German Apple Pancake, also known as a Dutch baby, is a puffed, oven-baked pancake that’s both light and fluffy, yet rich with the comforting flavors of caramelized apples and cinnamon. The batter, similar to a popover, rises dramatically in the oven, creating a golden, crispy exterior with a soft, custard-like center. The sweet-tart apples and buttery cinnamon coating elevate this dish into a special breakfast or brunch treat. Simple to prepare and impressive to serve, this German apple pancake is a delightful way to start the day.
Ingredients:
- 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar (for garnish)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a 10-12 inch oven-safe skillet, melt the butter over medium heat. Add the apple slices, sugar, and cinnamon, cooking for 5-7 minutes, until the apples are softened and lightly caramelized. Remove from heat and set aside.
- In a blender or a bowl, whisk together the eggs, flour, milk, vanilla, and salt until smooth.
- Pour the batter over the apples in the skillet.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the pancake is puffed and golden brown.
- Remove the skillet from the oven and let the pancake deflate slightly. Dust with powdered sugar before serving.
Serve your German apple pancake warm and enjoy its crispy edges and tender, apple-filled center!
