German Apple Pancake Recipe

What could be better than savoring a sizable puffy pancake baked with fresh apples and topped with a liberal amount of powdered sugar and a drizzle of maple syrup on a weekend morning? When the mood strikes, make this German apple pancake, also known as an apple oven pancake, for a quick but special breakfast for you or your loved ones. This oven-baked magic only requires a few simple ingredients and 30 minutes to prepare.

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German Apple Pancake

German Apple Pancake Recipe

A simple, sweet, and special breakfast dish that can be prepared practically any day is this large, shareable, puffy baked pancake topped with thinly sliced apples, powdered sugar, and maple syrup.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 213 calories, Sugar 16. 3 g, Sodium 437. 2 mg, Fat 8. 9 g, Saturated Fat 4. 7 g, 0 g trans fat, 28 g carbs, 1 g fiber, and 5 g protein. 6 g, Cholesterol 110. 5 mg.


  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon vanilla
  • Pinch salt
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 2/3 cup milk
  • 3 tablespoons butter
  • 1 or 2 large or small, cored, thinly sliced tart apples, either peeled or unpeeled
  • Powdered sugar and maple syrup, for topping


  1. Heat oven to 425°F. Whisk the following ingredients in a medium bowl until thoroughly combined and frothy: sugar, cinnamon, lemon zest, vanilla, salt, and eggs. Whisk in flour and milk until batter is smooth.
  2. Melt butter in a 10-inch cast-iron skillet or other oven-safe pan over medium heat. Then, using a pastry brush, paint the skillet’s sides with the melted butter. Sliced apples should be placed in the bottom of the skillet. Carefully pour batter over the apples. Transfer skillet to oven.
  3. Pancakes should be baked for 18 to 22 minutes, or until golden brown and puffy. Dust with powdered sugar. Serve immediately, topped with maple syrup.

How To Make A German Apple Pancake


What is the difference between German pancakes and regular pancakes?

German pancakes use a lot more eggs and no leavening agent, such as baking soda or powder, to make the pancakes puffy. When cooked properly, the thick batter of regular pancakes becomes fluffier. German pancakes have a shallow center that is denser and edges that resemble popovers.

Why are German pancakes called German pancakes?

German pancakes and Dutch babies are nearly identical, but the dish is thought to have originated in Germany rather than the Netherlands.

Why are my German pancakes flat?

German pancakes are supposed to have a flat center. If the edges are flat, either the oven or the pan are probably not hot enough to cause this. When the batter is poured into the pan, if the dish is not hot, steam won’t be produced; instead, the batter will set and bake evenly.

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