast that comes together in one skillet.


Ingredients

Scale
  • 3 large eggs
  • 1/2 cup whole milk (or 2% milk)
  • 1 large apple (Granny Smith, Honeycrisp, or Pink Lady), peeled and cored
  • 4 tablespoons unsalted butter (½ stick)
  • 3 tablespoons granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • Powdered sugar or maple syrup, for serving


Instructions

  1. Take the eggs and milk out of the refrigerator and let them warm to room temperature for about 30 minutes — this helps the pancake rise nicely. Preheat your oven to 425°F and position a rack in the center.
  2. Slice the peeled apple thinly (halves or quarters first, then very thin slices).
  3. Heat a 10-inch cast-iron skillet over medium heat and melt the butter. Add the apple slices, sprinkle in 2 tablespoons of the granulated sugar, the cinnamon, and nutmeg. Cook, stirring from time to time, until the apple edges begin to brown and the fruit softens — roughly 4–6 minutes.
  4. While the apples cook, whisk together the eggs and milk in a medium bowl (or pulse them in a blender). Add the remaining 1 tablespoon sugar, vanilla, salt, and the flour, and mix until the batter is smooth and lump-free. If you used a bowl for the eggs, use a whisk; if using a blender, blend about 10 seconds.
  5. Remove the skillet from the heat and spread the caramelized apples into a single layer. Pour the batter over the apples, tilting the pan so the batter covers evenly.
  6. Slide the skillet into the hot oven and bake until the pancake is puffed at the edges and set in the middle, about 12–15 minutes. The top should be golden.
  7. Take the skillet out, dust the pancake with powdered sugar or drizzle with maple syrup, slice, and serve immediately.

Notes

  • Eat right away. The dramatic puff will fall as it cools, so serve promptly for the best texture.
  • To store leftovers, keep in an airtight container in the refrigerator up to 3 days. Reheat gently in a 300°F oven until warm.