German Apple Pancakes
An Apfelpfannkuchen is a single, large pancake batter cooked in a skillet with sliced apples, finished in a hot oven until it puffs and browns. Unlike thin crepes or fluffy American stacks, this relies on the egg-rich batter to rise around the fruit, creating a custard-like center and a crisp, golden edge.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 10 min
- Serves
- 2
Ingredients
- 2 large apples, peeled and sliced into thin wedges
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
Step by step
Preheat
Set your oven to 425°F (220°C). Place the empty cast iron skillet inside while it preheats.
Mix batter
Whisk eggs, flour, milk, and sugar until smooth. Let it rest while you prep the fruit.
Sear apples
Carefully remove the hot skillet from the oven. Add the butter; it should foam immediately. Toss in the apple wedges and cinnamon, sautéing on the burner for two minutes until they soften.
Bake
Pour the batter over the apples. Transfer the skillet back to the oven. Bake for 15-18 minutes until the center is set and the edges are deep brown.
Questions people ask
Why didn't my pancake rise?
The oven was likely not hot enough, or the skillet had cooled down too much before the batter hit it.
Tips
- Use a firm, tart apple like a Granny Smith so it holds its shape during the bake.
- Room temperature eggs incorporate more air, helping the pancake rise higher.
- Serve immediately; this dish loses its dramatic puff within minutes of leaving the heat.
Variations
- Savory Version: Omit the sugar and cinnamon, replacing the apples with thinly sliced leeks or onions sautéed in bacon fat.