German Apple Pancake

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I love weekend breakfasts...lingering at the table, reading the paper and tackling the Sudoku puzzle.   Since the weather has been in the 20s and 30s here (brrr--time to break out the slippers), I wanted something to warm me up.  I haven't made this recipe since last Fall, so it was high time to make it again.

This giant pancake is basically a custard that is poured over sauteéd apples and baked in the oven until it is puffed and golden.  The apples are tender and spiced with a hint of cinnamon.  It is delicious!  

Serve warm (careful the apples stay hot) with a dusting of confectioners' sugar or maple syrup and maybe a few sausage links on the side.  Yummy!  Perfect for Fall, perfect for when it is cold, and perfect for those lazy weekend mornings.

German Apple Pancake
serves 4-6

3/4 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3 extra large eggs
1 cup whole milk
1 1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
5 large Granny Smith apples, peeled, quartered, and cut into 1/2-inch thick slices
1/4 + 2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons freshly squeezed lemon juice
confectioners' sugar for dusting

Adjust the oven rack to the upper-middle position.  Preheat the oven to 500ºF.

In a large bowl combine the flour, granulated sugar, baking powder, and salt.  In a separate bowl whisk together the eggs, milk, and vanilla.  Add the wet ingredients to the dry and whisk until there are no lumps.  

Heat a 11.5-inch oven proof non-stick skillet over medium-high heat.  Add the butter and melt.  Add the apples, brown sugar and cinnamon.  Using a heat proof rubber spatula, sauté the apples until they are golden brown, stirring frequently, about 10-15 minutes.  Remove from the heat and add the lemon juice.  Stir to combine.

Quickly pour the batter evenly around the apples. Place the skillet in the oven.  Reduce the temperature to 425ºF and bake until the pancake edges are brown and puffed, about 18-20 minutes.

Using oven proof mitts to protect your hands from the hot handle, remove the skillet from the oven.  Loosen the edges with the heat proof rubber spatula and invert the pancake onto a serving platter.  Dust with confectioners' sugar and serve warm.  Enjoy!

Source: Adapted from Cooks Illustrated


  1. This recipe looks both delicious and promising.
    I once made a German apple pancake from a Williams-Sonoma cookbook. I looked beautifu but it tasted like an omelette with apples in it, absolutely not what I hoped for.
    I'm definitely going to give your recipe a try! 3 eggs and 5 apples definitely has to solve the apple-omelette problem. Thanks!

  2. I made something similar few weeks ago. I forgot the butter so the apples got dried :) your recipe in on my list now!


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