German Apple Pancake

German Apple Pancake

284 Reviews 39 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
Mollie_Cole
Recipe by  Mollie_Cole

“Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Share It

Reviews (284)

Rate This Recipe
backtoglass
354

backtoglass

A great weekend breakfast/brunch recipe. I do not have an ovenproof skillet, so what I did was saute the sliced apples, sugar, butter, cinnamon and nutmeg, then poured the mixture into a prepared 10" glass pie pan. I then poured the pancake mixture on top. Baked as noted in the recipe. The result delicious--and vanished quickly!

gooddealmeg
167

gooddealmeg

This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it turned out great. I also doubled the apples, which seems like too many when you put them in the pan but they bake down quite a bit. For all of you complaining that it is too eggy...you would think the fact that it has 4 eggs and only a half cup of flour would tip you off? Yes, it is eggy and that is why many of us love it. Don't give a poor rating because something that is SUPPOSED to be eggy IS!

Heather Kelley
140

Heather Kelley

I've made this twice, and both times resulted in superb breakfasts! I doubled the apples, and halved the butter in the pan (not the batter) which improved the health factor and actually tasted better too. Wow. We used to go to a restaurant to get this particular dish, but now my family exclaims that this recipe is even better! Thank you!!!

More Reviews

Similar Recipes

Apple Breakfast Bread
(317)

Apple Breakfast Bread

Veronica's Apple Pancakes
(249)

Veronica's Apple Pancakes

German Pancake with Buttermilk Sauce
(118)

German Pancake with Buttermilk Sauce

Quick and Easy Apple Muffins
(79)

Quick and Easy Apple Muffins

Apple Yogurt Pancakes
(77)

Apple Yogurt Pancakes

Apple Puff Pancake
(66)

Apple Puff Pancake

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 51.5 g
  • 17%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 262 mg
  • 87%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

German Pancake with Buttermilk Sauce

>

next recipe:

Quick and Easy Apple Muffins