When most Americans think of pancakes, they picture stacks of hot, steamy cakes, dripping with butter, maple syrup, or fruit. American pancakes are cooked on a hot griddle or in a frying pan. They’re formed from a runny batter that’s poured into rounds. The cakes are flipped once during cooking before being removed to a plate and served alongside eggs and bacon or sausage.
However, in other parts of the world, the idea of pancakes conjures up a different image. Our recipe for a classic German Apple Pancake tends toward the European version of a pancake, something that many Americans might call a “Dutch baby.” This style of the pancake is entirely different from American pancakes. European pancakes rely on eggs for fluffiness, rather than baking powder. The batter is poured into a hot skillet, cooked for a few moments, and then the whole skillet is placed in a hot oven and baked. There is no flipping the pancake with a spatula.
My Amazing German Apple Pancake Recipe
- Large skillet
- Medium-Sized Bowl
- Small bowl
- 4 pcs Medium-Sized Cooking Apples
- 2 tbsp Butter
- 1/4 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Lemon Juice
- 2 pcs Large Eggs
- 3/4 cup Half and Half
- 1 teaspoon Vanilla Extract
- 1/2 cup Flour
- 1 tbsp Sugar
- 1/2 teaspoon Salt
- Powdered Sugar for topping
- Preheat your oven to 450 degrees. It’s very important that the oven is extremely hot as soon as you place the skillet inside it. This will help the pancake immediately fluff up and achieve maximum height.
- Wash, peel, and slice the apples. You want larger chunks that are about ½ inch thick.
- In an oven-safe, non-stick or well-seasoned cast-iron skillet, melt the butter.
- When the butter is sizzling and just starting to brown a little bit, add the apples along with the brown sugar and the cinnamon.
- You will want to cook this mixture for about ten minutes, until the sugar is caramelized and the liquids are thick, rather than runny.
- While the apples are cooking, you can prepare the pancake.
- In a medium-sized bowl, use a wire whisk to combine the flour, sugar, and salt.
- In a separate, smaller bowl, use a whisk to mix together the eggs, half and half, and vanilla.
- Pour the egg mixture into the flour mixture and use a wire whisk to thoroughly combine the two mixtures.
- Set this aside until the apples are finished cooking.
- When the apple mixture is cooked brown and bubbly stir in the lemon juice.
- When the oven is completely hot, pour the pancake batter around the outside edges of the pan and then over all of the apples in the center of the pan.
- Remove the skillet from the stovetop and place it in the hot oven. Close the oven door and lower the oven temperature to 425 degrees.
- The outer edges of the pancake will begin to rise and brown. Bake the pancake for 18 to 24 minutes until the outer edges of the pancake are a light golden brown and rising above the rim of the skillet.
- Remove the skillet from the oven.
- Lightly, using a spatula or a butter knife, try to loosen the edges of the pancake from the skillet. With a quick flip of the wrist, invert the skillet onto your serving plate.
- Dust the top of the pancake with a few teaspoons of powdered sugar.
- Cut into wedges and serve piping hot.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.