Apple Cinnamon German Pancake Recipe

Imagine pulling a warm, puffy pancake out of the oven, its edges golden and crisp while the center cradles tender apple slices soaked in cinnamon sugar. The aroma alone is enough to draw everyone into the kitchen. This Apple Cinnamon German Pancake is one of those cozy, rustic recipes that feels like home. Slightly custardy in the middle, crispy at the edges, and infused with the sweet warmth of spiced apples, it’s a breakfast worth waking up early for—or serving for dessert when comfort is calling.

Behind the Recipe

This recipe came about on a chilly morning when I wanted something more indulgent than a bowl of oatmeal but easier than flipping pancakes one by one. I had a few apples rolling around and a craving for something warm and cinnamon-kissed. That’s when the German pancake came to mind. It’s like a cross between a crepe and a soufflé, and the moment I layered apples in the middle, I knew I had a keeper. One skillet, no flipping, and a whole lot of flavor.

Recipe Origin or Trivia

German pancakes, also called Dutch Babies, actually have more roots in American kitchens than German ones. Popularized in the early 1900s by a Seattle café, the name was inspired by the daughter of the café’s owner who called them “Deutsch” pancakes. These oven-baked treats puff up dramatically thanks to the steam created by the eggs and milk, forming a tender center and crisp edges that hold all kinds of toppings—from lemon and sugar to apples and cinnamon, like this one.

Why You’ll Love Apple Cinnamon German Pancake

This one’s a total game-changer. Whether you’re making breakfast for the family or just want something special for yourself, here’s why you’ll want to make it again and again:

Versatile: Perfect for breakfast, brunch, or dessert—dress it up or keep it simple.
Budget-Friendly: Uses basic pantry ingredients, nothing fancy needed.
Quick and Easy: One bowl, one pan, and into the oven it goes.
Customizable: Switch up the fruits or spices based on the season.
Crowd-Pleasing: Everyone loves the dramatic puff and cozy flavor.
Make-Ahead Friendly: Prep the batter and apples the night before.
Great for Leftovers: Reheat in the oven and enjoy as-is or with a scoop of vanilla ice cream.

Chef’s Pro Tips for Perfect Results

To make your Apple Cinnamon German Pancake truly unforgettable, keep these tips in mind:

1. Use a hot pan: Preheating the skillet ensures the pancake puffs up beautifully.
2. Room temperature ingredients: Cold eggs and milk can lead to a denser result.
3. Don’t overmix the batter: Just whisk until smooth to keep the texture light.
4. Watch the oven through the window: Opening the door early can deflate your puff.
5. Slice the apples thinly: This helps them cook through and caramelize just right.

Kitchen Tools You’ll Need

You don’t need much, just a few trusty tools:

• Cast iron skillet or oven-safe pan: Essential for that iconic puff and crispy edge.
• Mixing bowl: For blending the batter smoothly.
• Whisk: Helps get air into the batter for that lift.
• Spatula: To fold the apples and butter mixture.
• Knife and peeler: For prepping the apples.

Ingredients in Apple Cinnamon German Pancake

Each ingredient plays its part in creating this cozy masterpiece. Here’s what you’ll need:

1. Eggs: 4 large eggs. They give the pancake structure and create the signature puff.
2. Whole Milk: 1 cup. Adds richness and helps steam the batter as it bakes.
3. All-Purpose Flour: 2/3 cup. The base that forms the tender, custardy center.
4. Granulated Sugar: 1 tablespoon. Light sweetness in the batter.
5. Salt: 1/4 teaspoon. Balances the flavors.
6. Vanilla Extract: 1 teaspoon. Adds warm, aromatic depth.
7. Ground Cinnamon: 1 teaspoon. Infuses that cozy spiced flavor.
8. Unsalted Butter: 4 tablespoons. For sautéing apples and coating the pan.
9. Apples: 2 medium, thinly sliced. Preferably Honeycrisp or Granny Smith.
10. Powdered Sugar: For dusting. Adds a pretty finish and sweet touch.
11. Brown Sugar: 2 tablespoons. Helps caramelize the apples.

Ingredient Substitutions

Don’t worry if you’re missing something—here are a few swaps:

Whole Milk: Almond or oat milk for a dairy-free version.
All-Purpose Flour: Gluten-free blend if needed.
Brown Sugar: Maple syrup for a deeper flavor.
Unsalted Butter: Coconut oil for a dairy-free alternative.
Apples: Pears work beautifully too.

Ingredient Spotlight

Apples: Choose firm apples like Honeycrisp or Granny Smith that hold up well during baking and bring the perfect balance of sweet and tart.

Eggs: The key to that magical puff, eggs provide structure, richness, and a tender bite.

Instructions for Making Apple Cinnamon German Pancake

Get ready to impress yourself—and maybe a few lucky friends—with this stunning pancake. Here are the steps:

1. Preheat Your Equipment:
   Place your skillet in the oven and preheat to 425°F (220°C). Let the skillet get nice and hot.
2. Combine Ingredients:
   In a mixing bowl, whisk together eggs, milk, flour, granulated sugar, salt, cinnamon, and vanilla until smooth and slightly frothy.
3. Prepare Your Cooking Vessel:
   Carefully remove the hot skillet and add 2 tablespoons of butter. Swirl to coat, then quickly add the sliced apples and return to the oven for 3–4 minutes until they begin to soften.
4. Assemble the Dish:
   Pour the batter over the apples. Don’t stir—just let it settle around the fruit.
5. Cook to Perfection:
   Bake for 18 to 22 minutes, or until the pancake is puffed and golden brown around the edges.
6. Finishing Touches:
   Remove from oven, sprinkle with powdered sugar and a drizzle of maple syrup if desired.
7. Serve and Enjoy:
   Slice and serve immediately while it’s still warm and billowy. It will deflate slightly but remain delicious.

Texture & Flavor Secrets

This pancake has a magical contrast—crispy edges that shatter slightly with each bite and a custardy center that melts in your mouth. The apples become tender and caramelized, while the cinnamon sugar infuses every bite with comfort.

Cooking Tips & Tricks

Here’s how to make it even easier and better:

• Let the batter rest for 10 minutes if you have time—it helps with puffing.
• Use a blender to mix the batter for extra smoothness.
• Don’t overcrowd the apples, they should lay in a single layer.

What to Avoid

To keep your pancake from falling flat, steer clear of these common slip-ups:

• Using a cold pan—it needs to be hot to create steam.
• Overloading with apples—too many weigh down the batter.
• Opening the oven door early—this releases heat and deflates the rise.

Nutrition Facts

Servings: 4
Calories per serving: 290

Note: These are approximate values.

Preparation Time

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

Make-Ahead and Storage Tips

You can absolutely make this ahead-friendly. Prepare the batter and apple slices the night before, store them separately in the fridge, and then bake fresh in the morning. Leftovers can be refrigerated and reheated in the oven or a toaster oven to regain crispness.

How to Serve Apple Cinnamon German Pancake

Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or even a dollop of whipped cream. For a brunch spread, pair it with crispy bacon, fresh berries, and a mug of hot coffee or chai.

Creative Leftover Transformations

Turn leftovers into a next-day treat:

• Reheat slices and top with ice cream for dessert.
• Cut into cubes and use in a bread pudding.
• Wrap in foil and toast for a quick breakfast bite.

Additional Tips

• Use a metal or ceramic baking dish if you don’t have a skillet—just preheat it too.
• A touch of lemon zest in the batter adds brightness.
• A pinch of nutmeg with the cinnamon gives extra warmth.

Make It a Showstopper

Serve it in the skillet right at the table for dramatic effect. Add a dusting of powdered sugar just before guests arrive, and garnish with a few fresh apple slices or a cinnamon stick.

Variations to Try

• Berry Blast: Replace apples with blueberries or raspberries.
• Savory Style: Skip the sugar and apples, and add cheese and herbs.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the apples.
• Cinnamon Roll Vibes: Swirl brown sugar and cinnamon into the batter.
• Pumpkin Twist: Add pumpkin puree and pie spice to the mix.

FAQ’s

Q1: Can I make this dairy-free?
Yes, substitute the milk with almond or oat milk and the butter with coconut oil.

Q2: Do I have to use a cast iron skillet?
Not at all. Any oven-safe baking dish will work as long as it’s preheated.

Q3: Will this puff up like a soufflé?
Yes! Just make sure your pan is hot and you don’t open the oven too early.

Q4: Can I double the recipe?
Yes, use a larger skillet or two pans and keep the oven hot.

Q5: What kind of apples are best?
Firm, slightly tart ones like Honeycrisp or Granny Smith are ideal.

Q6: Is it supposed to deflate?
Yes, it will puff dramatically then settle—that’s totally normal.

Q7: Can I use a blender for the batter?
Definitely. It makes the batter super smooth.

Q8: Can I make it without sugar?
You can reduce or omit it, but it will be less sweet and more eggy.

Q9: How do I know it’s done?
It should be golden brown on the edges and set in the center.

Q10: What if I don’t have vanilla?
You can skip it or try a little cinnamon extract instead.

Conclusion

There’s something magical about this Apple Cinnamon German Pancake. It’s simple, soulful, and never fails to impress. Whether you’re serving it up for brunch, dessert, or just because, trust me, you’re going to love this. It’s cozy, crisp, warm, and absolutely worth every bite.

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