Apfelpfannkuchen (Baked German Apple Pancake)

german apple pancake

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown color in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.


Apfelpfannkuchen (Baked German Apple Pancake)Apfelpfannkuchen (Baked German Apple Pancake)
Recipe by
Published on November 19, 2011

A soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — wonderful for breakfast or for dessert

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Ingredients:
  • 1/2 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • pinch of sea salt
  • 4 large eggs
  • 1 cup whole milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large apple, cored and cut into thin slices
  • 1/4 cup brown sugar
Instructions:
  • In a large bowl, mix the flour, sugar, baking powder and salt. Mix in the eggs until combined. Stir in the milk, followed by the melted butter, vanilla and nutmeg. Let the batter rest for 30 minutes to an hour.

  • Preheat an oven to 425°. On the stove, melt the butter in a large 10-inch cast-iron or oven-safe skillet over low heat, and use a brush to coat the sides of the pan.

  • Meanwhile, combine 1/4 cup of brown sugar with the cinnamon and nutmeg. Sprinkle the mixture over the bottom of the skillet and then line the pan with slices of apple. Sprinkle the remaining 1/4 cup of brown sugar over the apples. Turn up the heat to medium-high and let the pan sit for a few minutes until the brown sugar starts to bubble.

  • Remove the pan from heat, and gently pour the batter over the apples. Place the pan in the preheated oven and bake for 15 minutes, then reduce the heat to 375° and bake for 10 more minutes or until the pancake is a deep golden brown and a toothpick inserted in the pancake comes out clean.

  • Remove from heat and slide a rubber spatula around the edges to loosen the pancake from the sides. Serve hot or warm. Leftover pancake can be wrapped in aluminum foil and refrigerated for up to 2 days, then reheated at 300° for 15 - 20 minutes.

Makes one 10-inch pancake

Apfelpfannkuchen

Other baked breakfast delights from Lisa's Vegetarian Kitchen:
Baked Blueberry & Peach Pancakes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce
Baked Strawberry Pancakes
Baked Strawberry Ricotta French Toast

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9 comments:

ilovecooking said...

Thanks for posting this recipe. It's perfect for this time of year when apples are in abundance. This recipe reminds me of something my cousin made. She sliced some apples in half and baked them in the oven. Then topped them with honey and walnuts. She made it for thanksgiving one year. Anyways, great recipe. I can't wait to make it :)

bellini said...

I agree that we deserve to treat ourselves and weekends are for just that!

simply.food said...

This dessert looks very delectable and it's perfect for my event C.E.D.D Apples that I am currently hosting @ my blog simply.food. Please do send it in it's such a nice recipe.My 1st visit here you have a wonderful space.

Jesica @ Pencil Kitchen said...

It has temptation spelt all over it!

Jay said...

wow...sounds scrumptiously tasty..
first time here..lovely space you have..
nice presentation with excellent cliks..
Am your happy follower now.;)
do stop by mine sometime..
Tasty Appetite

Priya said...

German apple pancake looks super delicious.

Laavanya said...

What a fun name! That looks absolutely delightful.. can't say I've tasted this before but hope to very soon.

Gary said...

Thanks for this recipe! :) We made a vegan version this morning, usuing mashed banana instead of eggs, almond milk, and Earth Balance vegan butter. Delicious!

Karen Talluto said...

Delicious!!! We are big German pancake fans at our house and this is a fantastic recipe! I love the nutmeg! My son could not get enough!
So happy I found your blog!