Why You’ll Love This Recipe

I love this recipe because the apples caramelize beautifully in the skillet, adding natural sweetness and warm spice. The batter puffs dramatically in the oven, giving me a pancake that feels part soufflé, part pastry. It’s delicious with powdered sugar, maple syrup, or even a dollop of yogurt, making it versatile for any breakfast mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large eggs
1/2 cup unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg

1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large tart apple – peeled, cored, and sliced

Directions

I start by combining the eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl. While stirring constantly, I gradually mix in the milk. I add the vanilla, melted butter, and 1/2 teaspoon nutmeg, then let the batter rest for 30 minutes or overnight to develop its texture.

I preheat my oven to 425 degrees F (220 degrees C).

In a 10-inch oven-proof skillet, I melt the 1/4 cup butter and brush it up the sides. In a small bowl, I combine 1/4 cup sugar with the cinnamon and 1/2 teaspoon nutmeg, then sprinkle this mixture over the melted butter in the pan. I arrange the apple slices neatly in the skillet and sprinkle the remaining 1/4 cup sugar over the top.

I place the skillet over medium-high heat until everything begins to bubble. Then I slowly pour the rested batter over the apples.

I bake the pancake for 15 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and bake for another 10 minutes. Once done, I slide the pancake onto a serving platter and cut it into wedges.

Servings and Timing

This recipe makes 4 servings and takes about 1 hour 15 minutes total:
– 15 minutes prep
– 30 minutes resting time
– 30 minutes cooking

Variations

I sometimes add a splash of lemon juice to brighten the apples. A sprinkle of powdered sugar or a drizzle of caramel sauce makes it dessert-worthy. I also love swapping the apple for pears or mixed berries. For extra indulgence, I stir a pinch of cardamom into the sugar-spice mix.

Storage/Reheating

I prefer this pancake fresh from the oven, but leftovers keep for up to 2 days in the refrigerator. I reheat slices in a 300-degree oven until warm to maintain the texture. Microwaving works in a pinch but softens the edges.

FAQs

Can I mix the batter the night before?

Yes, I often do. It gives the pancake a richer, smoother texture.

Can I use non-dairy milk?

Yes, almond or oat milk works well.

Do I need a cast-iron skillet?

Any oven-safe 10-inch skillet works.

Can I make it gluten-free?

I use a cup-for-cup gluten-free flour blend with good results.

Why let the batter rest?

It improves the texture and allows the flour to hydrate.

Can I use sweet apples instead of tart?

Yes, but the pancake will be sweeter.

Can I add more spices?

Absolutely—ginger, cardamom, or allspice are delicious additions.

Why did my pancake not puff?

The oven may not have been hot enough, or the pan may have cooled before baking.

Can I use apple pie filling?

Yes, though I prefer fresh apples for better texture.

How do I keep the edges crisp?

I make sure the skillet and oven are fully preheated before pouring in the batter.

Conclusion

I love making this German Apple Pancake because it transforms simple ingredients into a stunning, flavorful breakfast with minimal effort. The tender apples, warm spices, and custardy batter create a comforting dish that feels special every time I serve it. Whether for a weekend brunch or a holiday morning, it’s always a hit.