Apple Cinnamon German Pancake Recipe

There’s something magical about the moment a German pancake puffs up in the oven. Now imagine that glorious rise infused with sweet apples and cinnamon, the edges crisping to a golden hue while the center stays soft and custardy. That’s exactly what you get with this Apple Cinnamon German Pancake. It’s warm, spiced, buttery, and the kind of breakfast that makes you linger at the table just a little longer.

Behind the Recipe

This recipe came to life on a chilly morning when regular pancakes felt too ordinary, and something cozier was calling. I remember slicing apples while the oven preheated, the smell of cinnamon already warming up the kitchen. The pancake bubbled up dramatically, then gently fell as it cooled, forming tender valleys perfect for syrup. It became a weekend staple ever since.

Recipe Origin or Trivia

German pancakes, also known as Dutch Babies, actually have no direct ties to Germany. The name “Dutch” was a corruption of “Deutsch,” meaning German, brought to America by German immigrants. Traditionally baked in cast iron skillets, these pancakes are closer to popovers than flapjacks. The addition of apples and cinnamon adds a comforting twist rooted in European fall flavors.

Why You’ll Love Apple Cinnamon German Pancake

There are so many reasons this recipe wins hearts again and again.

Versatile: Enjoy it as breakfast, brunch, or even dessert with a scoop of ice cream.
Budget-Friendly: Simple pantry staples and a couple apples are all you need.
Quick and Easy: No flipping pancakes here—just mix, pour, and bake.
Customizable: Add nuts, raisins, or switch apples with pears or peaches.
Crowd-Pleasing: Its dramatic puff and aroma alone make it a showstopper.
Make-Ahead Friendly: Prep the apples and batter the night before.
Great for Leftovers: Tastes just as good reheated with a little syrup drizzle.

Chef’s Pro Tips for Perfect Results

A few tricks make this dish go from good to unforgettable.

• Let the batter rest for 10 to 15 minutes to help it puff better.
• Preheat your skillet in the oven for a rich, golden crust.
• Slice apples thinly so they cook through without staying crunchy.
• Don’t open the oven door while baking—it can collapse prematurely.
• Serve immediately for the most dramatic presentation and texture.

Kitchen Tools You’ll Need

You won’t need much, but the right tools make a big difference.

Cast Iron Skillet: Essential for even heat and that crisp edge.
Blender or Whisk: To get a smooth, airy batter.
Mixing Bowl: Great for prepping apples and dry ingredients.
Spatula: For stirring the apples while they cook in butter.
Oven Mitts: The skillet gets very hot, so safety first.

Ingredients in Apple Cinnamon German Pancake

What makes this dish sing is the harmony between soft custard and warm spice. Let’s look at what you’ll need.

1. Eggs: 4 large eggs. They form the base, giving the pancake lift and structure.
2. Milk: 2/3 cup whole milk. Adds moisture and richness.
3. All-purpose flour: 2/3 cup. The backbone of the batter.
4. Granulated sugar: 2 tablespoons. Sweetens the base just enough.
5. Ground cinnamon: 1 teaspoon. Gives it that cozy, spiced flavor.
6. Salt: 1/4 teaspoon. Balances sweetness and brings out flavor.
7. Vanilla extract: 1 teaspoon. Adds depth and warmth.
8. Unsalted butter: 2 tablespoons for the skillet. Helps crisp the edges.
9. Apples: 1 to 2 medium apples, thinly sliced. Bring fruity freshness and texture.

Ingredient Substitutions

Sometimes you’ve got to work with what’s on hand.

Milk: Almond milk or oat milk works just fine.
All-purpose flour: Try gluten-free 1:1 baking flour.
Granulated sugar: Brown sugar adds deeper flavor.
Apples: Pears or peaches are lovely alternatives.
Butter: Use coconut oil for a dairy-free option.

Ingredient Spotlight

Apples: Tart varieties like Granny Smith hold their shape and balance the sweetness.
Ground Cinnamon: A warming spice that elevates simple fruit into something comforting and aromatic.

Instructions for Making Apple Cinnamon German Pancake

Making this dish is as delightful as eating it. Here’s how to bring it to life.

1. Preheat Your Equipment:
   Preheat your oven to 425°F. Place the cast iron skillet inside to heat as the oven warms up.
2. Combine Ingredients:
   In a blender or bowl, combine eggs, milk, flour, sugar, cinnamon, salt, and vanilla extract. Blend or whisk until smooth and airy. Let the batter rest for 10–15 minutes.
3. Prepare Your Cooking Vessel:
   Carefully remove the hot skillet from the oven. Add butter and swirl it around to melt completely, then toss in the sliced apples. Return to the oven for 5 minutes to slightly soften and sizzle the apples.
4. Assemble the Dish:
   Pour the rested batter evenly over the apples in the hot skillet. Do not stir.
5. Cook to Perfection:
   Bake for 18 to 22 minutes until the pancake is puffed and golden, especially around the edges.
6. Finishing Touches:
   Once out of the oven, the pancake will slowly deflate—this is normal. Dust with powdered sugar and drizzle with maple syrup or honey.
7. Serve and Enjoy:
   Slice and serve immediately while warm. It’s divine on its own or with fresh whipped cream.

Texture & Flavor Secrets

The edges crisp like a popover, while the center stays tender and custardy. The apple slices melt into the pancake, laced with cinnamon and kissed with sweetness. The buttery base combined with the baked fruit brings out notes of caramel and warmth in every bite.

Cooking Tips & Tricks

Keep these little tricks in your apron pocket.

• Use room-temperature eggs and milk for better rise.
• Thinly slice apples to ensure they soften completely.
• Rest the batter before pouring to develop better structure.
• Serve straight from the oven for the best visual wow and texture.

What to Avoid

These common mishaps can flatten your pancake dreams.

• Don’t skip preheating the skillet—it’s what gives that puff.
• Avoid overmixing the batter or it may toughen.
• Don’t open the oven door mid-bake or it can collapse too soon.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This pancake is best fresh but can still shine the next day. You can slice the apples the night before and keep the batter chilled. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven. It also freezes well in slices, just wrap them tightly.

How to Serve Apple Cinnamon German Pancake

Serve it dusted with powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream. It pairs beautifully with crispy breakfast sausage or a light green salad if you want to lean savory. A warm mug of coffee or apple cider is the perfect match.

Creative Leftover Transformations

If you somehow have leftovers, here’s how to keep things interesting.

• Reheat and top with Greek yogurt and granola for a breakfast twist.
• Slice into strips and pan-fry for crispy French toast-style dippers.
• Layer with vanilla pudding for a pancake parfait.

Additional Tips

Little details go a long way here.

• Add a pinch of nutmeg for extra warmth.
• Sauté apples in brown sugar and butter before adding for caramel depth.
• Use clarified butter to prevent browning too fast.

Make It a Showstopper

Presentation makes the difference. Bake in a pretty skillet and bring it straight to the table. Dust powdered sugar right before serving and slice at the table for dramatic effect. A sprig of mint or extra apple slices on the side adds flair.

Variations to Try

• Maple-Pecan: Add toasted pecans and a maple glaze drizzle.
• Berry Burst: Swap apples for blueberries or raspberries.
• Savory Style: Omit sugar and cinnamon, and add herbs and cheese.
• Pumpkin Spice: Mix in a bit of pumpkin puree and fall spices.
• Tropical: Try mango and coconut flakes for a sunny twist.

FAQ’s

Q1: Can I make this without a cast iron skillet?

Yes, use any oven-safe baking dish, but cast iron gives the best results.

Q2: What kind of apples are best?

Granny Smith or Honeycrisp for balance and texture.

Q3: Can I make this dairy-free?

Yes, use plant-based milk and coconut oil instead of butter.

Q4: Why did my pancake deflate?

It’s supposed to. The puff collapses naturally after baking.

Q5: Can I double the recipe?

Absolutely, just use a larger pan or two skillets.

Q6: Is it freezer-friendly?

Yes, slice and wrap tightly. Reheat in the oven or toaster.

Q7: Do I have to peel the apples?

Peeling is recommended for tenderness, but you can leave them on for texture.

Q8: Can I use whole wheat flour?

Yes, but the texture will be slightly denser.

Q9: Can I skip the sugar?

Sure, especially if topping with syrup or sweet apples.

Q10: Can I make it in muffin tins?

Yes, adjust the bake time to around 12–15 minutes.

Conclusion

This Apple Cinnamon German Pancake isn’t just breakfast, it’s a little moment of joy baked into your morning. Whether you’re sharing it with family or savoring it solo with a coffee in hand, trust me, you’re going to love this. It’s cozy, simple, and worth every bite.

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