By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
392 cal · 30 min
German Apple Pancakes
Recipe GLPR193eb365ded5fa
These fluffy German apple pancakes feature a delicate egg batter baked in cast iron or cake pans with fresh sliced apples and a warm cinnamon-sugar topping. The result is a puffy, golden pancake with tender apple slices throughout, perfect for breakfast or brunch. The batter rises beautifully in the oven, creating a custard-like interior with crispy edges.
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Ingredients
4 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/4 cup margarine
2 medium green apples, peeled and sliced
1/2 cup sugar combined with 1 teaspoon ground cinnamon
1/4 teaspoon salt
Directions
Preheat your oven to 350°F (175°C).
In a medium bowl, crack the eggs and whisk them together until well combined. Add the milk and whisk until smooth.
Sift the flour and salt together, then add to the egg-milk mixture. Whisk until just combined, ensuring there are no large lumps in the batter.
Place one 9-inch round cake pan (or cast iron skillet) on the stovetop over medium heat. Add 2 tablespoons of margarine to the pan and let it melt and become foamy. Repeat with a second identical pan.
Divide the batter evenly between the two prepared pans, pouring it over the melted margarine.
Arrange the peeled and sliced green apples on top of the batter in both pans, distributing them evenly.
Sprinkle half of the cinnamon-sugar mixture over the apples in each pan.
Transfer both pans to the preheated 350°F oven and bake for 20 minutes, until the batter has risen and set, and the top is lightly golden.
Remove from the oven and let cool for 1-2 minutes before serving. The pancakes will deflate slightly as they cool, which is normal.
Comments
Every ingredient is stocked at any Charlotte grocery chain, with no special trips needed. The cost per serving runs about $1.50 to $2, driven mainly by eggs and apples, both cheap year-round at Harris Teeter or Food Lion. The 30-minute timing is honest if you're slicing apples as the skillet preheats and mixing batter in parallel, though a beginner might add 10 minutes. The dish feeds four generously, requires only basic mixing and stovetop attention, and North Carolina apples arrive in peak freshness August through October, making this a natural fit for early fall weeknight dinners. Leftovers are best served same-day warm; reheating makes them rubbery.
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