A German Apple Pancake, sometimes called a Dutch Baby, is an oven-baked pancake that puffs dramatically in the oven and settles into a soft, custardy center with crisp edges. This version bakes right over caramelized apples cooked in butter, brown sugar, and cinnamon, creating a warm skillet breakfast that’s simple to make.
The Easiest German Apple Pancake Recipe
This German Apple Pancake is a Dutch baby-style pancake baked right over a layer of cinnamon apples. It’s part crepe, part popover, with a soft custard center and caramelized fruit doing most of the sweetening. (You can also make a peach version which is just as delicious)
My grandparents were from Germany, but what landed in my kitchen was the American side of German cooking. This apple version may not be authentic but it reminds me of home and I love the flavor and texture. It’s also a great breakfast or brunch recipe for those mornings when you all want to eat at the same time.
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Not sure what to make for dinner? You probably have everything you need in your fridge and pantry to treat yourself to breakfast for dinner.
A bag of apples, a carton of eggs, some milk, and you’re basically there. Once the apples are peeled, the rest is mostly whisking and baking time. You melt butter in a hot skillet, add apples, brown sugar, and cinnamon, and let the fruit soften just until it caramelizes around the edges. Then the batter goes right over the top and heads back into a hot oven, where steam and trapped air make it puff dramatically before it settles into gentle ripples.
If you’ve every made popovers, this pancake rises and falls just like a popover. It has more of a custard filling, but it still feels light.
The apples provide most of the sweetness, so you can serve this straight out of the pan with nothing on top, or add a dusting of powdered sugar or a drizzle of maple syrup. It’s lighter than a tall stack of pancakes, and you don’t have to stand at the stove while everyone waits for their pancakes! Serve it with some caramelized bacon for a real treat.
2 Key Ingredients for a Fluffy Dutch Baby Pancake
You’ll find exact amounts in the recipe card at the bottom of the post. Here’s what to have ready on the counter.
- Apples: You’ll need 2–3 apples, peeled and sliced, enough to cover the bottom of your skillet. Use what you have: Fuji or Honeycrisp if you like a sweeter apple, Granny Smith if you prefer a little tartness. Mix and match if you’d like. Aim for apples that keep their shape instead of turning to applesauce.
- Milk: Use whole milk or at least something with a bit of fat. Skim will not give the same tender, custardy texture.
From Caramelized Apples to Oven Puff
Step One: Caramelize the Apples
Step Two: Whisk the Batter
Step Three: Pour and Bake
Pro Tip: A cast-iron pan is perfect for this, but if you don’t have one, any oven proof skillet will work, it may just take a bit longer to cook.
This pancake is best a few minutes after it comes out of the oven, when the edges still have a little crispness, and the center is soft.
If you want a breakfast that feels a little special but doesn’t require standing at the stove flipping pancakes, this German Apple Pancake is hard to beat. The apples caramelize in butter and brown sugar while the batter bakes into a golden, custardy pancake that everyone can slice straight from the skillet. Serve it warm with a little powdered sugar or maple syrup and breakfast is done.
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German Apple Pancake (Dutch Baby) Baked with Cinnamon Apples
Ingredients
- 2-3 apples About 3 cups, peeled, sliced and cut into pieces
- 4 tablespoons sugar divided
- 1 teaspoon cinnamon
- ¼ cup butter
- ¼ cup brown sugar
- ¾ cup flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup milk not skim
- 1 teaspoon vanilla
- 5 eggs
Equipment
Instructions
- Preheat the oven to 400º.
- In a small bowl combine 3 tablespoons of sugar and cinnamon. Set aside.
- Cut butter into chunks and place in a cast iron skillet or oven proof pan. Place in the oven and let melt for about 3 minutes. The butter should be melted but don't let it burn. Remove the skillet and stir the brown sugar into the butter. Spread apples on top and sprinkle with cinnamon sugar mixture. Place in the oven and cook for 10-15 minutes until the apples are caramelized, stirring half way through.
- While the apples are cooking, whisk together the flour, 1 tablespoon sugar, salt and nutmeg in a large bowl. Slowly add milk, whisking constantly until there are no lumps. Beat in the vanilla and eggs with a hand mixer, beating for 2 minutes until foamy. Let the batter rest for 5 to 10 minutes.
- Remove the pan of apples from the oven and pour the batter over the apple mixture. Bake for about 20 minutes until golden brown and the center is set. The pancake will puff up substantially and then fall once removed form the oven.
Barbara’s Tips + Notes
- Let the batter rest: Let the batter rest for at least 5 minutes and up to 20 minutes if you have time.
- Cook apples just to tender: Cook the apples until they are tender but not mushy.
- Make it without apples: This pancake is delicious even without the apples.
- Adjust for pan type: If you aren’t using an iron skillet, it may take a little longer to cook.
- Simple serving options: This is great served with a little powdered sugar, or you can use maple syrup.
- Don’t use skim milk: It won’t have the same texture with skim milk; it needs a little fat.
Nutrition
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Cat says
Fantastic! Even pleased the parental units. Thank you.
Barbara Curry says
That’s a win!