Some weekend mornings call for something that feels a little extra without asking for much effort. That’s when I reach for this Caramelized Apple German Pancake. It bakes up in one pan, uses basic pantry ingredients, and fills the kitchen with the kind of apple-and-spice aroma that makes everyone wander in to see what’s going on. It’s simple, but it feels like you planned ahead.
I like this recipe because it works with whatever apples are in season at the market, and it turns them into a cozy, caramelized topping with almost no hands-on time. The batter comes together in a single bowl while the apples start to soften in the oven. If you want a comforting, sit-down breakfast or an easy dessert that still feels special, this one fits right in.
Caramelized Apple German Pancake
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Your Ingredient Checklist
- 1 cup thin apple slices, peeled
- 1/4 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 cup butter
- 1/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 5 large eggs
The Method
- Preheat your oven to 350°F (175°C) so it’s fully hot by the time the batter is ready.
- In a small bowl, combine the apple slices, 2 tablespoons of the granulated sugar, cinnamon, ginger, nutmeg, and allspice. Toss until the apples are evenly coated and no dry spice remains at the bottom of the bowl. Set aside.
- Cut the butter into four pieces and place them in a deep 10-inch cast iron skillet or an 8×8-inch baking dish. Spreading the butter out helps it melt quickly and evenly.
- Slide the skillet or baking dish into the oven for about 3–4 minutes, just until the butter is fully melted. Watch closely so it doesn’t brown or burn at this stage.
- Carefully remove the hot pan from the oven. Sprinkle the brown sugar evenly over the melted butter, covering the bottom as well as you can.
- Spread the spiced apple slices in an even layer over the brown sugar. Try to avoid big piles so the apples cook at the same rate.
- Return the pan to the oven while you prepare the batter. This gives the apples a head start on softening and caramelizing.
- In a medium bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, and salt. Stir until the mixture looks uniform.
- Gradually whisk in the milk. Keep whisking until the batter is smooth and no visible flour lumps remain. It should be pourable but not watery.
- Add the eggs one at a time, whisking well after each addition until fully incorporated. The batter will become thinner and slightly frothy.
- Stir in the vanilla extract until evenly distributed.
- Carefully take the hot pan with the apples out of the oven. Pour the batter slowly over the apples, aiming to cover them evenly without disturbing the layer too much.
- Return the pan to the oven and bake for 18–25 minutes, or until the center is set, the edges are puffed, and the sides are lightly browned. The pancake should not jiggle in the center when you gently move the pan.
- Remove from the oven. The pancake will start to deflate as it cools, which is completely normal. Slice and serve warm, straight from the pan.
Getting Apples Fully Caramelized
Good caramelization starts with the right apple and enough heat. Choose firm, seasonal apples that hold their shape when baked, like local varieties similar to Honeycrisp or Braeburn. Thin, even slices are key: if some pieces are too thick, they’ll steam instead of caramelize. When you preheat the apples in butter and brown sugar, make sure they sit in a single, mostly flat layer. If you prefer deeper caramel flavor, you can leave the pan with apples in the oven for an extra 3–5 minutes before adding the batter, watching that they just start to turn golden around the edges but don’t burn. Once the brown sugar is bubbling and the apples look glossy and slightly softened, they’re ready for the batter.
Pan Size and Puffiness
The size and depth of your pan will change how dramatically this German pancake puffs. A 10-inch cast iron skillet gives a good balance of height and even cooking, with nicely browned edges. An 8×8-inch baking dish will make the pancake slightly thicker and can take a couple of extra minutes to bake through the center. Whatever you use, make sure it’s well-heated with the butter before you add the batter — that hot pan helps the eggs expand quickly for better lift. If the pan is too large, the batter spreads too thin and won’t rise much; if it’s too small, the center can stay underdone while the edges brown too fast.
Frequently Asked Questions (FAQ)
Can I prepare any part of this Caramelized Apple German Pancake in advance?
You can prep a few components ahead to make this feel almost hands-off in the morning. Slice and season the apples up to a day in advance, then store them in an airtight container in the fridge. The dry ingredients (flour, sugar, salt, spices) can be mixed and kept in a sealed jar on the counter. Just don’t whisk the batter with eggs and milk until you’re close to baking, because the leavening power comes from the eggs expanding in a hot oven. A batter that sits too long can lose volume and bake up dense instead of light and puffy.
Why did my German pancake turn out dense instead of light and puffed?
Density usually comes from one of three issues: a cool oven, under-whisked batter, or the wrong pan. Make sure your oven is fully preheated to 350°F before the pan goes in; a cooler oven won’t give the eggs the quick lift they need. When mixing, whisk until the batter is smooth and slightly foamy, especially after adding the eggs, to trap a bit of air. Finally, use a preheated skillet or baking dish that’s not too small, so the batter is no more than a couple of centimeters deep. Overfilling the pan can leave the center custardy rather than puffed.
How can I adjust this recipe for different seasons and local produce?
This base recipe works well with whatever fruit is best where you live. In peak apple season, choose crisp, tart apples and keep the spice blend as written. In late winter, you can swap in firm pears and reduce the sugar slightly if they’re very sweet. In early summer, try a mix of thinly sliced stone fruit, but avoid very juicy varieties that release too much liquid or the pancake may not set properly. You can also adjust spices to match the season: add a pinch of cardamom in colder months or keep it simple with just cinnamon when fruit is extra flavorful.
Caramelized Apple German Pancake
Equipment
- 10-inch cast iron skillet or 8x8-inch baking dish
Ingredients
Caramelized apples and topping:
- 1 cup thin apple slices peeled
- 2 tablespoons granulated sugar for apples (sugar is divided)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 cup butter
- 1/4 cup brown sugar
Pancake batter:
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar remaining (sugar is divided)
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 5 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
For the caramelized apples and topping:
- In a small bowl, toss the apple slices with 2 tablespoons of the granulated sugar, cinnamon, ginger, nutmeg, and allspice; set this mixture aside.
- Cut the butter into quarters and place the pieces in a deep 10-inch cast-iron skillet or an 8x8 baking dish. Put the pan in the preheated oven for about 3–4 minutes, until the butter has fully melted.
- Remove the hot pan from the oven, sprinkle the brown sugar over the melted butter, arrange the spiced apples evenly on top, and then return the pan to the oven while you prepare the batter.
For the batter and baking:
- In a medium bowl whisk together the flour, the remaining 2 tablespoons granulated sugar, and the salt.
- Whisk in the milk until the mixture is smooth and no lumps remain.
- Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla.
- Carefully remove the hot pan from the oven and immediately pour the batter over the apples. Return the pan to the oven and bake for 18–25 minutes, until the center is set and the edges are puffed and lightly browned.
- The German pancake will begin to deflate as it cools; serve warm for the best texture.
