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A slice of German apple pancake on a white plate, topped with caramelized apple slices and dusted with powdered sugar, surrounded by fresh red and green apples on a linen cloth.

German Apple Pancakes

A classic German apple pancake baked in a preheated cast iron skillet with a caramelized brown sugar cinnamon apple layer, a high-egg batter that puffs at the edges, and a generous powdered sugar finish. One pan, one bowl, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Batter Resting Time 5 minutes
Total Time 37 minutes
Servings: 4 people
Course: Breakfast
Cuisine: german
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs High egg ratio is what creates the puffed edges
  • 0.75 cup whole milk Full-fat for the best batter consistency
  • 0.5 cup all-purpose flour Stir just until smooth
  • 1 tablespoon granulated sugar For the batter base
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoon unsalted butter Heated in the skillet in the oven before batter is added
  • 2 medium apples, peeled and thinly sliced Firm variety like Granny Smith or Honeycrisp
  • 2 tablespoon unsalted butter For caramelizing the apple layer on the stovetop
  • 3 tablespoon brown sugar Caramelizes into a sticky glaze around the apple slices
  • 1 teaspoon cinnamon The defining spice of the apple layer
  • powdered sugar for dusting Generous dusting just before serving

Equipment

  • 1 10-inch oven-safe cast iron skillet Must be preheated in the oven before use
  • 1 Medium mixing bowl For the batter
  • 1 Whisk For a smooth lump-free batter
  • 1 Oven mitts The skillet will be very hot when removed from the oven
  • 1 wide spatula or butter knife For loosening the edges before inverting
  • 1 large serving plate Must be larger than the skillet for clean inverting
  • 1 fine sifter For the powdered sugar finish
  • 1 peeler and sharp knife For prepping the apple slices
  • 1 Cutting board

Method
 

  1. Preheat the oven to 425°F and place a 10-inch oven-safe cast iron skillet inside while it preheats so the pan is fully hot before the batter goes in.
  2. Whisk the eggs, whole milk, flour, granulated sugar, vanilla extract, and salt together in a medium bowl until completely smooth with no lumps, then let the batter rest for 5 minutes so the flour fully hydrates.
  3. Remove the hot skillet from the oven using oven mitts and place on the stovetop over medium heat, then add 2 tablespoons of butter and swirl to coat the entire surface including the sides.
  4. Add the thinly sliced apples to the buttered skillet, sprinkle with brown sugar and cinnamon, and cook for 3 to 4 minutes turning once until the apples are softened at the edges and the sugar has caramelized into a sticky glaze around each slice.
  5. Spread the caramelized apple slices evenly across the base of the skillet in a single layer so they are visible through the batter and on top of the finished pancake after inverting.
  6. Pour the rested batter slowly and evenly over the caramelized apple layer so it covers the apples completely and reaches to the edges of the pan in a uniform thickness.
  7. Transfer the skillet immediately to the preheated oven and bake for 18 to 22 minutes without opening the oven door during the first 15 minutes so the edges can puff and climb undisturbed.
  8. Remove the skillet when the edges are deep golden brown and the center looks set and firm rather than wet or jiggly when the pan is gently moved, then rest in the skillet for 2 to 3 minutes.
  9. Run a thin spatula around the inside edge of the skillet to loosen, then place a large serving plate face down over the skillet and invert both together in one confident motion so the apple side faces up on the plate.
  10. Dust generously with powdered sugar through a fine sifter over the apple slices, the caramelized edges, and the rim of the plate, then serve immediately while still warm.

Notes

The pan must be genuinely hot before the batter goes in for the edges to puff and climb. Let the butter go golden brown in the hot pan before pouring in the batter. Do not open the oven during the first 15 minutes of baking.