Authentic German apple pancakes are a dramatic breakfast treat that combines a traditional Dutch baby-style pancake with the sweetness of caramelized apples.
YIELD
4 servingsPREP
10 minCOOK
22 minREADY
35 minWhat are German baby apple pancakes?
German Baby Apple Pancakes, also known as Dutch Baby Pancakes, is a delightful breakfast treat that combines the flavors of a traditional German pancake with the sweetness of apples.
These pancakes are baked in the oven rather than on a griddle, and they puff up dramatically as they bake, creating a light and airy texture.
Adding apples makes these pancakes perfect for a cozy autumn breakfast or brunch.
One of the great things about German Baby Apple Pancakes is their versatility. You can serve them with various toppings, such as powdered sugar, maple syrup, whipped cream, or even a dollop of applesauce.
They are also a great way to use up any apples you may have on hand, and they are sure to be a hit for kids and adults alike.
What is the best kind of apples to use when baking?
The best kind of apples to use for German Baby Apple Pancakes are firm, tart apples that can hold their shape and provide a lovely contrast to the sweetness of the pancake.
Granny Smith apples are popular, but other tart apples like Honeycrisp, Pink Lady, or Braeburn can also work well.
It’s best to avoid softer apples like Red Delicious, as they may not hold up as well during cooking.
Any variations, toppings, or serving suggestions?
German apple pancakes, or Apfelpfannkuchen, are a delightful treat that can be enjoyed in many ways. Here are some variations and topping ideas for you to try:
Cinnamon sugar: A classic topping that perfectly complements the sweet apple flavor. Mix some sugar and cinnamon and sprinkle it over the warm pancake.
Powdered sugar: A light dusting of powdered sugar adds a touch of elegance to your German apple pancake.
Whipped cream: A dollop of whipped cream adds a creamy, light texture to the dish.
Caramel sauce: Drizzle warm caramel sauce over the pancake for an indulgent dessert.
Ice cream: A scoop of vanilla or cinnamon ice cream pairs wonderfully with the warm pancake and provides a lovely contrast in temperature.
Fruit compote: A homemade fruit compote, such as blueberry or raspberry, adds a burst of color and flavor to the dish.
Nuts: Sprinkle some chopped nuts, like almonds or pecans, over the pancake for added crunch and flavor.
Chocolate chips: For a more decadent treat, add some chocolate chips to the batter before cooking or sprinkle them over the finished pancake.
As for variations, you can experiment with different types of apples, such as Granny Smith, Honeycrisp, or Braeburn, to see which flavor you prefer.
You can also try adding a bit of lemon zest or ground ginger to the batter for an extra layer of flavor.
Ingredients
Directions
Preheat oven to 475℉ (245℃).
Peel, core, and very thinly slice the apples: you should have approximately 1½ cups.
Melt three tablespoons of the butter over medium-low heat in a small fry pan, and sauté the apples until they are just tender.
Meanwhile, place the flour, milk, eggs, vanilla, salt, and nutmeg in a bowl and whisk until smooth.
Place a nine or 10-inch (25cm) cast-iron skillet in the oven (or other very heavy oven-safe skillet) to heat for at least 5 minutes - the pan has to be very hot to achieve the desired result.
When the pan is well heated, add the remaining two tablespoons of butter to melt and return the skillet to the oven. The butter should be very hot but not brown.
Remove the skillet from the oven, place the warm apple slices over the melted butter, pour the batter evenly over the top, and return to the oven as quickly and safely as possible.
Bake for about 6 minutes. Reduce heat to 425℉ (220℃) and bake about 12 minutes until the edges are brown and the top is slightly golden.
The pancake will puff and climb up the sides of the pan.
Invert the pancakes onto a serving plater.
Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup.
Note
Add ¼ cup (½ stick) butter to the hot skillet if you do not use apples.
Comments
Great special breakfast treat. Have made twice!
Where’s the cinnamon?!
I like to sprinkle a bit of cinnamon sugar on top when serving.
What are we doing with the eggs?
Thanks for your comment :) Eggs should be whisked together with milk and flour. I just edited the recipe, and hope this helps. Happy Cooking :)
When I flipped the pancake it went flat. Any ideas as to what I did wrong?
That's normal. It also happens with a dish called German pancakes/Dutch babies
There is no need to flip as the top is cooked by the heat from the oven. It is normal for the pancake to deflate from its peak puffiness when removed from the oven. All is well.
I have made this recipe many times and always delicious and so easy to make.
Great recipe which I have made many times and experimented with variations such as adding cinnamon to batter, raisins, almonds, etc. Always delicious. Taste is better with whole milk vs almond milk. The texture is harder if you add things to the batter. I have alsobl tried diferent variety of apples also good. Some day will try with pears. Yummy.