Name: German Apple Pancake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 3 large eggs, room temperature; 1 cup 2% milk; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 3 tablespoons butter; 2 tart baking apples, peeled and sliced; 3 to 4 tablespoons butter; 2 tablespoons sugar; Confectioners’ sugar, for sprinkling

Jump to Recipe· 4.5 from 140 reviews

If you’re craving something delightfully simple yet impressively delicious, I’ve got just the thing for you. This German Apple Pancake Recipe is one of my all-time favorites—it’s like a warm hug on a plate! The puffed-up edges, the tender apple topping, and that light dusting of confectioners’ sugar come together for a fan-freaking-tastic breakfast or brunch that’s sure to wow everyone at your table. Stick with me, and I’ll walk you through every step to nail this delightful dish.

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Why You’ll Love This Recipe

Effortless Elegance: This pancake looks fancy but is surprisingly simple to make with everyday ingredients.
Perfect Balance: Tart apples paired with a subtly spiced, fluffy pancake create a mouthwatering combo.
Family Favorite: Whenever I bring this to the table, I see happy, eager faces ready for seconds.
Quick to Prepare: With just about 15 minutes of prep and 20 minutes baking, it’s perfect for a last-minute treat.

The image shows a cast iron skillet on a white marbled surface filled with a Dutch baby pancake. The pancake has one thick, golden-brown, fluffy layer with slightly raised edges, holding a layer of cooked apple slices on top. The apple slices are soft, shiny, and caramel-colored, spread across the center of the pancake. Powdered sugar is sprinkled lightly over part of the apples and pancake edge. To the left of the skillet, there is a small white bowl filled with powdered sugar, and to the right, a brown bowl holding three green apples, one sliced. The scene is bright with natural light. Photo taken with an iphone --ar 2:3 --v 7 - German Apple Pancake, German Apple Pancake Recipe, easy apple pancake, fluffy apple pancake, breakfast with apple pancakes

Ingredients You’ll Need

The magic of this German Apple Pancake Recipe lies in its few simple ingredients that play beautifully together. Choosing fresh, quality ingredients really makes a difference, especially when the recipe is this straightforward.

Flat lay of peeled and thinly sliced tart baking apples, large brown eggs with smooth shells, a small pile of fine all-purpose flour, a stick of creamy yellow butter, a small bowl of white granulated sugar, a pinch of ground nutmeg powder, a glass of 2% milk with a slight creamy texture, and a dusting of white confectioners' sugar scattered lightly around, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - German Apple Pancake, German Apple Pancake Recipe, easy apple pancake, fluffy apple pancake, breakfast with apple pancakes

Eggs: Room temperature eggs blend better and help create the pancake’s fluffy texture.
Milk: I use 2% milk for a good balance of richness without overpowering the batter.
All-purpose flour: You want the classic texture here—soft but sturdy enough to puff up nicely.
Salt: Just a pinch to highlight all the flavors without being noticeable.
Ground nutmeg: A little spice goes a long way, adding warmth to the pancake batter.
Butter (for batter and topping): Use real butter for the best flavor, especially for that sizzling skillet finish.
Apples: Tart baking apples like Granny Smith give the perfect zing and hold up well when cooked.
Sugar (for topping): Just enough to caramelize the apples but not too sweet.
Confectioners’ sugar: The finishing touch that adds a delicate sweetness and pretty presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this German Apple Pancake Recipe is really adaptable, so don’t hesitate to personalize it! Whether you want to switch up the fruit, adjust sweetness, or make it gluten-free, there’s room to make it your own.

Fruit Variation: I’ve tried swapping apples with pears or even mixed berries — all delicious, but apples really give that signature tartness and texture I adore.
Gluten-Free Option: Use a gluten-free all-purpose flour blend if you’re avoiding gluten — just keep an eye on the batter consistency.
Spice It Up: Adding a hint of cinnamon or cardamom to the batter or apple topping brings a cozy twist I like during fall.
Vegan Adaptation: I experimented with almond milk and a flax egg replacement; it works nicely, though the crumb changes a bit.

How to Make German Apple Pancake Recipe

Step 1: Preheat and Prepare Your Skillet

Start by preheating your oven to 425°F, and place a 10-inch cast-iron skillet inside to heat up. This step is essential because when you pour the batter into the sizzling-hot pan, the edges puff up beautifully and become crisp. Trust me, using a cast-iron skillet makes all the difference here—it’s like magic for that perfect crust. If you’re using a different skillet, just make sure it’s oven-safe and preheated well.

Step 2: Blend the Batter

While the skillet is heating, combine the eggs, milk, flour, salt, and ground nutmeg in a blender. Blend everything until the batter is smooth and airy, which usually takes about 20 seconds. This quick blending helps the pancake rise nicely in the oven and keeps the batter free of lumps. I learned this trick the hard way by trying to whisk by hand—it works, but the blender definitely makes it lighter and easier.

Step 3: Melt Butter and Pour in Batter

Carefully take your hot skillet out of the oven (be careful—it’ll be scorching), then add the 3 tablespoons of butter. Return the skillet to the oven just until the butter starts bubbling and melting, but not browning. This step helps the batter spread evenly and gives the classic buttery crunch at the edges that I absolutely love.

Once the butter bubbles, pour the blended batter straight into the skillet, then bake uncovered for 20 minutes. You’ll see the pancake puff up dramatically and the edges turn a lovely golden brown—this is your queue that it’s ready.

Step 4: Cook the Apple Topping

While the pancake’s baking, toss the peeled and sliced apples into a skillet with butter and sugar. Cook over medium heat, stirring occasionally, until the apples become tender and just a little caramelized. I like my apples soft but still slightly holding their shape—it gives the perfect contrast to the fluffy pancake base.

Step 5: Assemble and Serve

Once your pancake is out of the oven, spoon the warm apple topping over it evenly, and sprinkle with a generous dusting of confectioners’ sugar. Cut into wedges and serve immediately while it’s still puffed and warm. Everyone at my house always digs right in without waiting, so don’t be shy!

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Pro Tips for Making German Apple Pancake Recipe

Warm Ingredients Matter: Make sure eggs and milk are at room temperature for better blending and fluffier results.
Don’t Skip the Hot Skillet: Pouring batter into a hot pan is key to achieving the classic puff and crisp edges, so preheat thoroughly.
Butter Timing: Add butter to the skillet and wait for it to bubble before pouring batter—it prevents soggy spots.
Watch Your Bake Time: Bake just until puffed and golden; overbaking risks a dry pancake, so check at 20 minutes.

How to Serve German Apple Pancake Recipe

A black cast iron skillet holds a Dutch baby pancake with a golden brown edge and a soft, pale yellow center. On top, there is one layer of glossy caramelized apple slices, warm amber in color and slightly shiny. The edges of the pancake and some apple slices are dusted lightly with powdered sugar, adding a fine white texture. The skillet rests on a folded light green cloth placed on a white marbled surface. Nearby, there is a white bowl filled with powdered sugar and a wooden bowl holding three whole green apples with bright green skin, one apple partially sliced. Photo taken with an iphone --ar 2:3 --v 7 - German Apple Pancake, German Apple Pancake Recipe, easy apple pancake, fluffy apple pancake, breakfast with apple pancakes

Garnishes

One of my favorite garnishes is simply a dusting of confectioners’ sugar—classic, elegant, and adds a hint of sweetness without overpowering the tart apples. Sometimes, I like topping with a dollop of whipped cream or a scoop of vanilla ice cream if it’s served for dessert or a special brunch.

Side Dishes

I usually pair this with crispy bacon or sausage for a hearty contrast, plus a fresh fruit salad or a citrusy yogurt for a refreshing balance. It’s wonderful because these sides give you some protein and brightness to round out the meal.

Creative Ways to Present

For holidays or brunch parties, I sometimes serve the pancake directly in the skillet for a rustic look, or slice it onto pretty plates and drizzle with maple syrup and cinnamon. Adding edible flowers or fresh mint leaves on top also makes for a charming presentation that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pancakes tightly in plastic wrap or store in an airtight container in the fridge for up to two days. The texture changes a bit—edges won’t be as crisp—but reheating fixes most of that.

Freezing

If I want to stash some for later, I freeze slices individually on a baking sheet, then transfer to a freezer bag. They freeze well for up to a month and thaw quickly when you’re ready to indulge.

Reheating

I recommend reheating leftover pancake slices in a toaster oven or regular oven at 350°F for 5-7 minutes to regain that crisp edge and warm the apples perfectly. Microwaving works too but tends to soften the textures.

FAQs

Can I use different types of apples for this German Apple Pancake Recipe?

Absolutely! While tart baking apples like Granny Smith work best for their firmness and bright flavor, you can experiment with Fuji, Honeycrisp, or even a blend. Just keep in mind that sweeter apples will make the topping less tart, and softer apples may cook down faster, so adjust cooking time accordingly.
Do I need a cast-iron skillet to make this recipe?

A cast-iron skillet is ideal because it distributes heat evenly and holds temperature well, which helps the pancake puff and develop crisp edges. However, if you don’t have one, use a heavy oven-safe skillet and just make sure to preheat it thoroughly before adding the batter.
How do I prevent the pancake from sticking to the skillet?

Melt enough butter in the hot skillet before pouring the batter, and make sure it’s bubbling but not browned. This creates a buttery barrier that helps the pancake release easily. Also, letting the pancake cool for a minute before slicing can help, but this recipe usually slides right out if you use the right pan and enough butter.
Can I prepare the batter ahead of time?

I recommend preparing the batter fresh right before baking to keep it airy and ensure it rises well. If you mix it too far in advance, it can settle and lose some lift, resulting in a denser pancake.
Is it okay to add sugar to the pancake batter?

This recipe uses sugar in the apple topping and confectioners’ sugar for garnish to keep the pancake itself light and not overly sweet. If you like it sweeter throughout, you can add a tablespoon of sugar to the batter, but I find it unnecessary with the apple topping doing the sweet work.

Final Thoughts

This German Apple Pancake Recipe holds a cozy spot in my kitchen rotation because it strikes the perfect balance between simple prep and impressive results. It’s the kind of dish you can pull together quickly, but it wow’s everyone with its puffed edges and melting apple topping. If you’re looking for a breakfast or brunch dish that’s both comforting and a little special, I can’t recommend this enough. Go ahead—give it a try, and I bet it’ll become your go-to as well!