Apple Cinnamon German Pancake: A Cozy Breakfast Delight

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and always a crowd-pleaser. It looks fancy but is made with basic ingredients I usually already have in my kitchen. The pancake puffs up dramatically in the oven, making every bake feel a little bit magical. It’s perfect for using up apples, and it’s easy to customize with toppings like powdered sugar, syrup, or nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients
3 large eggs
1 cup milk (whole or 2% for creaminess)
1 cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup unsalted butter (melted)
2 medium apples, peeled, cored, and sliced
1 tablespoon brown sugar
1 teaspoon ground cinnamon

Optional Add-ons
Powdered sugar (for dusting)
Maple syrup (for drizzling)
Chopped walnuts or pecans
Whipped cream

Directions

1. Preheat the oven:
I set the oven to 425°F (220°C) and place my cast iron skillet inside while it preheats. This helps get the skillet hot for those perfectly crisp pancake edges.

2. Make the batter:
In a mixing bowl, I whisk the eggs until frothy. Then I add the milk, flour, vanilla, and salt. I whisk just until smooth — a few lumps are okay.

3. Sauté the apples:
In a separate skillet over medium heat, I melt a tablespoon of butter and add the sliced apples. I sprinkle in the brown sugar and cinnamon, then sauté until the apples are soft and lightly caramelized, about 5–7 minutes.

4. Combine and bake:
I remove the hot skillet from the oven and add the remaining butter to coat the bottom. I pour in the cooked apples, spreading them evenly, then pour the batter on top. The pancake goes back into the oven to bake for 20 minutes, or until puffed and golden.

5. Serve:
I let it rest for a few minutes before slicing. Then I dust it with powdered sugar and drizzle with maple syrup — and sometimes add a dollop of whipped cream for extra indulgence.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Berry Pancake: Swap apples for blueberries or raspberries for a fruity twist.

• Spiced Pear Pancake: Use sliced pears with cinnamon and nutmeg instead of apples.

• Nutty Version: Add chopped walnuts or pecans for crunch.

• Chocolate Chip: Mix a few chocolate chips into the batter for a dessert-like breakfast.

• Savory Option: Omit the apples and sugar, and add herbs, cheese, and cooked bacon instead.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop a slice in the oven or toaster oven at 325°F until warm. The texture is still great, especially when reheated gently.

FAQs

Can I make the batter ahead of time?

Yes — I prep the batter a few hours ahead and store it in the fridge. Just give it a good whisk before baking.

What kind of apples work best?

I like using Granny Smith for their tartness, but Honeycrisp or Fuji are great for a sweeter version.

Can I use a baking dish instead of a skillet?

Yes, any oven-safe dish works. I just make sure it’s preheated and well-buttered before adding the apples and batter.

How do I know when it’s done?

It should be puffed up and golden brown, especially around the edges. The center should be set but still soft.

Can I double the recipe?

Definitely! I use a larger baking dish or two skillets, and adjust the baking time slightly if needed.

Conclusion

The Apple Cinnamon German Pancake is one of those dishes that feels special every time I make it. It’s warm, sweet, and incredibly comforting — perfect for cozy breakfasts or brunches with family. I love how easy it is to make, and how impressive it looks fresh out of the oven. Whether I’m keeping it classic or experimenting with fun variations, it’s always a hit at the table.

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