By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
190 cal · 40 min
German Apple Pancake
Recipe GLPRc1b69d22d5e61f
A dramatic, puffed Dutch-style pancake infused with cinnamon and nutmeg, topped with caramelized apple slices. This impressive skillet pancake bakes until golden and puffy, then deflates into a tender, custardy base. Serve warm with powdered sugar or maple syrup for an elegant breakfast or brunch.
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Ingredients
3 large eggs
1/2 cup whole or 2% milk
1 large Granny Smith, Honeycrisp, or Pink Lady apple
4 tablespoons unsalted butter, divided
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground or grated nutmeg
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
Powdered sugar or maple syrup for serving
Directions
Preheat your oven to 425°F (220°C).
In a blender or bowl, combine the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Blend or whisk until smooth and well combined.
Add the flour to the egg mixture and blend or whisk until no lumps remain. Set the batter aside.
Peel, core, and slice the apple into thin, even slices.
Place a 10-inch (25 cm) cast-iron skillet or oven-safe nonstick pan over medium-high heat. Add 2 tablespoons of butter and let it melt and foam.
Once the butter is foaming, add the apple slices in a single layer and sprinkle 1.5 tablespoons of sugar over them. Cook for 3–4 minutes, stirring occasionally, until the apples begin to soften and the sugar starts to caramelize. They should be lightly golden and tender.
Reduce the heat to medium and add the remaining 2 tablespoons of butter around the apples, allowing it to melt and combine with the caramelized sugar. Stir to distribute evenly.
Sprinkle the remaining 1.5 tablespoons of sugar over the apples.
Pour the prepared batter over the apples, tilting the skillet to distribute it evenly. Do not stir.
Immediately transfer the skillet to the preheated oven and bake for 20–25 minutes, until the pancake is puffed and the edges are golden brown. The center should be set but still slightly tender.
Remove the pancake from the oven and let it cool for 1–2 minutes. It will naturally deflate as it cools.
Dust generously with powdered sugar or drizzle with maple syrup. Serve immediately while warm.
Comments
Every ingredient is a staple at any Charlotte grocery chain, and none requires a special trip—eggs, milk, flour, butter, sugar, and spices are cheaper per serving than many brunch alternatives. The stated 40 minutes is honest if you count oven time, though active prep is closer to 15 minutes; the batter comes together quickly and the apples need only peeling and slicing. A German apple pancake is a same-night dish that doesn't reheat well (it deflates), making it best for family breakfast or brunch rather than weeknight meal planning. This is a solid, economical choice for a weekend morning feed of six, with no ingredient hunting required anywhere in the Triangle.
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