Apple German Pancakes

Share on FacebookGoogle+Pin on PinterestEmail to someone

Apple German Pancake

German pancakes are a favorite breakfast on weekends. And we also have them when we have breakfast for dinner. I’ve heard some people call them puff-oven pancakes.  I love the combination of sweet from the syrup and salty from the butter.  Add apples sauteed in butter, sugar and cinnamon and it is pretty much heaven. The caramelized apples turn this into something really special. The edges become sweet and crispy. Almost like candy. Apple German pancakes may be the perfect food. Ironically, I came to this recipe when I was trying to find a way to incorporate healthy fruits or veggies seamlessly into our  meals. Well, that was a failure. I added a tiny bit of fiber and a whole lot of sugar and butter. Oh well, that’s life.

The most important thing to remember when making this dish, is that when you take this out of the oven, the handle of the saute pan IS HOT!!! I don’t know how many times I have taken a pan out of the oven and seconds later grabbed the handle. More than once I have had the imprint of my pan handle on my poor palm. It is because I don’t often put skillets in the oven. They belong on the stove. But guess what? Sometimes they go in the oven too. Once my aunt and uncle stayed the night at our house. (Which has only happened once, in my whole married life.)  I woke up early to make a frittata for them. It was beautiful! All sorts of fresh veggies and other uber-healthy stuff within. I pulled it out of the oven and set it on the stove, turned around to announce how beautiful it was. Then I turned back around, grabbed that handle with my bare hand and dropped the whole thing on my kitchen floor.   SPLAT! I almost cried then and there. All of my chopping and whisking to impress them was in vain.  They hadn’t even gotten to see it.  And I was pretty embarrassed to have done something so utterly air-headed in front of them! (I try to reserve those moments for when no one is around.) We had ugly, ugly, scrambled eggs for breakfast. Needless to say, they were SUPER impressed.

While making this recipe early in the morning, I kept repeating in my mind, “don’t grab the handle, don’t grab the handle.” And I had a nifty handle cover ready to use. But while I was taking pictures, (I didn’t want the pot handle sleeve thingy in the picture) I reached forward to move the pan just a tiny and guess what?!? DANG IT!!! Will I never learn? Please, please, remember the handle is hot. Thank you.

If you can get past the perils of the wretched handle, then this recipe is absolutely fabulous. It is great for breakfast or brunch. Or like I said, breakfast for dinner.  I’m telling you, you need to try this recipe. Your family, friends and loved ones will thank you.

Apple German Pancake

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Apple German Pancake


  • 4 eggs, beaten
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large, tart apple- peeled, cored and sliced 1/8" thick
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (preferably fresh)


  1. Preheat oven to 425
  2. In a large bowl blend eggs, milk, salt, vanilla and flour. Blend until batter is mostly smooth. Set aside while you prepare the apples
  3. Combine 1/4 cup granulated sugar with cinnamon and nutmeg in a small bowl.
  4. In a heavy, ovenproof skill (12 inches or so and preferably non-stick), melt the butter. Swirl the butter around the pan, making sure to coat the sides of the pan. Sprinkle the sugar/spice mixture over butter.
  5. Arrange apples slices on top of the butter. Sprinkle brown sugar over the apples. Cook over medium heat until apples begin to soften and sugar begins to caramelize. Approximately 6 minutes.
  6. Carefully drizzle the batter over the apples, trying not to disrupt the apples too much.
  7. Place pan in oven and bake in preheated oven approximately 15-20 minutes. The pancake will grown and rise out of the pan.
  8. Remove when edges are browned nicely and the middle of the pancake is set.
  9. Serve immediately. It deflates quickly and it's not nearly as impressive!

Recipe Source: A combination of recipes from Emeril and and our family German pancake recipe.

Share on FacebookGoogle+Pin on PinterestEmail to someone


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>