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German Apple Pancake

This recipe creates a classic German Apple Pancake, also known as an oven-baked or Dutch baby pancake. It involves a simple batter poured over sauteed cinnamon apples in a hot, oven-safe skillet, resulting in a dramatically puffed pancake with tender fruit, perfect for a breakfast or brunch treat.
Print Recipe
Course Breakfast
Cuisine central europe
Servings 4 people
Calories 1228.2 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Oven-Safe Skillet (approx. 10-inch) Cast iron or heavy bottom recommended
  • 1 Vegetable Peeler
  • 1 Sharp Knife

Ingredients
  

Main

  • 3 eggs
  • 1/3 cup flour
  • 1/2 cup milk
  • 1/4 esp. salt
  • 2 apples peeled, cored and sliced thinly
  • juice of 1 lemon
  • 4 Tbsp. butter divided
  • 1/2 tsp. cinnamon
  • 1/4 cup sugar

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, whisk together the eggs, flour, milk, and salt until smooth.
  • Peel, core, and thinly slice the apples; toss them with lemon juice to prevent browning.
  • Add 2 Tbsp. of butter to a 10-inch oven-safe skillet and place it in the preheating oven until the butter is melted and sizzling.
  • Carefully remove the hot skillet from the oven, add the sliced apples, cinnamon, and sugar, and return to the oven to cook the apples for about 5-7 minutes, or until slightly softened.
  • Remove the skillet again, add the remaining 2 Tbsp. of butter, tilting to coat the pan.
  • Pour the prepared batter evenly over the hot apple mixture in the skillet.
  • Immediately return the skillet to the oven.
  • Bake for 20-25 minutes, or until the pancake is dramatically puffed around the edges and golden brown.
  • Carefully remove from the oven and serve hot, directly from the skillet or transferred to a serving plate.

Notes

Ensure your oven-safe skillet is well-preheated before adding the butter and apples; this helps create a caramelized layer. The batter should be lump-free – whisk wet ingredients into dry gradually. Don't open the oven door frequently during baking, as this can cause the pancake to deflate. Serve immediately as it will puff significantly in the oven and settle quickly upon cooling. A dusting of powdered sugar or a drizzle of maple syrup makes a lovely finish.