German Apple Pancake
Updated: May 5
Called Apfelpfannkuchen in German, this huge light and airy puff pancake is nothing like ordinary American pancakes. This custardy European pancake is made from a batter that is poured over caramelized apples in a cast iron pan and baked until puffy and golden brown. With a buttery, caramely topping, this unbelievable pancake doesn't require any syrup.
1 cup tart cooking apples (like Granny Smith), peeled and thinly sliced
¼ cup granulated sugar, divided
1 Tbsp fresh lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ cup salted butter, cubed
¼ cup light brown sugar
¾ cup all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
5 large eggs
1 tsp pure vanilla extract
Confectioners' sugar, for dusting (optional)
Preheat oven to 350°F.
In a small bowl, toss the apple slices with 2 tablespoons sugar, lemon juice, cinnamon, and nutmeg; set aside.
Put the butter in a deep cast iron skillet or an 8x8-inch baking dish. Place the skillet or baking dish in the oven for 3 to 4 minutes to melt the butter.
Take the dish out of the oven and evenly sprinkle the brown sugar over the melted butter. Evenly distribute the apple slices on top of the brown sugar. Put the dish back in the oven to keep warm while you make the batter.
In a medium bowl, whisk together the flour, remaining 2 tablespoons sugar, baking powder, and salt. Slowly whisk in the milk, and continue whisking until no lumps remain.
Add in the eggs, one at a time, whisking well after each addition until the eggs are incorporated. Then stir in the vanilla extract.
Take the dish out of the oven, and pour the batter over the apples. Bake for 18-25 minutes, or until the center is set , the apples are tender, and the edges are lightly browned. Dust with confectioners' sugar (optional), then cut and serve immediately.