German Apple Pancake
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that'll star as your dessert or brunch main.
- Total time
- 40 min
- Active time
- 5 min
- Yield
- Serves 10
- Difficulty
- Medium
- Equipment
- 2 required
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Ingredients and Constraints
Ingredients
- Preparation: Peeled
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Tart Cooking Apples
1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: German Apple Pancake
Additional ingredient notes
Required setup
Equipment
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
30 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Adjust rack to upper-middle position and preheat oven to 500°F (260°C). In a medium bowl, whisk flour, 1 tablespoon sugar, and salt to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined. Set batter aside.
500°F; 260°CPreheatWhiskStep 2
Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in a 10-inch nonstick oven-safe skillet over medium heat until melted. Increase heat to medium-high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, about 8 minutes.
8 minCook10-inch Nonstick Oven-safe SkilletStep 3
Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F (220°F) and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
425°F; 220°F15 minStep 4
Cool pan on wire rack for 5 minutes. Place a large serving plate over the skillet and carefully invert pancake onto plate. Dust with powdered sugar and serve.
Warning:
Place a large serving plate over the skillet and carefully invert pancake onto plate.
5 minServeWire Rack
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How to Serve the Finished Dish
To serve, the pancake needs to be inverted onto a plate so that moist, caramelized apples are on top, sort of like a tarte tatin.
To do that successfully, let the pancake rest in the pan for about five minutes to allow it to set slightly (if left to cool too long in the pan, the apples may stick to the bottom).
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Choosing the Apples
As for the apples, go for tart, firm fleshed ones such as Granny Smiths.
They'll hold their shape perfectly and their flavor is sweet-tart enough to balance the vanilla-scented pancake. If you use other varieties, just be careful when sautéing the apples on the stove: Some apples may have a tendency to get mushy.
Testing notes
Useful tests and side-by-side notes after the method is clear.
What Is a German Pancake?
German pancakes, also sometimes referred to as Dutch Babies, are made of a non-leavened crepe-like batter.
Fruit (usually apples, but any fruit would work) is first cooked in a skillet and then covered with batter. The pancake is finished in the oven at a high temperature to bake quickly.
Variations on the Classic
My German apple pancake is a little different.
Where most batters use all milk, I incorporate yogurt into mine for a richer flavor. Sour cream can be substituted, and of course if you only have milk on hand, that's fine too.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 10
Batter
The source instructions explicitly form and use a batter.
Batter
Source step 1 creates or uses batter.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Once the pan is removed from the oven, it's normal for the pancake to deflate.
Once the pan is removed from the oven, it's normal for the pancake to deflate.
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Source and Origin
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Adapted from source
Imported from the Serious Eats page for dev review.
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German Apple Pancake
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